My first batch of Pineapple Tarts

I made my first batch of pineapple tarts today! Woo hoo!

Ok, I didn’t make the pineapple jam from scratch, I bought a pack of ready made pineapple jam from the supermarket. It is backbreaking hours of hard work to make pineapple jam from scratch, and I really don’t have that patience LOL. However I made my own pastry using this recipe from The Little Teochew. I selected this one to try as it had indicated these were those melt-in-your-mouth pastries which hubby loves.

I tweaked the recipe a little to use a block of 250 grams of butter.

Recipe used to make the pastry for pineapple tarts

(from The Little Teochew)

– 400g multi-purpose flour
– 1/4 (heaped) tsp salt
– 250g cold, salted butter (do not allow it to soften)
– 3 egg yolks, beaten
– 3 tbsp cold water
– 4 tbsp castor sugar
– 1/2 tsp vanilla extract
– For glaze, mix 1 egg yolk + 1 tbsp water

1. Sift flour and sugar.

2. Mix the butter into the flour and sugar, using a fork instead of hands to avoid getting the butter too warm. I did use my fingers to rub it a little, but took note of her pointer not to knead.

3. Beat the 3 egg yolks with cold water, make a well in the mixture and pour in. Mix until just combined.

4. Refrigerate the dough in a covered container for half an hour. I shaped the pineapple jam into small balls during this period.

5. Work with small quantites of dough at a time, again I took note of her pointer to leave the rest of the mixture in the fridge to avoid the dough getting too warm. Roll out the dough to 5mm thickness and cut out the desired size using a cookie cutter. Lay on a baking tray covered with a sheet of baking paper. This recipe produces a dough that is really soft and buttery, do be careful when cutting out with the cookie cutter. (NOTE – I did not have the mould to cut the pineapple tarts. There is a special mould that cuts the dough and at the same time indents a round shape into the center for the jam to lay on. Hence I used a regular cookie cutter and it worked as the pineapple jam was stiff and sticky and hence would not drip off the sides.)

6. Brush the surface of the dough with the egg glaze and place a ball of pineapple jam in the center of each pastry circle.

7. Bake at 180 degrees Celsius for 16 minutes.

8. Remove from the oven and cool on a wire rack.

Pineapple tarts for Chinese New Year, using ready made pineapple jam and home made pastry

Pineapple tarts for Chinese New Year

I decorated some with sprinkles for the kids. They loved it! The pastry really does melt in your mouth. I wouldn’t compare these to those made by professionals, this is just my first attempt making these at home but I must say I am quite pleased with the results.

Pineapple tarts for Chinese New Year, using ready made pineapple jam and home made pastry

Pineapple tarts for Chinese New Year, using ready made pineapple jam and home made pastry

Pineapple tarts for Chinese New Year, using ready made pineapple jam and home made pastry

Pineapple tarts for Chinese New Year, using ready made pineapple jam and home made pastry

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5 thoughts on “My first batch of Pineapple Tarts

  1. Pingback: Rilakkuma Pineapple Tarts | Bento Days

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