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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. tigerfish — January 23, 2009 @ 11:37 pm

    I don’t know why but the picture of cubed butter in flour reminds me of home econs! Hahaha!
    Happy Chinese New Year!

    Reply

  2. Cakespy — January 24, 2009 @ 6:19 am

    Ooh, I had to click over when I saw these on Tastespotting! How delicious-looking!

    Reply

  3. Nate — January 24, 2009 @ 7:36 am

    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!

    Reply

  4. Olga — January 24, 2009 @ 9:32 am

    This looks like a lot of work, but the final product looks really great.

    Reply

  5. Dee — January 24, 2009 @ 10:55 am

    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!

    Reply

  6. mikky — January 24, 2009 @ 4:19 pm

    how lovely!!! :) happy chinese new year!!!

    Reply

  7. Kevin — January 25, 2009 @ 1:09 am

    Those tarts look great!

    Reply

  8. elra — January 25, 2009 @ 1:33 am

    bookmarking this. Delicious.
    Cheers,
    Elra

    Reply

  9. deeba — January 26, 2009 @ 12:10 am

    Happy CNY dear girl. These tarts are ever so pretty. there’s something beautiful & festive about them. Have a great year…love

    Reply

  10. HoppingHammy — January 26, 2009 @ 9:01 am

    Everything is so colorful and nicely arranged. You could easily make a living doing “stock photography”. :up: I’m so jealous! 8)

    Reply

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