Traditional Pineapple Tarts for Yumsugar!
hey ya'll! Yumsugar baked a fab looking Chinese New Year Inspired Cake and i commented something about pineapple tarts, and she PM-ed me asking if i had a recipe. so Chinese New Year is round the corner (18th Feb) and in Singapore this is pretty big. in fact, we celebrate the shizz outta it! i figured since i've been thinking of making it anyways, why not just make it tonight? and i did!
i promised Yayita that i would blog about the whole "being chinese/CNY/coming from Singapore" thing so check it out HERE
OK, i got the recipe here but i only used the general idea. i changed it quite a lot. here's my version of traditional Chinese Pineapple Tarts!
Filling: Pineapple Jam
3 tbsp caster sugar
1 tbsp lemon juice
0.5 tbsp butter
1. Mince/Shred/Blend the pineapples into fine mush. Strain off most of the juice; as dry as you can.
2. Place pineapple, sugar, butter and lemon juice into a bowl, microwave for 15 mins. Check and stir every 5 mins to prevent burning.
3. You may adjust the sugar to taste. After 15 mins, bring it out, stir a little and leave to cool. Filling should be dry and stiff.
if you dont have a microwave, dump it all in a pot and let it simmer for about 30mins. watch it carefully and keep stirring, taking care not to let it burn.
250g plain flour, sifted
1 tsp baking powder
1/2 tsp salt
1/8 tsp cinnamon powder (i used 1/3 but thats just me )
1 egg yolk
3 tbsp cold water
1. Sift flour with salt, cinnamon and baking powder into a bowl.
2. In seperate bowl, stir together butter, sugar and yolk with your clean hand.
3. Add flour mixture and knead well to form a soft dough. Set aside for an hour.
4. Roll out to 1/8inch thickness. Cut out with a pineapple tart cutter. (if you cant get this, use a round cutter, and just manually crimp the sides with a pastry crimper)
5. Place shells n baking tray.
6. Roll jam into little balls (about 1cm diameter) and press gently into center of pastry shells.
7. Tarts can be decorated with a lattice top or left plain.
8. Bake at 190C for about 20mins till pastry is a pale gold.
9. Cool on a wire tray and then store in airtight tin.