Sunday, January 11, 2015

Melt-in-your-Mouth Pineapple Tarts

It is the time of the year again to bake Chinese New Year cookies again! This time to kick off my CNY bakes, I started with pineapple tarts and I did these cookies over the past 3 days (bless me!).


With the ong lai tarts now off my list, I am left with the tedious Lapis Legit (Kueh Lapis), and perhaps some melting moments and egg white cookies since there would be quite a substantial amount of whites left. Nah~ I aren't gonna use them as egg white mask on my face! They fit better in stomachs than on face hehe!

My past years' pineapple tarts were made using a recipe that contains cream cheese and whipped cream, and my family and I do like those tarts lots. I wanted to try some new recipes for this cookies and hence went ahead with Fresh from the Oven's recipe. It was yummy, no doubt. The tarts were crumbly (and fragile when baked!), and melt in your mouth, AND I like them these way. Glad I tried this recipe. Gonna name these Melt-in-your-Mouth Pineapple Tarts.

Now, this has to my longest post ever. Many photos ahead. Do bear with me!

Crumbly and melty crust. I likey!!

Had a little time on hand hence I made the tarts into enclosed ones and open ones (with cookie cutters).

Sweet and dainty ong lai tarts.

Went a little too heavy on the egg wash and got dark looking tarts but still yummy.

Tried oval ones and without floral clippings.
Quite bothersome shaping them into equal oval shapes but fortunately end results looked okay.

Left: without egg wash
Right: with egg wash
Which look better?


Which do you like best?

Verdict: 
No. 1 looks nice but due to exposure to heat, it caused the pineapple jam exterior to be a little chewy. 

I like No. 3 best because it was the easiest method to do, just roll and go! Also, pineapple jam is wrapped in so filling was soft and moist. My hubby and family also prefer the enclosed types.

Oh yes! Do use good butter for these tarts! I tried many and I still love Lurpak and President butter ♥♥♥




Pineapple Rolls/Tarts
Recipe by Fresh from the Oven

for the pastry:
220g unsalted butter, at room temperature
375g all purpose flour
1/4 teaspoon salt
2 egg yolks
50g confectioners' sugar/icing sugar
2 tablespoons cornstarch
1 egg yolk, for egg wash



for the pineapple filling (from scratch):
250g grated pineapple
150g sugar (or to taste)
1 tbsp lemon juice
1/2-1 teaspoon cornstarch
for the pineapple filling (from canned crushed pineapple)

1 can crushed pineapple, drained
1/4 cup granulated sugar (or more to taste)
1-1.5 teaspoon cornstarch
1 teaspoon lemon juice (optional)

To prepare the pineapple filling,(from scratch):

Bring to a boil grated pineapple, sugar and lemon juice. 
Let it simmer for 30 minutes or until it thickens.
Taste to see if it has achieved the desired sweetness. Add more sugar when necessary. 
Sieve in half a teaspoon of cornflour.
Let the pineapple filling cool to room temperature before using. It can also be kept in refrigerator for 1 week.

Pineapple filling from canned crushed pineapple:

Using low to medium heat, cook the drained crushed pineapple and sugar until most liquid has evaporated, and the mixture turned golden. Stirring constantly using a wooden spoon to avoid burning. Taste, and add more sugar when needed. 
Add in 1 to 1.5 teaspoon of cornstarch to thicken the mixture.
Let cool to room temperature before using.

For the pastry:

Sieve all purpose flour, corn flour, salt and icing sugar into a medium bowl. 



Beat butter in a mixer until it turns light in color and fluffy. 
Add in egg yolks until well combined. 
Slowly beat in the flour mixture until just combined.
(I mixed it with a rubber spatula first to incorporate the flour and icing sugar mixture before using mixer to mix and form dough, on low speed)

To assemble:
Roll pineapple filling into small individual rounds. Turn dough out and roll into small rounds.
Flatten the rounds and use it to cover the prepared filling.
Brush the unbaked rolls with egg wash.
Bake in a preheated oven at 350F/180ºC for 10 to 15 minutes or till lightly brown. (I baked mine at 230deg C for 23min - my oven temp is different from others - I am using a convec oven)


I rolled out these a day before and kept them in the fridge.
Each jam ball weighs 9g.

Each dough ball weighs 12g.





My Personal Notes:
1. I used cake flour instead and it worked well.
2. I used 60g icing sugar.
3. I used store bought pineapple jam from Phoon Huat for this round and amazingly taste yummy and nlt too sweet! I got the premium pack Red Man brand. (Spare my legs from the standing! :P)
4. I added 1 tsp of milk to the egg yolk and mixed well for egg brush.
5. Each enclosed (both round and oval) pineapple jam filling for the tarts weigh 9g while dough weighs 12g. 

2 comments:

  1. Thanks for sharing your recipe. My family love the melt in mouth and not overly crumbly pastry. Highly recommended ! 赞!

    ReplyDelete
    Replies
    1. Hi Sasa, thanks for dropping by and also trying out this recipe. Good things must share! Glad that your family love it, like mine 😊 see ya around!

      Delete

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