Pineapple tart is one of the must-have cookies
for Chinese in Malaysia and Singapore during Chinese New Year. Is one of the
traditional cookies of Baba and Nyonya in the early days.
I have made two different types of pineapple
tart for this year. One is the open-faced pineapple tart where the pineapple
pulp is exposed, that is the pulp is placed on a butter cookie which I made
with a flower cutter.
The other type is a soft and melty pineapple
tart whereas the cookies were made of butter, cream cheese, whipping cream, and
egg yolks. The pineapple filling is wrapped inside, and the outer layer is
covered with the cookie dough which is rolled into a ball shape.
I used a Thermomix to make my pineapple jam this year. You can make it on the stove. I'm preparing pineapple jam with two giant pineapples. I don't throw away the liquid when I purée my pineapple together with the cores. There is a tonne of flavour in the juice. The filling for the pineapple tart can be prepared in advance and frozen.
INGREDIENTS
(Pineapple jam)
2 large pineapples (about 2kg each)
1 medium size cinnamon stick
200g sugar (adjust to your preference)
METHOD
1. Cut the pineapples fresh into chunks. Cut
the core into small pieces. If using a blender, blitz pineapple chunks until
mushy, about 10 seconds. Pour the pineapple puree into a flat bottom pan or
wok.
2. Cook the pineapple puree with a cinnamon
stick and sugar on medium heat until most liquid has evaporated, and the
pineapple jam turns golden in colour. Stirring constantly.
3. Round the pineapple jam in a 1cm marble size
ball.
INGREDIENTS
(Open-faced version)
200g cold butter, cut into a small cube shape.
340g flour
1 tsp baking powder
½ tsp salt
50g icing sugar
1 egg
1 tsp cold water (if the batter is too dry)
1 egg yolk, egg wash
METHOD
1. In a large bowl, whisk together the flour,
baking powder, salt, and icing sugar. Cut the butter into small pieces and
blend into the flour mixture with a pastry blender or you can use your
fingertips to rub the flour and butter together quickly and lightly until it
resembles fine breadcrumbs.
2. Add the egg to the flour mixture and stir
just until the dough comes together. Add one teaspoon of cold water to the
mixture if the dough is too dry to come together. Do not knead.
3. Refrigerate the cookie dough for 20 mins or
until it is in a workable state.
4. On a lightly floured surface, roll the dough out to 1/4 inch in thickness with a cookie cutter. I am using 2 pieces flower cutter. Put the cookies on the baking sheet. Place the pineapple tart on a tray lined with parchment paper. Put a pineapple jam in the center of each piece. Brush the tart with egg wash. Bake for 20 - 25 minutes at 180°C. Switch the tray halfway baked.
INGREDIENT
(Cream cheese pineapple tart)
200g butter soft at room temperature
75g caster sugar
150g whipping cream
50g cream cheese, soft at room temperature
2 egg yolks
400g flour
30g cornstarch
1 egg yolk for egg wash
1. Cream butter, sugar, and cream cheese
together with a hand whisk.
2. When it comes together, pour in the cream and whip it with the hand whisk until all the ingredients are incorporated. Scrape the sides from time to time. It may look lumpy, but don't worry, later it will turn all creamy.
3. Beat in egg yolks, one at a time, mixing well.
4. Sift both flours and pour half of it into the
buttery mixture. Mix until it comes together and pour in the
remaining flour and mix until it comes together. Do not over-mix.
5. Let the dough sit for 10 minutes minimum
before you start wrapping your jam with it.
6. You can use a small paring knife to make crisscross patterns on the tart. I am using a meat tenderizer to make the patterns on the tart. Brust the tart with egg wash. Bake for 20 - 25 minutes at180°C.
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