Pineapple tarts

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I just finished making the best “melt in your mouth” pineapple tarts. I don’t know if it is really the BEST. My opinion may be biased because I have not had any this good in many many years. And a week ago, one of the prepackaged tarts that M bought just didn’t cut it.

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I have read over 10 recipes online and finally settled on one. I made sure I did not have any expectations because this would be the first time I am making them and who knows what they will turn out… but YUP.. ^___^

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Thanks to Mandy from the Novice Baker for her recipe and Bee from Rasa Malaysia for posting this on her blog. I found a keeper!!!
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Recipe here. neways, I started at 7.45 and had the first piece at 10.08 pm. I couldn’t wait for them to cool and almost burnt my tongue but could not stop after one… Meepy thought I was exaggerating, then he had one and he was like “oh.. okay… ooooooohhh… this IS good”
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I got a lil emotional coz as much as this is home for me. I remembered home back in Brunei. *loves* I am such a sentimental loser
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I took pictures to post if they turned out well and you all can see what I did… I am a visual learner so I figured someone would appreciate these step by step pictures.

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Here is what you will need:

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Crumbly pastry:

2 1/2 cups all-purpose flour

16 oz butter ( 2 sticks/1 cup)

1/4 teaspoon salt

2 egg yolks

4 tablespoons confectioners’ sugar/icing sugar

2 tablespoons cornstarch

1 tablespoon vegetable shortening (Rasa Malaysia’s adaptation, which I followed)

1 egg yolk (lightly beaten for egg wash)

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Pineapple jam:

2 cans (20 oz can) sliced pineapples

9 tablespoons sugar (more or less to taste)

1 teaspoon cornstarch

1 teaspoon lemon juice

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Step 1 – Prepare pineapple jam

Drain and blend pineapple in food processor

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After blending – I strain it through a metal mesh strainer. IF you skip this step you will be standing over the stove for a looong looong time. I strained it and it still took me almost 1 hr to cook down the jam

Transfer pineapple into a pot.

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Heat pineapple to a little boil

Add sugar

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Turn heat down to low – medium ( I initially cooked it at low and after half hour decided it was too slow and turn it to medium)

Be sure to constantly stir (Having  a book to read while stirring is a good way to pass time ^_^)

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When pineapple turns golden brown, add in cornstarch (this is to thicken the mixture)

It should not be completely dry but a little moist and but dry enough that you can clump together.

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TO test it – I took a little with my spoon and blew at it to cool it, then I tried to roll it into a ball. If it holds and it is not mushy. ALL GOOD.

Leave to cool.

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Step 2 – Now for the pastry dough

Shift all dry ingredients (sugar, flour, corn starch, salt) and set aside

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Blend butter and shortening till it turns pale and fluffy

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Add egg yolk and mix

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Add dry ingredients slowly and using lowest setting on mixer – slowly combine

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It will be quite challenging to mix it well

When it becomes crumbly

Just turn off mixer and combine loose bits with hands

DSCF4513And you will get this

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Now it is time to portion everything.

I followed Bee’s estimation of 24 tarts. I might try smaller next time. These are a little bigger than what I am used to. It takes 2-3  bites instead of the one pop into the mouth.

I find it easier to portion it by first rolling dough into a log and cut into 1/2

And cut each 1/2 into 1/2 again

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Then roll each piece into a log again

Cut into 6 little pieces

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Here you have it. 24 pieces rolled into balls

DSCF4517Then portioned the jam and roll them into 24 lil balls as well.

I just go separate jam into 4 and then eyeball from there. about 3/4 inch sizes

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Step 3- Assembling the tarts

Firstly, flatten the little ball of dough

Place jam in the centre

Fold into half and seal sides

Gently roll it a little and then press at the top and bottom to get the rectangular form

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I saw little cracks and was initially worried about these falling apart in the oven but it was okay.

Just try to minimize the cracks by softly patting and rubbing your thumb and forefinger over the dough

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Time to mark and glaze with yolk.

Using a fork,  drag the tip lightly on each tart. Get a criss cross pattern like below

Then using  a brush (I use my fingers), brush yolk onto the top of each tart

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Not very pretty but don’t be deceived!

Bake in pre heated 350F oven for about 20 mins (or less). just till lightly browned.

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TAADDAA!!

(oh, if u make them smaller 15 mins should suffice)

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3 Responses to “Pineapple tarts”

  1. Carolyn Jung says:

    Mmm, these look wonderful. With a hot cup of Chinese black tea, I’d be in heaven.

  2. admin says:

    You have to try making these Carolyn. It was surprisingly easy. A friend said it was too Buttery. no such thing in my books! ^__^

  3. Mandy says:

    hello Edda. Thanks for the comment you left on my blog. I am glad you like the recipe.
    It’s the one I go back to year after year!

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