Pineapple Tarts

Chinese New Year is tomorrow!

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The selection of Chinese New Year goodies in London is frankly abysmal so I’ve always wanted to try making my own.

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And where better to start than the classic pineapple tarts. This entails a crumbly, melt-in-your-mouth pastry encasing a sweet pineapple jam-like paste.

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This was my first time making pineapple tarts and although it was decent, it was far from perfect. I didn’t quite reach the melt-in-the-mouth consistency I wanted and the pastry was a little on the thick side.

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My relatives liked it though! (Although /possibly/ they were just being polite) It was much less buttery than the commercially available ones, which might appeal to you if you like the tarts to be less rich.

I got the recipe from here.

Ingredients (makes 100)

  • 350g salted butter, softened
  • 100g sweetened condensed milk
  • 510g all purpose flour (you might not need all of it)
  • 2 egg yolks
  • 700g pineapple filling (see notes)
  • 1 egg yolk and milk for egg wash

Method

  1. Cream butter and condensed milk until light.
  2. Add in egg yolk one at a time and beat until combined.
  3. Mix in the flour by hand until soft and not sticky. Let the dough rest.
  4. Meanwhile, roll the pineapple filling into balls about 8g each.
  5. Roll the dough into balls about 10g each.
  6. Flatten the dough balls into discs, place the filling in the middle, and seal the ball. Roll it between your palms to shape it into a sphere.
  7. Arrange the tarts onto a baking sheet (leave some space, although it doesn’t expand much) and cut some criss-cross patterns on the top.
  8. Beat one egg yolk and a splash of milk together to make your egg wash. Brush this mixture over the top of your tarts to give it a nice brown colour once it bakes.
  9. Bake at 165°C for 23 mins until golden brown.
  10. Cool completely before storing

Notes

  • If you can’t find pineapple filling where you are (I certainly couldn’t, I had to bring it over from Singapore), you might want to try making your own. This website has a recipe, but be warned it’s quite laborious.
  • I probably added too much flour into my mixture, so I suggest adding your flour a little at a time instead of all at once like I did. Rookie error.
  • You might want to egg wash your tarts twice for a better colour. Ie take the tarts out at around the 15 mins mark and give it a second egg wash and put it back into the oven.
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