Pineapple Tarts

Two of my must-have Chinese New Year goodies are open-faced pineapple tarts and love letters. For as far back as I can remember, I have been getting my fix from the same stalls because so many have failed the test of my taste buds :)

This year, I decided to be a little more ambitious and make my own pineapple tarts. I have been told that the reason for their high price is its associated difficulty in making them and so, I decided to make a small batch in my first attempt…just in case…

I was heartened to discover that it was not too difficult really. That first batch also gave me plenty of opportunity to further refine the recipe for tarts better-suited to my family’s taste. The original recipe produced a batch of pineapple filling that gave too much of a sugar rush and I have reduced the amount of sugar as I used honey pineapples. I have also added some salt to the pastry to give a better taste.

Along the way, I have also picked up some useful tricks that made the process easier and I have included them in the revised recipe below. The pineapple filling can be made in advance and chilled. Should the pineapple filling become too sticky to roll between palms, pop it into the refrigerator for a couple of minutes to chill and harden slightly.

We love the homemade pineapple tarts and will be making more batches.



Pineapple Tarts


Ingredients

Pastry:
450 gm plain flour
50 gm milk powder
250 gm butter
1 egg, lightly beaten
2 tbsp iced water
a pinch of salt
a few drops yellow colouring (optional)

Filling:
4 cups lightly-blended pineapple (gently squeeze out some juice)
3 cups sugar
2 cloves
½ inch cinnamon stick


Method

Filling :

1. Place all ingredients into wok or heavy pan.

2. Cook for about 1- 1½ hour over medium heat, stirring occasionally till mixture turns thick and sticky. Allow to cool, then use a cling film to seal and chill in refrigerator.


Pastry :

3. Rub butter into flour and milk powder lightly with fingertips till mixture resembles breadcrumbs. Add beaten egg, water and colouring. Mix lightly, do not overmix.

4. Turn out onto lightly floured surface and roll out thinly (about 7mm thickness). Cut with round pastry cutter. Roll out remaining pastry and use a knife to cut into thin strips.

5. Roll a teaspoon of pineapple into a small ball. Flatten it slightly and place it in the centre of each pastry. Place the pastry strips over the tarts.

6. Bake in preheated oven 160oC for 10 min on middle rack. Remove the tray and glaze the tops of the tarts.

7. Rotate the tray and place it into oven and bake at 150oC for 10-15 min till light brown in colour.

8. Cool completely before storing in sealed container. If stacking tarts in layers, separate each layer with parchment paper.

Reference : Jthorge’s Kitchen