Chinese New Year is once again around the corner and this time I tried making opened-shape Pineapple Tarts. It wasn’t a good experience, people who knows how to make Pineapple Tarts knows that it is a tedious work.
There are many types of Pineapple Tarts in Singapore and the 2 most popular types are the opened flower-shape Pineapple Tarts (which is this recipe) and the enclosed pineapple balls. I am more of a ball person but this year I came to love opened Pineapple Tarts. It took me lots of tried and errors to get this recipes right.
It is a must to add salt into the crust’s dough. Salt will enhance the butter flavor and will give you a fragrant and buttery crust. Omission of salt will give you a dull and blend crust. For Pineapple Tarts, you are looking for a salty crust, not a sweet one.
You must not overwork the dough. Overworking or adding too much flour are the keys to tough and floury crust, you won’t want that. As I said, you want a crumbly buttery salty crust and flour is your enemy. But less flour means, harder to handle the dough. So I would recommend to chill your dough and doing this in batches of 4, leave your dough in the fridge while you roll out a portion of the dough. Another thing to take note, if possible roll out your dough between 2 parchment papers to avoid adding additional flour.
Though it may be tiring to make your own Pineapple Tarts, it’s really easy to make your own. I have been making Pineapple Tarts myself for the past 3 years.
- 400 grams of plain flour
- 30 grams of corn starch
- 250 grams of unsalted butter, soften
- 1 whole egg
- 2 egg yolks
- 50 grams of icing sugar
- 1 tsp. of salt
- 1 egg + 1 tbsp. of water
- 2.4 kg of pineapple flash, canned or fresh
- 600 grams of white sugar
- 700 grams of pineapple jam filling
- Blend pineapple until it turns to a puree and drain it.
- Drain it using a strainer. You will need to drain about 700 ml of pineapple juice. Discard the juice or drink it.
- Microwave on high pineapple pulp and sugar together for 25 to 30 minutes. Taking out and stirring every 10 minutes.
- Let it cool and roll out into balls, each weighing 10 grams.
- Cream together soften butter, sugar and salt together in a food processor for 20 seconds.
- Add in flour and corn starch, pulse until resembles like bread crumbs.
- Drizzle in beaten eggs and mix until dough is form. Let it sits for an hour in the fridge.
- Roll out dough into 5mm thickness on a floured surface using a rolling pin. Alternatively, you could use 2 parchment papers and roll it out.
- Using a cookie cutter, cut out shapes and transfer them into a baking tray lined with parchment paper.
- Egg wash them using a brush and top each with one pineapple filling.
- Let it sit in the fridge while you preheat your oven to 170C or 150C fan-forced
- Bake it in the oven for 15 to 20 minutes.
- I recommend rolling out your dough in batches of 4, leave your dough in the fridge while you roll out a portion of the dough.