Chinese New Year is approaching, let's bake some pineapple tarts!
Recipe
Pastry, adapted from here
(makes about 100 tarts)
360g soft butter
580g flour
70g icing sugar
2 Tsp baking powder
1 Tsp vanilla essence
3 Egg Yolks
Pineapple Jam Filling
3 Honey Pineapples (small)
150g Caster Sugar
1 Cinnamon Stick
A few cloves
Egg Wash
1 Egg Yolk
2 drops Yellow Food Colouring
1/2 Tablespoon Water
Method
Grate 3 pineapples and drain pineapple juice (you will have fresh pineapple juice for breakfast tomorrow!).
In a wok, add grated pineapples, cinnamon stick, cloves, 150g sugar and cook over low heat for 1.5-2hrs, stirring now and then to prevent burning.
The ready jam should look like this. It should be sticky and not wet. Leave in fridge to cool, about 2 hours.
In the meantime, let's prepare the pastry dough.
Sift 580g flour, 70g icing sugar and 2 tsp baking powder in a large mixing bowl. Cut the butter into small pieces and throw them into the mixing bowl.
Rub-in the butter into the dry ingredients until the mixture resemble breadcrumbs, like this.
Rubbing in means pushing the butter into the dry ingredients using your fingertips.
In a bowl, add 1 tsp vanilla essence to 3 egg yolks.
Pour into the breadcrumbs-looking mixture.
Knead the mixture together by hand until it forms a soft dough.
Transfer about a quarter of the dough into another bowl to use. Keep the remaining in the fridge. Also transfer a portion of the chilled pineapple jam in the fridge into another plate to use.
From the smaller portion of dough, pinch a small ball of dough (about the size of a fishball) and flatten the dough with your palms. Flatten the dough thin, as you don't want to end up with pineapple tarts with thick crust.
Place some jam onto the flattened dough.
Wrap it up. Pinch away any excess dough, especially at the two ends.
Roll it in your hands until it is round and nice.
Place this in a baking tray lined with greaseproof paper.
We will now prepare the egg wash.
In a bowl, add 2 drops of yellow food colouring and 1/2 tablespoon of water to the egg yolk. Mix them up.
With a pastry brush, brush a layer of the egg wash over each tart.
Bake 12 mins in a pre-heated oven, 180 degrees Celcius. Bake longer if you prefer the crust to be harder.
Once baked, remove from baking tray and allow the tarts to cool on a cooling rack. The tarts will still be soft when they are hot, but will harden when cooled.
Keep repeating the above steps until all your dough and jam is used up. You should be quite tired by then. Tired but satisfied, as you would have eaten many freshly baked pineapple tarts along the way.
Pack these melt-in-your-mouth pineapple tarts in air-tight bottles with auspicious red covers.
Give some away to relatives, friends and colleagues and wait for them to praise your baking skills.
Have a happy and prosperous Chinese New Year!
See other recipes!
Recipe
Pastry, adapted from here
(makes about 100 tarts)
360g soft butter
580g flour
70g icing sugar
2 Tsp baking powder
1 Tsp vanilla essence
3 Egg Yolks
Pineapple Jam Filling
3 Honey Pineapples (small)
150g Caster Sugar
1 Cinnamon Stick
A few cloves
Egg Wash
1 Egg Yolk
2 drops Yellow Food Colouring
1/2 Tablespoon Water
Method
Grate 3 pineapples and drain pineapple juice (you will have fresh pineapple juice for breakfast tomorrow!).In a wok, add grated pineapples, cinnamon stick, cloves, 150g sugar and cook over low heat for 1.5-2hrs, stirring now and then to prevent burning.
The ready jam should look like this. It should be sticky and not wet. Leave in fridge to cool, about 2 hours.
In the meantime, let's prepare the pastry dough.Sift 580g flour, 70g icing sugar and 2 tsp baking powder in a large mixing bowl. Cut the butter into small pieces and throw them into the mixing bowl.
Rub-in the butter into the dry ingredients until the mixture resemble breadcrumbs, like this.Rubbing in means pushing the butter into the dry ingredients using your fingertips.
In a bowl, add 1 tsp vanilla essence to 3 egg yolks.Pour into the breadcrumbs-looking mixture.
Knead the mixture together by hand until it forms a soft dough.Transfer about a quarter of the dough into another bowl to use. Keep the remaining in the fridge. Also transfer a portion of the chilled pineapple jam in the fridge into another plate to use.
From the smaller portion of dough, pinch a small ball of dough (about the size of a fishball) and flatten the dough with your palms. Flatten the dough thin, as you don't want to end up with pineapple tarts with thick crust.
Place some jam onto the flattened dough.
Wrap it up. Pinch away any excess dough, especially at the two ends.
Roll it in your hands until it is round and nice.Place this in a baking tray lined with greaseproof paper.
We will now prepare the egg wash.In a bowl, add 2 drops of yellow food colouring and 1/2 tablespoon of water to the egg yolk. Mix them up.
With a pastry brush, brush a layer of the egg wash over each tart.Bake 12 mins in a pre-heated oven, 180 degrees Celcius. Bake longer if you prefer the crust to be harder.
Once baked, remove from baking tray and allow the tarts to cool on a cooling rack. The tarts will still be soft when they are hot, but will harden when cooled.Keep repeating the above steps until all your dough and jam is used up. You should be quite tired by then. Tired but satisfied, as you would have eaten many freshly baked pineapple tarts along the way.
Pack these melt-in-your-mouth pineapple tarts in air-tight bottles with auspicious red covers.Give some away to relatives, friends and colleagues and wait for them to praise your baking skills.
Have a happy and prosperous Chinese New Year!
See other recipes!
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