Pineapple Tart Recipe

With the Chinese New Year approaching, here’s something to celebrate the approaching festive season.

It was just yesterday that it suddenly occurred to me that I HAVE NOT MADE ANYTHING FOR CHINESE NEW YEAR!

And I thought, I’m gonna make Pineapple tarts this year. If mummy made pineapple tarts, it would be the more biscuity version and I wanted to make the more crumbly melt in your mouth kind. So I googled ” Pineapple Tart Recipe”, clicked the first link – RasaMalaysia (Best-ever Pineapple Cookies). The recipe was simple and easy to follow.

To cut time, I bought pre-made pineapple fillings. My baking class instructor recommended me to get pineapple filling from Ailin Bakery at Tanjong Katong Complex. They use Sarawak Pineapples to make the filling and I like it that its a little sour and not too sweet. Perfect with the sweet buttery pastry. So my advise to busy people who wants to get good pineapple fillings, get it from this place! The store owner is really friendly and remembers me as the Christian nurse and the one who’s bf washes her dishes after baking. ** I did my own washing and cleaning up today**

SO HERE IT IS! MY FIRST ATTEMPT AT PINEAPPLE TARTS, see verdict at the end of the post.

 

Click Here for Printable Recipe: Pineapple Tart Recipe

Pastry Ingredients

350g Unsalted Butter

100g Condensed Milk

2 Egg Yolks

500g Plain Flour

 

1.Cream Butter and Condensed milk till light and fluffy

2.Add in Egg Yolks and mix well

3.Slowly add in the flour until it from a dough (it should not stick to your hands)

 

Other Ingredients

Pineapple Filling (not too sweet)

Egg Wash (mix all together)

2 Egg Yolks

¼ tsp condensed milk

½ tsp vegetable oil

PineappleTart Steps

 

 

 

 

 

 

1.Divide pastry and roll into small balls (aprox 1og per ball)

2.Flatten between palms

3.Roll a ball of pineapple filling and put on top of the pastry

4.Wrap the pastry over the pineapple

5.Roll into a ball

6.Using a knife, make # patterns on the pastry

7.Brush with egg wash

8.Bake in the oven at 165degC for 20mins

9.Leave it to cool, Enjoy!

 

Verdict of my first attempt:

It tasted great! The bottom part was a little over done, so maybe the next round I’ll adjust my oven settings and use top heat.

The pastry really does crumble and melt in your mouth. The texture, the taste of the sweet pastry together with the slightly sour pineapple really goes great together.

Its easy to make, so go and try it!

Hope You’ll enjoy this Pineapple Tart Recipe!

love, Karen