This is my first attempt in pineapple tarts making. Sis E was supposed to pass me some of her cutters but there was no chance for a meetup. My hands were itching to make some pineapple tarts so I decided to use my disney cutters to make them as closed tarts, somewhat similar to Taiwan's Pineapple Tarts (凤梨酥).
Choosing a recipe was tough as there are simply too many recipes online. I could have asked my sisters for their recipes but I chose not to as Sis E bakes without a recipe (she can mix-and-match any leftovers and create her own recipe without any exact measurements for she cooks/bakes with her eyes). To get recipe from Sis C will take weeks... Anyway, I googled and shortlisted 2 recipes from the numerous, one from Delicious Asian Food and another from Florence's Do What I Like. I was keen to try the first recipe as it is a mother-in-law's recipe (I always go for elderlies' trusted recipes) but 2 things deters me :- recipe uses 2 - 3 eggs and not in metric measurements. Finally decided on Florence's as I was plain lazy (again) to do the conversion and prefer to use 1 egg yolk recipe.
I didn't bother to cook my own pineapple filling so I used store-bought. As usual, my 2 older children wanted to help so I got them to help roll the pineapple fillings into balls.
DH is still on reservice and he was on duty last night when I made these. I only had time to bake 1/2 the dough so I kept the balance dough in the fridge. Weighing a total of 40g, these are hugemongous pineapple tarts :P
here, I added more water to the egg yolk but this time round, it was too diluted. My egg wash failed again :P Don't know why but I just can't seem to get it right. Maybe I'll just give egg wash a miss since I've no luck with it.
Despite the ingredients used were all very basic, the pastry was relatively easy to handle and has a melt-in mouth texture. This is definitely a keeper!
340g Plain Flour
1 1/2 tbsp Icing sugar
1/2 tsp baking powder
1/2 tsp salt
200g Cold butter, cut into cubes
1 Egg yolk
1/2 tsp vanilla essence or brandy (I used Martell)
25ml ice cold water
Egg glaze: Lightly beat1 yolk with 1 tbsp water
- Lightly beat egg yolk with brandy.
- Sieve flour, baking powder and icing sugar into mixing bowl. Stir in salt and blend well.
- Cut in butter until it resembles fine bread crumbs.
- Add egg yolk and ice water into flour and roughly work it into a ball. Do not overwork the dough.
- Divide dough into 3 equal portions and chill in fridge for 1 hour.
- Remove 1 portion of dough from fridge and divide dough to portions of 20g each.
- Wrap pineapple paste (20g each) with dough and shape into rounds.
- Place dough into cutter and flatten with stamper.
- Place tart onto baking tray lined with baking sheet.
- Bake at 200C for 10 minutes, remove from oven, apply egg wash and lightly press the pineapple filling onto the indentations of the tarts. Bake again at 180C for 10 – 15 minutes or until the golden colour that you desired.