To all my loyal readers who celebrates the Chinese Lunar New Year, Gung Hay Fatt Choy or Gong Xi Fa Cai! May this lunar new year of the snake bring you an abundance of prosperity, happiness, and great health!
The lunar New Year celebration is no different from any other festive gatherings; it's all about family, friends, and good food. Cookies are an integral part of this celebration. Here is my all time favorite, Pineapple Tarts. This is a simplified version from the traditional one, which I posted here previously. The recipe is the same; but, the difference is how the pastry is shaped.
Well, it's a long weekend over here in British Columbia. We are celebrating our first BC family day. The weather is great and so, we will be taking advantage of it by enjoying some outdoor activities this weekend. Have a great holiday everyone!
2 Large Ripe Pineapples, skin and cut into chunks
120 g to 180 g Sugar (adjust accordingly)
5 cm Cinnamon Stick
3 Pandan leaves, cleaned and knotted
50 g Golden Syrup or Maltose
Blend the pineapple chunks in a blender or a food processor. Then pour into a sieve and drain off some of the juices. Place the pineapple, sugar, cloves, cinnamon stick and pandan leaves in a heavy bottom saucepan and cook over a low heat. Adjust the sugar accordingly. Stir frequently until the jams are slightly thick and add in the golden syrup. Then cook until the jam is thick and glossy. Remove from the heat and set aside to cool. (Preferably overnight in the fridge) Then roll the pineapple jam into a small cherry sized balls, about 11 grams each.
250 g Unsalted Butter, softened at room temperature
50 g Confectioner Sugar
½ tsp Sea Salt
1 tsp Vanilla Extract
2 Large Egg Yolks
350 g All-Purpose Flour, sifted
50 g Corn Flour, sifted
1 Large Egg Yolk, beaten, for egg wash
Preheat the oven to 350˚C and line baking tray with parchment paper.
In a large mixing bowl, combine the butter, sugar and salt. With a wooden spoon mix until they are well combined and add the egg yolks and vanilla extract. Then mix in all the sifted flours and knead lightly to form soft dough. To shape the tarts - Flatten a piece of dough (about 15 g) with lightly floured hand and place a piece of the prepared pineapple jam in the center, wrap and seal well. Roll the tart into a round shape, flatten lightly and place on the baking tray. Brush the pastry with the egg wash and bake for about 20 minutes or until they are light golden in color. Cool on the rack and store in airtight cookie jar.