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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. sushi — March 15, 2010 @ 11:04 pm

    Hi noobcook, do you mind if you tell me the size (diameter) of your respective mould for reference? Thanks! :)

    Reply

  2. zaclin — August 13, 2010 @ 10:47 pm

    It does sound easy to make…
    Will try this for Hari Raya this mth…
    Thanks for the good recipe!

    Reply

  3. Sherline Teh — September 12, 2010 @ 11:32 pm

    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

    Reply

  4. Low Lay Guat — September 19, 2010 @ 11:59 am

    I also have the same problem as Sherline… ..

    Reply

  5. ahbeeme — December 20, 2010 @ 4:29 pm

    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.. :-)

    Reply

  6. passerby — January 19, 2011 @ 10:38 pm

    Actually , your dough can add milk powder will taste nicer.

    Reply

  7. xoxo — February 2, 2011 @ 10:27 am

    i tried this!!! and its awesome!

    Reply

  8. Girl — August 18, 2011 @ 11:12 am

    Wer u buy e pineapple paste filling ntuc got sell ma

    Reply

  9. milkcandies — January 4, 2012 @ 11:17 am

    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!

    Reply

  10. Calogero — January 24, 2012 @ 1:12 am

    They must be delicious!

    Reply

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