My daughter and I read Kevin Kwan's Crazy Rich Asian trilogy, which is essentially a love affair with Singaporean food. Throughout the book, Kwan writes about the pineapple tarts eaten during the Lunar New Year. Three books later, I knew that this year was my year to make pineapple tarts.

There are a few complicated recipes out there and I'm all about simplicity. Though fresh pineapple is recommended for the jam filling, I found reducing a can of pineapple tasted the same and was readily available.





Yield: 18 small tarts

Pineapple filling 1 can of unsweetened pineapple (crushed or rings)  Cinnamon or clove to taste ( I do not add any spices, but my family likes cinnamon.) Tart  ½ cup (1 stick) of butter softened (113 grams) 2 tb (1 oz) of sweetened condensed milk (28 grams)  (substitute: 2 tb milk and 2.5 oz of powdered sugar- add liquid sparingly) 1 egg yolk  ¾ cup (6 oz) all-purpose flour
Egg Wash  (using a whole egg for the egg wash makes the tart brown while using just the egg white w…