Skip to main content

Pineapple Tarts


Okay, here is the recipe for my Pineapple Tarts. This one is the hardest to make! Maybe not that hard but rather time consuming but worth the effort! I know, I don't have any artistic skill but they still turn out well, just not great! LOL! Do try made the pineapple tarts.


Pineapple Tarts

Ingredients

Pineapple Jam

3 Ripe Pineapples, skin and cut into chunks
200 g to 350 g Sugar (adjust accordingly)
2 cloves
5 cm Cinnamon Stick
3 Pandanus leaves, cleaned and knotted
80 g Golden Syrup

Method

Blend the pineapple chunks in a blender or a food processor. Then pour into a sieve and drain off some of the juice.

Place the pineapple, sugar, cloves, cinnamon stick and pandanus 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.

Then roll the pineapple jam into a small cherry sized balls.

Pastry

250 g Unsalted Butter, softened
50 g Confectioner Sugar
1/2 tsp Sea Salt
1/2 tsp Vanilla Extract
2 Large Egg Yolks
350 g All-Purpose Flour, sifted
50 g Corn Flour, sifted
1 extra Egg, lightly beaten for egg wash
Extra Cloves for decorating

Method

Preheat the oven to 180˚C and line baking tray with parchment paper.

In a large mixing bowl, combine the butter, sugar and salt. Beat until they are well combined and add the egg yolks and vanilla extract. Then mix in all the sifted flours and beat again over a low speed until well combined and knead lightly to form into 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 lightly into an oval shape and snip the surface of the pastry with a small scissors to form a spiky look. Then insert a clove into one end.

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 place the pineapple tart in small baking cups and store in airtight cookie jar.


Comments

  1. THey look gorgeous! I'll try to mkae some for this CNY!

    ReplyDelete
  2. very nice looking - I was looking for something special to make and these look perfect. Thanks.

    ReplyDelete
  3. If someone makes these for you, you know it's love. Good 'ol pineapples!

    ReplyDelete
  4. @pigpigscorner: Thanks and have go at the recipe and let me know how yours turn out :)
    @ Gfron1: You're most welcome. Have fun making them and thanks for your comment:)
    @Ben and Suanne: Drool no more, I hope you guys like the tarts :)
    @duodishes: Perfect! You're absolutely correct! Like "Labor of Love"? Thanks for your comments :)

    ReplyDelete
  5. These are cute as a button! I wish I had the patience to make these...they look a little laborious!

    ReplyDelete
  6. @prdtofthe80s:Yes, you do need a little bit of patience and thanks for the comment:)

    @The Food Librarian: Thanks and Happy New Year :)

    ReplyDelete
  7. where did you find the recipe for these? i'm looling for an asian pastry book... any suggestions?

    ReplyDelete
  8. @Tianne: Thanks for the comment. This is one of my tested recipes. I have not found any good Asian Pastry Cookbook recipes yet. Still searching but will definitely feature some recipes of Asian pastries in the future.

    ReplyDelete
  9. Hi Angie, I made the pastry yesterday according to your recipe. When I started to seal the pastry, they all cracked and my filling was exposed ! Was my pastry too dry and not elastic enough ? In the end, instead of rolling them into oval shape, I made them like cookies with the jam on top. Also, what is the purpose of adding corn flour to the pastry ? Thanks !

    ReplyDelete
  10. @Anonymous: Yes, your pastry must have been too dry and the corn flour will give extra crisp to the the pastry. Note: Try not to over knead the pastry dough.

    ReplyDelete
  11. Your pineapple tart looks very pretty. I like it very much. Would like to give it a try. May I know the pastry texture is "melt in the mouth" or slightly crisp?

    ReplyDelete
  12. @Anonymous: Melts in your mouth with a slight crisp.

    ReplyDelete
  13. Hi Angie, can this pastry be used to make the pineapple rolls instead (where the pastry is piped through the nastar mould)? Thanks.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the...

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W...