This is the final round before the baking of cakes begin on lunar new year’s eve.
These pineapple tarts are the reason I went mad into cookie baking for the previous 2 weeks. The moment my sister asked me to bake some pineapple tarts for her, the ‘baking engine’ started and we now have a house full of cookies.
The majority will be given away, since my parents cannot eat much and I cannot eat at all, due to an abscess inflammation episode that I’m still on antibiotics for.
I tried 2 types of tart dough. The melt-in-the-mouth kind and the crunchy kind. Both are marvelous, according to taste testers.
The pineapple jam is homemade. Recipe is adapted from the talented Ms. Wendy at Table for Two or more. We prefer a tart jam, hence I added lemon juice. It’s been a while since I’ve cooked pineapple jam. The effort to make this jam is no joke, particularly at the last part after adding the sugar. So we must appreciate every piece of pineapple tart made with homemade jam.
Do roll out the pineapple jam before starting to make the dough. I used a level 1 tsp for each jam ball. It’s slightly big, resulting in bigger enclosed pineapple tarts. My sister went: “Oooh..giant balls.” LOL!
The pineapple jam is enough to make 2 batches of enclosed tarts and 1 1/2 batches of open tarts. That’s a total of 150 giant balls of pineapple tarts and 47 pieces of open tarts.
Pineapple jam (adapted from WendyinKK)
- 7 small unripe pineapples, skinned and cut into chunks
- 500 grams sugar
- 3 sticks of cinnamon
- juice of 1/2 lemon
- Place the pineapple chunks into a blender and add about 2 tbsp of water. Blend well.
- Pour 90% of the pineapple paste into a large non-stick pot.
- Continue blending the rest of the pineapple, leaving about 10% of the pineapple paste in the blender for easy blending without adding more water.
- Add cinnamon sticks to the pineapple paste.
- Over medium-high heat, cook pineapple paste until almost dry. This will take an hour, depending on how much pineapple and how juicy the pineapples are.
- Add in sugar and lemon juice and stir well.
- Continue cooking over medium heat, until sugar caramelizes and majority of the moisture dries up. The pineapple jam is done when it has turned a darker yellow-brown color but it is not very dry. A slightly moist jam is required, particularly when making open faced pineapple tarts. If too dry, it will harden upon baking.
- Remove cinnamon sticks and store in airtight container in the fridge. I made it a month before baking and it’s all good, due to the cinnamon sticks and sugar.
Pineapple tarts (Closed version) (adapted from Nasilemaklover)
*See update note below.
- 700 grams unsalted butter
- 1 1/2 tsp salt
- 200 grams condensed milk
- 1020 grams all-purpose flour
- 4 egg yolks
- 2 egg yolks + 2 tbsp milk for egg wash
- Beat butter and salt in a mixing bowl until combined.
- Add condensed milk and beat until light.
- Add in egg yolks, one by one, mixing well before adding the next.
- Mix in flour on low speed.
- Chill the dough for 10 minutes before use.
- Pinch about 10 grams of dough and flatten it. Place a ball of pineapple jam in the center and wrap, making sure there are no openings. Place on parchment-lined baking trays.
- Preheat oven to 170 C (fan-forced).
- Bake for 25 minutes until golden brown.
- 340 grams all-purpose flour
- 20 grams corn flour
- 2 tbsp icing sugar
- 1/2 tsp salt
- 240 grams unsalted butter
- 25 grams egg
- 2 tsp vanilla extract
- 1 tbsp water (may not use)
- lightly beaten egg for egg wash
- Sift flour, corn flour, icing sugar and salt into a bowl.
- Add in cold butter and rub in using fingertips until resembles breadcrumbs.
- Add in egg and vanilla extract. Mix well. If dough comes together, it is ready. If a bit dry, sprinkle in water sparingly, until dough comes together.
- Divide into 2 and flatten into discs. Wrap with cling wrap. Chill in the fridge for 30 minutes before use.
- Working with 1 portion of dough at a time, roll out dough to desired thickness. Cut with mold and place on parchment-lined baking trays.
- Preheat oven to 170 C (fan-forced).
- Brush each tart base with egg wash and bake for 10 minutes.
- Remove from oven and coat with egg wash again. Place a ball of pineapple jam in the middle. Press down lightly on the jam.
- Bake for another 15 minutes until golden brown.
* Update on 19 February: For the pineapple tarts (close version), the pastry is way too melty. The tarts cannot be stacked up too high, at most 3 layers. If you stack up higher, the ones at the bottom will end up flattened. Mine did. Sadly, this round I only made this type of closed version and most as gifts. Now they are ruined gifts. Quite sad and sorry to see the flattened ones at the bottom. All that hard work. This is too soft a pastry for me. Learnt a hard lesson. Next time stick to the ones that I’ve tried which works well, or else make a small batch to test.