If you have been following my instagram account (Do say hi!), you would know that I’ve been busy making pineapple jam and pineapple tarts for the upcoming Chinese New Year.
It has been two weekends of making the pineapple jam (see this post for recipe) and the making and rolling of the tarts. I’m all done and ready for Chinese New Year now with these addictive mini domes of deliciousness.
I’ve decided that I should share this revised recipe, an updated version from my previous recipe. This is everything the first version is but better – more buttery, more crumbly, a little richer.
The tops may look a little cracked but that is only because the pastry is so crumbly and so short that it crumbles in your mouth the moment you tip that pastry in. And yes, it is definitely better to eat this in a single mouth or you will have to be prepared to sweep up crumbs off your floor.
The pastry dough is easy to make. I make it like how I do with a tart – using my hands and working the dough as little as possible.
The dough is easy to handle and roll once it is chilled well. This rolling activity can be one that involves your family (or kids!) as it is not a difficult task (although it can be terribly tedious to do all alone).
I didn’t make that much tarts this year – just enough to feed the family and more. I used 7 large pineapples to make 2.4kg of jam. I didn’t keep track how many tarts I ended up with because I’ve been very guilty of eating as I make them.
Happy baking and eating these tarts!
Happy year of the Goat to all my readers! Hope you and your family would have a prosperous and joyous Lunar New Year.
Recipe: Pineapple tart pastry ver 2.0
Enough to make 65-75 pineapple tarts
I’ve updated my pastry recipe from my previous post. This one is slightly richer and more buttery. Now, let’s make some tarts!
Feel free to double the recipe to make more tarts! You can always make the pastry beforehand, keep it chilled in the fridge for up to a week before rolling them out. Alternatively, you can freeze the pastry for up to a month.
If you are brave enough to make your own pineapple jam, please head to my homemade pineapple jam post.
340g plain flour
5 tbsp/30g cornflour
6 tbsp/45g icing sugar (confectioner’s sugar)
1/2 tsp salt
260g unsalted butter, chilled, and cut into cubes
1/2 tsp vanilla extract
3 large egg yolks, lightly beaten
approximately 2-3 tbsp of iced water
For the egg wash:
1 egg yolk
a pinch of salt (for flavour)
a dash of milk (will help darken the colour of the crust)
1. Sift the dry ingredients, whisk them together to distribute them evenly and then put it in the freezer to chill for about 5 minutes. You can do this while you prepare your other ingredients.
2. Add the cut butter to the dry ingredients. Using the rub in method: Use your fingertips to rub in the butter and dry ingredients together until it resembles breadcrumb texture. Shake the bowl every now and then to bring the larger lumps of butter to the surface. You can also use a pastry cutter or a food processor. It will still look a little dry at this point.
3. Add in the lightly beaten egg yolks and vanilla extract and combine it with your hands or pastry cutter. Add in about 2-3 tbsp of iced water at this point. – but only as much water as you need until the pastry comes together and forms a smooth dough. Try to work the dough as little as possible as you do not want to overwork the gluten in the flour.
4. Divide the dough into two flat discs and cling-wrap it. Leave it in the fridge to chill and rest for at least an hour.
To assemble pineapple tarts:
about 700g pineapple paste or homemade pineapple jam
1 egg yolk
1 tsp full-cream milk
1. Portion dough out into 11g portions. Portion out pineapple jam/paste into 8g portions – you can choose to use a melon scoop if it helps speed things up then use your hands to roll them into balls. You can do this in advance and chill in the fridge for them to firm up so they will be easier to work with.
2. Dust your work surface with some flour. Roll out dough with a rolling pin under cling wrap (so it doesn’t stick easily). Place pineapple ball in the middle of the dough. Use palms to make a ball and shape it into a dome shape.
3. Space the rolled tarts about 1/2 inch apart (it doesn’t spread). Chill the tray of unbaked tarts for about 15-20 minutes for them to firm up and to relax the gluten. Preheat your oven to 180 degrees celcius.
4. Whisk together the egg wash until well-combined. Brush the tops of the tarts with egg wash. Be careful not to drip excess egg wash onto the baking paper or it will burn.
6. Bake your pineapple tarts on the center rack of your pre-heated oven (180 degrees celcius) for about 22 – 25 minutes, or until golden brown. For the last 5 minutes of baking, shift the tray of tarts to the top rack so that the top continues browning but the bottom does not burn.
*Tips for making pineapple tart pastry:
1. Like working with any form of pastry dough, you should work the dough as little as possible. You don’t want to develop the gluten if not the pastry will be very tough.
2. Always give your pastry dough time to rest in the fridge. Again, we are resting the gluten and keeping the dough chilled would mean that the butter in the dough would not be melting.