Tried 2 versions of this recipe (for the pastry) ...the first one is better (not as buttery) but the second one melts-in-the-mouth. ;p
We usually have Pineapple Tarts every Chinese New year. Why is this tart a must-have? Let me tell you why! Pineapple in Hokkien dialect is read as "Ong Lai" and literally written in the auspicious way in Chinese characaters as "旺來" which means "Good Luck Coming Our Way". Who wouldn't welcome this "Ong Lai" then? Good Luck! ;p
1. Lightly beat egg yolk with vanilla essence.
2. Sieve flour and icing sugar into mixing bowl. Stir in salt and blend well.
3. Put all butter into flour mixture and cut up butter into small pieces with a knife in the flour.
4. Use rubbing-in method to rub in butter into the flour until it is bread crumbs like.
5. Add egg yolk and ice water into flour and use a fork to blend well to form a dough.
6. Put dough into freezer bag and refrigerate for 1 hour. (Not in the ice-box)
7. Remove dough from fridge and use a rolling pin to roll out dough into 7 mm thick and use tart cutter to cut out the dough. Place tart onto baking tray lined with baking sheet.
8. 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.
Remove skin off the pineapple and gouge out the black eyes with a sharp knife.
2. Shred pineeapple into a large bowl.
3. Strain off half of the juice.
4. Put the shredded pineapple, sugar, butter and lemon/lime juice into a saucepan and cook till jam is thick and on the dry side, this takes about 45 - 60 minutes.
5. Adjust the sugar to taste, if the jam is too dry, you can add in some of the pineapple juice you save up in step (3) until you get the right consistency.
6. Cool the filling before storing.