Almost every Chinese New Year, this crispy and flaky pineapple tarts always top the list. There are many versions of pineapple tarts, not only in terms of the texture of the pastry but also the filling, whether it is wrapped internally or exposed. 😘
When preparing the dough, be mindful not to over knead it, hence resulting in the pastry being hard and not flaky. Well, with this recipe it yields about 35 pieces of pineapple tarts or.... it depend how thick of the tart dough you make anyway...😉
Ingredients:
Pineapple jam:
2 pineapples
60 g rock sugar
1 clove
1 cinnamon stick
Method:
1.Cut and blend pineapples. Discard pineapple juice using a sieve.
2.Cook pineapple at medium-low heat, along with cinnamon stick and clove for at least 25 minutes or until pineapple puree becomes drier. Add rock sugar to pineapple puree. Continue cooking at low heat to get a jam-like consistency. It should be golden brown in colour when ready. Remove cinnamon stick and clove. Leave aside to cool.
Dough:
200 g flour
100 g margarine
1 egg
1/2 tbsp water
1/4 tsp salt
Method:
1. Rub margarine into flour. Then, add egg and water to the flour mixture.
2. Mix all ingredients evenly to create a dough. Avoid over kneading it to prevent it
from getting hard. Leave the dough to set in the refrigerator for at least 30 minutes.
3.Flatten dough and mould them into shapes using a pineapple tart mould or a cookie cutter. Place pineapple jam onto the dough. Brush egg wash (a mixture of 1 egg and 1 tsp of water) on the surface of the tarts.
4. Bake at 180Cfor 20 minutes.
Source from: nyonya cooking
Happy Baking!
Ingredients:
Pineapple jam:
2 pineapples
60 g rock sugar
1 clove
1 cinnamon stick
Method:
1.Cut and blend pineapples. Discard pineapple juice using a sieve.
2.Cook pineapple at medium-low heat, along with cinnamon stick and clove for at least 25 minutes or until pineapple puree becomes drier. Add rock sugar to pineapple puree. Continue cooking at low heat to get a jam-like consistency. It should be golden brown in colour when ready. Remove cinnamon stick and clove. Leave aside to cool.
Dough:
200 g flour
100 g margarine
1 egg
1/2 tbsp water
1/4 tsp salt
Method:
1. Rub margarine into flour. Then, add egg and water to the flour mixture.
2. Mix all ingredients evenly to create a dough. Avoid over kneading it to prevent it
from getting hard. Leave the dough to set in the refrigerator for at least 30 minutes.
3.Flatten dough and mould them into shapes using a pineapple tart mould or a cookie cutter. Place pineapple jam onto the dough. Brush egg wash (a mixture of 1 egg and 1 tsp of water) on the surface of the tarts.
4. Bake at 180Cfor 20 minutes.
Source from: nyonya cooking
Happy Baking!
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