Pineapple Tarts

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

Recipe 1
Plain Flour 340g
2 tbsp Icing sugar
1/2 tsp salt
Cold butter 200g
1 Egg yolk
1/2 tsp vanilla essence or brandy
5 tsp ice cold water
1/2 tsp baking powder
Egg glace::Lightly beat1 yolk with 1 tsp water
Directions: Method:Recipe 1`
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.
Pineapple Filling
2 kg pineapple
500g white sugar (or adjust to suit your taste)
1 tbsp lemon/lime juice
1 tbsp butter
1 piece 6cm cinnamon
8 cloves1 - 2 star anise
1/4 tsp cinnamon powder
Method:1: Filling
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.
Notes:Omit the cinnamon powder in the pineapple filling if you want the filling to be golden colour. I added the cinnamon powder to ehanced the flavour and the side effect is darker filling instead of the nice golden colour.
Recipe 2:
2/3 cup flour
1/2 cup margarine (I used butter)
2/3 cup icing sugar
2 egg yolks
1 tsp. pure vanilla extract
1/4 tsp. salt
Sift together,3 cup all-purpose flour, 3/8 cup cornflour,
1 beaten egg for glazing,
beat with a little water to become Egg Wash.
2 canned crushed pineapple in it's own juice (20oz), drained.
-1 cup sugar
-1 or 2 cinnamon stick(s)
-2 star anises
-6 cloves

Recipe 2:
The night before, make the pineapple filling:In a saucepan, on medium high heat, pour in drained crushed pineapple, add in the rest of the ingredients. Stir occassionally until the jam like consistency is achieved. Meaning it became dry and sticky like. About one to one and a half hour. Discard the spices and store the jam in the fridge until ready to use. It will thicken more in the fridge.
The next day, make the pastry:
1. Cream butter, margarine and icing sugar until light. Beat in egg yolks one at a time. Add vanilla extract and salt and beat until fluffy. Fold in the sifted flours and mix into a dough. Refrigerate the dough at least 30 mins before use.
2 Preheat oven to 350'F.
3. Roll the dough out about 1/2 cm and cut with a cookie cutter. Place the jam in the middle and decorate the top with strips of pastry. Brush the top with the egg wash. (For a prettier tarts, roll the jam into a ball and place it on top of the pastry.)
4. Bake for 10-15 mins or until golden brown on edges. Cool on wire racks.

1. Handle the dough with care since it's very soft. Roll immediately after taken out from the refrigerator.
2. You can also try to make it into a covered pineapple tarts.
3. Thicker cut pineapple tarts required more time to bake.


tRiX said...

Hi Cherry, found your blog while searching for pineapple tart recipe. your blog is awesome. I will link your blog to mine so that we can share our baking experience. baking is a lifelong learning experience, lets share our thoughts!!!

Anonymous said...

Hi Cherry
Appreciate your clarifying in the Recipe 2 for a 'richer' 'melt in the mouth tart' - what are the proportions of flour and cornflour again, as you have indicated 2/3 cup flour in the beginning under pastry ingredients, then talk about 3 cups flour and 3/8 cornflour somewhere in the middle.
Thanks a million! Thanks again for sharing these precious recipes

Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.