Melt – in – mouth pineapple tarts

Pineapple tarts are very popular during Chinese New Year and other festive holidays in Malaysia. It takes a lot of time and effort to make but a very short time to consume. It’s all gone at the blink of an eye; but it’s worth the effort as it makes a great gift to friends and relatives. If you really love somebody, give them your homemade pineapple tarts. I noticed that pineapple tarts has become very popular on the internet recently; some refer to it as Taiwanese Pinenapple Tarts.  So, today I would like to share the recipe which has been circulated in my family for many years. It is quite similar to this recipe but with just a few minor differences in the ingredients. All my friends and relatives who were given my pineapple tarts said they are seriously delicious. 

To make these pineapple tarts, you’ll need pineapple jam and the pastry.

STEP #1:  Making the pineapple jam.

I think this recipe from Huang Kitchen gives you the best pineapple jam ever; right texture with a delicious taste. Here is the link: http://www.huangkitchen.com/pineapple-jam

  • This are the ingredients you’re going to need:
    pineapples, large (2 ripe pineapples, 3 half-ripe pineapples)
  • 350 grams of granulated sugar to taste
  • lemon – squeezed for the juice
  • cinnamon sticks
  • star anise
  • cloves
  • pandan leaves tied into a knot
     Please follow the steps below:
  • Cut the pineapple into four pieces, lengthwise.
  • Grate the pineapples, piece by piece using the largest holes on the box grater and discard the core (the tough part). It is recommended to wear plastic gloves to protect your hands from the acidity of the pineapples.
  • When finished grating, remove the box grater and drain the grated pineapples in the colander. Safe the pineapple juice in the large mixing bowl for later use.
  • Add in the knotted pandan leaves, about 130 g of the sugar, cinnamon sticks, star anise and cloves.
  • Start adding the pineapple juice, a little at a time until all the juice has boiled away. (or you can substitute it with 100 ml of golden syrup)
  • The pineapple juice will start to evaporate and the pineapple mixture will start to look dry and its colour should be darker.
  • Then, turn the heat to LOW and continue cooking until the mixture looks dry and sticky. Add in the rest of the sugar and adjust the sweetness towards the end of the cooking.
  • Mix and stir well until most of the liquid has evaporated and the pineapple jam turns golden brown in colour. Stir the mixture, preferably every 5 minutes especially towards the end of the cooking. Stirring constantly and continuously using a wooden spoon is important to avoid burning the jam. And we’re done!
  • After the jam has cooled completely, discard the spices and pandan leaves.
  • This recipe will yield 1kg of jam
  • Roll the pineapple jam into a small ball 10 g; keep refrigerated until ready to use.

 

STEP #2: Making the dough

  • 500 g unsalted butter, softened
  • 100 g Confectioner Sugar
  • 1 tsp sea salt
  • 1 tsp vanilla extract (or vanilla bean paste)
  • 3 Large egg yolks + 1 egg white + 4 tbsp of water (*1)
  • 700 g all purpose flour, sifted
  • 100 g corn flour, sifted
  • 3 large eggs + 3 tbsp of milk,  lightly beaten for egg wash
  • 50 g of cloves for decorating

Please follow these steps below:

  • In a large bowl, combine butter and sugar, salt and mix well until they are well combined.
  • Add in the egg yolks + egg white (*1), mix well, then add vanilla extract / vanilla bean paste and continue mixing until well combined.
  • Then sift in the flour, corn flour, and mix well. Then knead lightly with your hand to form a soft dough. and then keep refrigerated for 30 minutes.
  • Preheat the oven to 350F / 180C. and line baking tray with parchment paper
  • Get ready to roll the dough. Divide the dough into small balls 15 g each
  • Flatten the ball with your palm, place the pineapple jam ball in the center of the dough. Wrap and seal well. Lightly roll the dough into a  small ball, then shape the dough into an oval shape. (If you’re not up to shaping the tarts, then just roll it up, flatten the dough slightly, egg-wash them and bake until golden in color )
  • Snip the surface of the pastry with a small scissors to form a spiky look , then insert a clove into one end.
  • Continue the whole process with the rest of the dough and pineapple jam.
  • Brush the pastry with the egg wash.
  • Bake in the preheated oven for about 20-22 mins or until they are light golden.
  • Let them cool down completely on a cooling rack.

Place the cool pineapple tarts in small baking cup and store it in an airtight cookies jar.

Bon appetite!

Note: please use a good quality butter for better taste. 

 

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