Pineapple Tarts for Asian New Year

Tap an ingredient or step to check it off.

1. 1Step 1: Remove skin and eye (the core) from pineapples.
2. 2Step 2: Grate pineapples and place them in a large aluminum saucepan. Add cloves, cinnamon stick, and star anise. Cook over medium heat until the mixture thickens, then spoon out the cinnamon, anise, and cloves.
3. 3Step 3: Let the pineapple filling cool. Store in the refrigerator overnight until ready for use.
4. 4Step 4: In a large bowl, combine flour, sugar, vanilla, and salt. Cut in the butter until the mixture turns into course crumbs.
5. 5Step 5: Make an indentation in the middle of the dough and pour in the egg yolks and water. Press the ingredients together gently with your fingers. Be careful not to knead the dough too much or it will lose its flakiness.
6. 6Step 6: Gently roll the dough into 1-inch balls, wrap in plastic, and chill them in the fridge overnight.
7. 7Step 7: Preheat oven to 400° F.
8. 8Step 8: Lightly flour a flat surface and roll the dough out to 1/4 inch thickness. Use a cookie cutter to cut 50 2-inch rounds. Place them on a cookie sheet.
9. 9Step 9: Place a spoonful of pineapple filling on each dough round. (Some bakers like to decorate their tarts with thin strips of dough in a crisscross pattern over the filling.)
10. 10Step 10: Bake for 20 minutes. Remove from oven and allow tarts to cool before you transfer them off the cookie sheet.