Pineapple Tarts

"Lovely tarts which are SO popular in this part of the world...Especially popular during festivals! Amount of tarts that you can make is just an estimate"
 
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photo by tunasushi photo by tunasushi
photo by tunasushi
photo by tunasushi photo by tunasushi
Ready In:
2hrs 20mins
Ingredients:
12
Yields:
50 tarts
Serves:
50
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ingredients

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directions

  • Pineapple Jam.
  • Grate the pineapple and keep the juice.
  • Cook pineapple and juice over medium heat until it is almost dry.
  • Add sugar and stir continuously over low heat to prevent burning, until it caramelises and dries up.
  • Cool the jam down and keep it in the fridge for one night to dry it sufficiently so that it can be rolled into balls for filling of the tarts.
  • Pastry.
  • Sift the dry ingredients into a large bowl. Set aside.
  • Add in the butter and rub into the dry mixture until mealy crumbs are formed.
  • Add vanilla essence and 3 tbsp of cold milk into the egg yolks and pour egg mixture into the crumbs.
  • Knead quickly to combine the dough. The dough should be soft and slightly sticky.
  • Divid the dough into 2 portions. Flatten each ball slightly and wrap it up using clingwrap. Make sure it is airtight to prevent dough from drying out and then chill for at least ½ hour before use.
  • While dough is chilling, prepare your pineapple jam filling by making pineapple jam balls, each from a heaping teaspoonful.
  • Lightly flour a clean working surface and roll dough out to about 0.5cm thick.
  • Cut out the tart bottoms with a pineapple tart cutter or round cookie cutter and place onto a baking sheet prepped with parchment paper. Top them with your prepared balls of pineapple jam.
  • You may also make lattices to decorate the top of the tarts using scrap pastry dough. Lightly brush the lattices using a pastry brush and the eggwash mixture.
  • Alternatively, you may make pineapple balls: pinch a small portion of dough, about 25g / 1 oz, flatten manually and use it as a wrap around a pineapple jam ball.
  • Place the tarts/balls on a flat baking dish and bake in a 180C oven for about 15-20 minutes, depending on the crispy-ness of the tart you desire. (i.e. bake longer for a harder, crispier, tart crust) or until the pastry is a pale gold.
  • Cool on a wire tray, then store in an airtight container, using a piece of parchment or doily in between layers.

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RECIPE SUBMITTED BY

my flickr page: http://flickr.com/photos/tunasushi Hey there! Thanks for stopping by to look @ my profile :) I'll be 15 on the 11th of September 2006....Ive been using Zaar for quite a while now and I've made tons of friends so far...... I started cooking when I was umm....12 and a half and Ive been in love with it ever since...My first project was the classic batch of brownies. I used a pan that was too big and I got really really flat brownies.....For the frosting I used granulated sugar and had crunchy frosting haha..... Ive gotten much better since then! I tend to get discouraged very easily if something I make does not come out like it was expected to....I can even get depressed over it..... I have plans on going to Le Courdon Bleu Sydney in mid 2008 and completing the Grand Diploma there...... This is my cat Kiara. I found her in the backyard when I was 10, and I started feeding her toast and grape jelly. She's on a normal cat's diet now haha. <img src="http://i25.photobucket.com/albums/c76/tunasushi/kiaraaaa.jpg" alt="Image hosting by Photobucket"> This is Pluto, and sadly he went missing just before Christmas.... <img src="http://i25.photobucket.com/albums/c76/tunasushi/PlutO.jpg" alt="Image hosting by Photobucket"> The small pic is when I was 4, and the other is a recent pic :) <img src="http://i25.photobucket.com/albums/c76/tunasushi/ff.jpg" alt="Image hosting by Photobucket"> <img src="http://i25.photobucket.com/albums/c76/tunasushi/meme.jpg" alt="Image hosting by Photobucket"> Lookin a bit mad...hehe
 
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