Skip to main content

Open-Faced Pineapple Tarts

 


Making pineapple jam is a yearly tradition in the weeks preceding the Lunar New Year. This is because pineapple tarts, a festive dessert that historically represents prosperity and good fortune, are made with the delectable filling of pineapple jam.

Due to the laborious cooking process that requires a lot of elbow grease over the stove, pineapple tarts are traditionally very expensive to purchase.

There are two types of pineapple tarts – open and closed. I made an 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. This cookie recipe is relatively stable. It is made using flaky buttery pastry crust as its base, wrapping within is our homemade pineapple jam. With a beautiful shape appearance, they look so cute and filled with Chinese New Year atmosphere. The flavor of pineapple jam has fully combined with flaky pastry crust, sour and sweet. Personally, I more prefer this type of flaky Pineapple Tart Cookies.

I used a Thermomix to make my pineapple jam. With the Thermomix, everything is simpler because I blend and cook the pineapples all in the same bowl. Only the effort required to remove the pineapple's skin and core makes the entire process simpler. It takes around an hour or so to make the paste for two pineapples.

I puree my pineapple along with the cores together with the juice. The juice has an abundance of taste. The filling for the pineapple tart can be prepared in advance and frozen it.

If you cook the jam on stove. You can cut the fresh into small chunks and blend in a fruit blender or food processor. It can take up to 3.5 hours to cook the jam from the beginning to end, depending on the size of the pan, the volume of liquids, and the level of heat used.

INGREDIENTS

(Pineapple jam)

2 large pineapples (about 2kg each before peeling)

1 tsp of cinnamon powder

200g sugar (adjust to your preference)

 

METHOD

1. Cut the pineapples fresh into chunks. Cut the core into small pieces. Chop 5 Sec / Speed 5 until mushy. Pour the pineapple puree into a flat bottom pan or wok.

2. Add in the sugar and cinnamon powder. Cook for 60 minutes, 120°C, speed 2 until most liquid has evaporated, and the pineapple jam turns golden in color. Scrape down the jam every 15 – 20 minutes. Make sure the jam is evenly cooked.

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. With two pieces of parchment sheet on the bottom and the top of the cookie dough. (you may use baking paper) Roll the dough out to 1/4 inch in thickness. Using your cookie cutter, I am using 2 pieces flower cutter, cut out shapes (dip in flour!) and place on parchment sheet. Put 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.

 

Labels:

Comments

Post a Comment

Popular posts from this blog

Sweet Potato Egg Tart

When come to egg tart, everyone might mention about the flaky pastry, filled with a smooth, lightly sweetened egg custard. What about giving it a twist for today? Instead of buttery flaky pastry, we switch to use sweet potatoes, raw oats and glutinous flour to make the tart base. This sweet potato egg tarts are high in fiber and delicious. And it requires no cooking skills. After baking, the oatmeal sweet potato crust is soft with naturally sweet and chewy, paired with smooth egg tart fillings. Oh my god! It smells so good. Every time it’s fresh out of the air fryer, the entire family gathers around, eager to grab a slice. The water content of the tart crust is very important. I am using orange sweet potatoes, which contain a lot of water after steaming. Perhaps yellow and purple sweet potatoes would be easier to shape. You can also use instant oats, which have good water absorption. For this recipe, I use cup cake liner as mold. I baked it with an air fryer to cut down on time...
Post a Comment
Read more

Fried Taro Puff Dumplings (Woo KOK 芋角)

Taro puff dumplings or Woo Kok ( 芋角 ) are another must-eat snack when you go to a restaurant. The outside is honeycomb-shaped, and the inside is soft and smooth. Even if you go to a restaurant to eat, not every restaurant makes them crispy. And for that reason, I decided to learn how to make this snack. Someone once told me, because of the complicated workmanship, it is difficult to make at home. She advised me not to spend effort on it. If you know me well, I always like to challenge my limits. Today, I will show you how to make them! The fillings of taro dumplings must contain pork, dried shrimps, and mushrooms! The filling can be prepared one day ahead. The dumpling skin is made of taro paste. I am using Areca taro ( 槟榔芋 ). It has a tough, brown exterior with an interior that is white/beige in color with purple flecks. The ideal taro for this recipe will be more mature and starchier. The hardest and most tiresome step of the entire process is frying Woo Kok. A crispy crust w...
Post a Comment
Read more

Steamed Spareribs With Sand Ginger （沙姜蒸排骨）

Steamed spareribs with sand ginger is a delicious Cantonese dish. The main ingredients are spareribs and sand ginger. Sand ginger, also known as galangal, is a spicy spice that adds a unique flavor to this dish. It is one of four types of galangals, a rhizome in the ginger family. Fresh sand ginger is paler in color on the inside and woodier and coarser in texture than standard ginger. As a result, it is more difficult to peel and grate.  So, I just cleaned it with a tiny brush and chopped it with the skin. Fresh sand ginger might not be available at other places, so they will powder form instead. When dried, the flavor becomes a little less intense. I love how the fresh sand ginger tastes when combined with other spices or ingredients to create the sauce for meat. Apart from the ribs, I also add glass noodles and yuba or dried tofu skin. The ribs, glass noodles and dried tofu skin absorb all the sauce, enhanced by the flavor of sand ginger and oyster sauce. You can use san...
Post a Comment
Read more