Oi Lin's Note:
This is my tried-and-tested Pineapple Tarts recipe, one I use every Chinese New Year. It's always gotten rave reviews from all who've tried it. Watch my pineapple tart making videoclips on 'A Baker's Videoblog' at www.pineapple-tarts.blogspot.com!
My Private Note
Units: US | Metric
- 3 baby pineapples
- 200 g fine sugar (add more if desired)
- 1To make filling: Grate pineapples or use a food processor/juicer. Use medium heat to cook it in a non-stick pot. When puree has thickened (after one hour), add sugar. Cook on low heat till it becomes a very thick paste. Taste and add more sugar if desired. Cool, wrap and chill overnight to further thicken it.
- 2To make the pastry: Sift flour and sugar. Mix well. Rub butter into mixture. Add essence and colouring and combine to form a dough. Wrap and chill for an hour to firm it up.
- 3Roll dough to a thickness of 7mm. Dip cookie cutter in flour and cut out shapes. Use a scraper (or knife) to lift the shapes and place on a lined baking tray. Brush egg yolk glaze. Roll pineapple filling into balls and place on shapes.
- 4Bake for 12 minutes in a preheated 190 degrees Celsius or 375 degrees Fahrenheit oven. Bake longer if you prefer crisper tarts.
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Nutritional Facts for Pineapple Tarts Recipe
Serving Size: 1 (87 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 412.4
- Calories from Fat 189
- Total Fat 21.0 g
- Saturated Fat 13.0 g
- Cholesterol 69.4 mg
- Sodium 4.2 mg
- Total Carbohydrate 51.9 g
- Dietary Fiber 1.0 g
- Sugars 21.7 g
- Protein 4.5 g
The following items or measurements are not included: