Pineapple Tarts 黄梨酥
Pineapple Tarts – Open Filling
Pineapple tarts 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!
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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 glazingYou also need:
- 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.
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
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{ 57 comments… read them below or add one }
Wow that look amazing! You may be a noob but you could have fooled me:-)
Thanks for the reminder – maybe I should make them again this year! I love the look of your closed ones…I attempted them a few years ago and mine looked rubbish. :D If I do make them, I’m going open top all the way!
And the pineapple tart molds are beautiful! I’ve never seen them before. I’m not too sure when my next trip to Singapore will be but do they sell the molds year-round?
Oh poor you. But all that hard work pays off. They’re so pretty! Great job!
Funny, in VNese the word for pineapple is also the word for fragrant so they’re lucky during the lunar new year for us too. :)
we call this nastar nanas. They usually show off during Eid Fitr/Christmas. Looking good, Wiffy!
Look pretty to eat! I’m too lazy to do the close one, too time consuming, so I always make the open one. This year haven’t made any yet. :P
I think they turned out wonderful for all your hard work! They look perfect and so delicious!! :lol:
Here in Indonesia, the Pineapple Tarts – closed filling is called as Nastar.
That’s one of the favourite of my mom’s cookies. There’s time when our ex-president’s wife like to order it from my mom :)
I can understand the anxiety of handling soft dough, it’s really nerve wrecking. :o
But I think you did well. As long as they taste good, it’s worth the attempt. :up:
Hey, I think I got the same mold too, but I bought only 1 type. I tried the open tarts and it was tedious too. I couldn’t make the indentations very clear. I have some pineapple paste left, maybe I’ll try the closed type next time.
Wishing you an Ox-picious new year! :)
Pass already, looks yummy mah~~ Happy CNY!
we both post the same cookies!! lol! You know what it’s my 1 st time making this cookies,but I bought the filling from Malaysia,so I’m cheating too! lol! I have no idea how to do it and the dough will breaking away from me.Then I visit “how to make pineapple tart in You Tube” and got it at last! lol!
Yours look good man!!
WOw they look really pretty and delicious! And I can understand your pain! I helped my mum with some last year and I gave up after making maybe 5.
Thumbs up! I just visited beachloverkitchen’s blog and she got some to offer too!! This is really a CNY thingy that I miss! :D
Pineapple goodies look like fun, but I want to open another subject if you do not mind. I am a new subscriber and would like to know if you have yet addressed “straits” cooking, or “straits” food. Would love to know more about that. Thanks
BTW, the 3 cup chicken was great, just my thing. :up:
They look so great! It does get frustrating when something gets so time consuming, but they look delicious.
Thank you all for your kind words! :D
Su-Lin, I think there is a chance they may stock it because Phoon Huat is a baking store and so they have lots of baking supplies. When are u coming? ;p
LCOM, SSB, I find the closed ones easier to make! =D
Pepy & Selby, thank you … I learnt a new name for pineapple tarts in Indonesian … and it sounds pretty!
beachlover, I should have totally checked out the youtube vid b4 starting, heh… thanks for letting me know!
Patricia, hi and thanks for visiting me. Straits food meaning Nyonya food? I am not faimiliar with Nyonya cuisine, but if I chance upon any nice recipes and try it out, I’ll be sure to post ;p
Your post reminds me that I need to make some again. Happy CNY! :)
These look good, and it was just the second attempt?? :up: wow!
Wiffy. You blew me away this time! Those are simply beautiful.
I adore those who can make pineapple tarts! I know yours must be good because pineapple tarts are best when made in small batches.
Well done!
beautiful photography makes your subject matter that much more appetizing. The honesty (hard to trim the edges of the tart) etc. makes your review that much more believable. well done!
I don’t know why but the picture of cubed butter in flour reminds me of home econs! Hahaha!
Happy Chinese New Year!
Ooh, I had to click over when I saw these on Tastespotting! How delicious-looking!
We did the closed tart. So good, can’t get enough of it! The open tart is just so much work! Kudos to you.
Happy New Year!
This looks like a lot of work, but the final product looks really great.
I’ll take some as a gift ;)
I love pineapple tarts but they’re so much work! My mum used to make them during christmas, and I had to help with cooking the pineapple paste. Child labour wasn’t such a biggie back then.
Gong Xi Fa Cai!
how lovely!!! :) happy chinese new year!!!
Those tarts look great!
bookmarking this. Delicious.
Cheers,
Elra
Happy CNY dear girl. These tarts are ever so pretty. there’s something beautiful & festive about them. Have a great year…love
Everything is so colorful and nicely arranged. You could easily make a living doing “stock photography”. :up: I’m so jealous! 8)
Oh, they’re so pretty! It looks like the labor was worth it. ;)
I don’t think I’ve seen prettier tarts, anywhere!
And they’re adorable in size as well; I could shovel several dozen of these and not feel any guilt at all.
Tart dough can be really difficult to work with. Yours came out so beautifully though.
Thanks for the kind words everyone ^o^
Adorable and delectable, Wiffy!
how many did this recipe make? about 30 tarts maybe?
Yes weeze, makes about 30 open tarts or slightly less.
Hi Wiffy,
Came across ur blog few days ago. I muz say is very informative! Thumbs up!
And I just tried baking closed version pineapple tarts using ur receipe.. The tarts turned out to look alright. All thanks to ur easy to make receipe!! However, during the process of closing the tarts, the dough becomes “cakey” and it cracks easily. It is so difficult to close the pineapple tarts.
Do u have any advice on how to not make the dough so “cakey” to close the tarts?
Thanks so much in advance:)
Hello Suxuan, I’m actually not that good at troubleshooting baking problems coz I’m not that experienced in baking hehe. I wonder if you can add very small amount of water (1/2 tsp each time) and see if the dough becomes less cakey? There are some suggestions for making the pastry less crumbly in this page (see comments section).
Thank u so much wiffy:) will try again wif the advice u gave me:)
Cheers! :up:
hey there. ur tarts looks nice!
but can i ask some qns here?
wld love to knw hw actualli did u rub in the butter wif flour? with hands?
how abt adding in egg yolk to e dough? also wif ur hands?
will wan to experience tis..
thks!
yes I use my fingers to rub the butter into the flour. I use my hands to make the dough too. No gadgets :) Good luck, hope you like the recipe!
I really like the closed tarts. They looks absolutely yummy! :up:
Hi noobcook, do you mind if you tell me the size (diameter) of your respective mould for reference? Thanks! :)
It does sound easy to make…
Will try this for Hari Raya this mth…
Thanks for the good recipe!
Hi, can u advise me how is there a right way to get the dough out of the mould? I bought the same mould cutter from Poon Huat but the dough always stick to the mould when I try to push it out. I sprinkle some flour on the mould cutter & on the board but it doesn’t help. In the end, I did the close version as it is easier. Many thanks, Sherline
I also have the same problem as Sherline… ..
Hi, i have tried making pineapple tarts, as i can’t help unsalted butter, i bought the salted butter, and i skipped adding salt. my family all said nice, thanks for your web.. i love it.. :-)
Actually , your dough can add milk powder will taste nicer.
i tried this!!! and its awesome!
Wer u buy e pineapple paste filling ntuc got sell ma
Hi, what kind of flour should be used for the 150g portion? I don’t have an oven, will a toaster do the work? If so, what is the temperature and time? Thank you!
They must be delicious!
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
Hi, why do we need to use corn flour? Can don’t use it? Thanks
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.
Which brand of pineapple paste you recommend? There are a few at the supermarkets