Prep 1 hr
Cook 3 hrs
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!
- 3 baby pineapples
- 200 g fine sugar (add more if desired)
- 380 g plain flour, plus extra for dusting
- 60 g icing sugar
- 300 g cold unsalted butter, cut into cubes
- 1 teaspoon vanilla essence
- 1⁄4 teaspoon yellow food coloring (optional)
- 1 egg yolk, to use as glaze
- 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.