Pineapple Tarts Recipe

"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!"
 
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Ready In:
4hrs
Ingredients:
8
Yields:
60 tarts
Serves:
12
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ingredients

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directions

  • To 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.
  • To 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.
  • Roll 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.
  • Bake 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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RECIPE SUBMITTED BY

I love to bake and am the author of two successful cookbooks - 'Delicious Asian Sweet Treats' and 'Delicious Asian Baked Treats'. I am presently working on my third cookbook (also on Asian cuisine). The recipes that I share here are my favourites!
 
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