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Pineapple Tarts

   

Home-made pineapple tarts
Pineapple Tarts – Open Filling

Pineapple tarts (黄梨酥) are considered a “festive cookie” and usually consumed during the Chinese New Year season. Pineapple is auspicious sounding to the Chinese so many people feel it’s lucky to eat them. As a baking noob, I made my life easier by çheating with store-bought pineapple paste (bought from Phoon Huat) – all I had to do is to make the pastry. Somehow, I did end up with decent tasting. Though this is my second time making pineapple tarts, I take heart that they are edible & yummy. Here’s wishing everyone a happy and ox-picious new year!

Ingredients
(Recipe adapted from Kuali)

Pastry:
- 150g flour
- l/4 tsp salt
- 2 tbsp corn flour
- 100g butter
- 1 1/2 tbsp icing sugar
- 1 egg yolk

- 120g store bought pineapple paste
- 1 egg, beaten for glazing

You also need:

Home-made pineapple tarts
- pineapple tarts mold (I bought mine from Phoon Huat, Singapore – thanks to Small Small Baker for the info)

Directions
1. Sieve flour, corn flour, salt and icing sugar into a mixing bowl. Cut butter to small pieces and rub into the flour, then add egg yolk to form a dough.

Home-made pineapple tarts

2. Dust the work area, rolling pin and pineapple tart mold (edges) with flour.

3. To make open pineapple tarts – Roll pastry (with gentle, short strokes) into 0.5cm thickness and stamp out with a pineapple tart mold. Add one teaspoon of pineapple paste filling (roll to a ball). Glaze with egg if you want a golden crust.

*4. To make closed pineapple tarts – Roll pastry into 0.3cm thickness and about 6.5cm x 5cm. Add one teaspoon of filling and roll with your hands to close the pastry (roll to a ball). You can patch with more pastry skin if needed. Glaze with egg.

5. Bake in a preheated oven at 180ºC for 10 to 15 minutes or till lightly brown. You may need to bake for about 5 minutes longer for the closed version.

*Note: I got tired of making the open versions so I experimented with the close version on my own. This may not be the ‘right’ way of making the closed version because I did not read up on how others do it, but it looked & tasted all right ;p

                                           

Leave a Comment





60 Responses to “Pineapple Tarts”

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  1. Js — December 31, 2012 @ 11:35 pm

    Hi, i also using ready made pineapple paste but it’s quite sweet and sour. Do you know how to make it less sweet and sour? Thanks

    Reply

  2. Js — December 31, 2012 @ 11:38 pm

    Hi, why do we need to use corn flour? Can don’t use it? Thanks

    Reply

  3. Dion — January 13, 2013 @ 3:59 pm

    Just tried this! But only the tarts and they came out amazing! A bit salty though perhaps because I used salted butter, but the pastry recipe was great! Only slight change I made was that i refrigerated it for half an hour before rolling it out.

    Reply

  4. ichigoberry — February 1, 2013 @ 4:23 pm

    Which brand of pineapple paste you recommend? There are a few at the supermarkets

    Reply

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