Sunday, 22 January 2012

Pineapple Tarts I

Time really flies. In the wink of an eye, today is already Chinese New Year's eve. Wishing everyone a happy and prosperous new year! So, will start off with a prosperous sounded cookie.....pineapple tart.

I cheated a bit and bought pineapple paste instead of making my own. The pastry tasted crunchy and crispy, the kind of texture which I personally like, not those soft buttery type where the pastry sticks to the teeth. After baking, the jam is a little bit hardened, not sure if I should use pineapple jam instead of a paste. The paste is not the soft type, so it makes rolling the jam a lot easier. Could it be that it's the nature of open pineapple tarts to have the jam slightly hardened because the paste is heated directly? Or maybe I have overbaked the tarts? Hmm....guess I would need to bake a few more times to get my type of perfect pineapple tarts.

I adapted the pastry from

Pastry ingredients:
  • 125g salted butter (I used Golden Churn butter, good butter really tasted a whole lot of difference)
  • 45g icing sugar
  • 1/2 egg
  • 1/4 tsp vanilla essence
  • 190g Plain Flour
  • 1 tbsp soy milk powder
For glazing: 1 egg yolk + a little water (just a little bit of water)

  1. Cream butter and sugar then add in egg and vanilla essence and blend till well combined.
  2. Add in flour and milk powder and mix till a dough is formed.
  3. Roll out the dough to 5 mm. thick. Cut out the dough with a pineapple tart cutter.
  4. Place pastry into the greased tray and place a small round ball of pineapple jam on the centre of cut out pastry.
  5. Roll a small pieces of dough into thin strips and place it on topof the pineapple jam to make a cross.
  6. Brush with egg glaze and bake at 170 degree C for about 15 - 20 minutes or till the pastry is golden.
  7. Leave the pineapple tarts to cool on wire rack before storing in a cookie container.
Cooling on a wire rack.

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