Pineapple Tarts
Pineapple Filling
Ingredients :
5 pineapples
1 cup brown sugar
1 cup white sugar
10 cloves
Preparation :
STEP 1 : Prepare the not so ripe pineapples ready in a big bowl.
STEP 2 : Using a rough grater as shown, carefully grate all the pineapples.
STEP 3 : There will be alot of pineapple juice after grating.
STEP 4 : Squeeze out as much pineapple juice from the pulp.
STEP 5 : Transfer the pulp into a pot for cooking.
STEP 6 : Save most of the pineapple juice after seperating the pulp. Chill it & add sugar if required. They make a wonderful thirst quencher.
STEP 7 : Add the sugar & cloves into the pot of pineapple pulp.
STEP 8 : Boil all the ingredients together over a slow fire.
STEP 9 : Stirring all the time until the juice has almost dry up.
STEP 10 : Leave aside to cool. Keep in the fridge if not using.
Pastry
Ingredients :
1 kg plain flour
500 g butter
4 egg yolks
2 tsp baking powder
2 tsp vanilla essence
Ice water when required
Preparation :
STEP 1 : In a large bowl cut cold butter into flour.
STEP 2 : Rub with fingers until the mixture resembles fine crumbs.
STEP 3 : Add vanilla essence & the egg yolk one at a time.
STEP 4 : Mix well until it forms into a dough & add ice water if too dry.
STEP 5 : Roll a portion of the dough & use a tart cutter to cut the shape for the filling.
STEP 6 : Place the cut-out dough on a baking tray.
STEP 7 : Fill all with the pineapple jam by rolling into small balls.
STEP 8 : Add small bits of pastry for design if so desired & glazed with beaten egg yolk.
STEP 9 : Bake at 250 C until golden brown.
October 23rd, 2006 at 1:51 am
I was looking for a recipe for pineapple tarts and came across your site. I enjoyed looking through the photos although 6 pineapples would be too much for me. I want to try out the recipe using smaller quantities. I hope the results would look as delicious as yours.
I browsed through your other recipes and copied two more: cinnamon rolls and puffs – just because the end products look so attractive.
Do keep up your site and thank you for the photos and info.
Hope your new job turned out well. I only read a couple of your post and learned your resigned from a job and appears to have found another one.
Cheers from Canada.
October 23rd, 2006 at 7:05 pm
Hi there! Greetings from Singapore.
Thanks for dropping by.
What a plesant surprise to receive compliments from Canada
Baking is all about experimenting & if it did’nt turn out as you expected, don’t be discourage. I have personally learnt that practice do make perfect…well nearly.
And yes, my new job has been alright so far…thanks! Hopefully when I’ve settled down with my new job I will have time to post more recipes.
January 16th, 2007 at 3:41 pm
These tarts reminded me that Chinese New Year is just weeks away! I don’t bake much, if at all b’cos results would turn out less than expected. Your step-by-step guide with pictures makes it tempting to try
Pls keep up your good work!
January 16th, 2007 at 7:22 pm
Hi there, thanks for visiting. Yes, CNY is just another month away & hopefuly I will have time to make some goodies. Visited your blog too….interesting travel tales.
February 8th, 2010 at 8:48 pm
Hi Hi
Thanks for your detailed step by step pineapple tarts receipt.
Just a question, as no preservatives is added, wonder how long will your tarts last if they are not
kept in the fridge but in plastic air-tight containers?
Reply by email greatly appreciated.
Have a blessed lunar new year!