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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”

  1. beachloverkitchen — January 22, 2009 @ 3:26 pm

    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!!

    Reply

  2. Pigpigscorner — January 22, 2009 @ 6:19 pm

    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.

    Reply

  3. mycookinghut — January 22, 2009 @ 9:21 pm

    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

    Reply

  4. Patricia — January 23, 2009 @ 12:34 am

    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:

    Reply

  5. lisaiscooking — January 23, 2009 @ 1:14 am

    They look so great! It does get frustrating when something gets so time consuming, but they look delicious.

    Reply

  6. wiffy — January 23, 2009 @ 11:32 am

    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

    Reply

  7. Bee — January 23, 2009 @ 2:28 pm

    Your post reminds me that I need to make some again. Happy CNY! :)

    Reply

  8. Ning — January 23, 2009 @ 4:39 pm

    These look good, and it was just the second attempt?? :up: wow!

    Reply

  9. Jun @ IndoChine Kitchen — January 23, 2009 @ 7:48 pm

    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!

    Reply

  10. MiketheWaiter — January 23, 2009 @ 10:21 pm

    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!

    Reply

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