Pineapple Tarts

Chara Teh Recipe

By Chara Teh inspiredbaking

The Lunar New Year is probably my favourite festive season of the year. The whole extended family comes together...and then there are all the preparations that need to be made. There's the cleaning, repainting (which we usually leave to the guys in my family), then there's the baking of treats that we serve during the open house on the second and third days of the celebration, when we invite friends and their families. What is fellowship without food?

This is a recipe my aunt and I worked on and altered. Pineapple tarts are my favourite beside my dad's peanut cookies (that's another story).


Recipe Rating:
 1 Rating
Serves:
Makes 180-200 tartlets.
Cooking Method:
Bake

Ingredients

PINEAPPLE JAM
3
sweet, medium-sized pineapples
300 g
sugar
8
cloves
1
large cinnamon stick
PASTRY
900 g
flour
4
egg yolks*
1
egg
600 g
unsalted butter, cold and cubed
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6 Tbsp
sugar
3/4 tsp
salt
1-2 Tbsp
cold water
*for a firmer pastry, replace yolks with 2 eggs (total 3 eggs), or for a more tender pastry, use 6 egg yolks.
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Directions Step-By-Step

1
For the jam:
Blend or process pineapple. Drain excess juice by placing blended fruit onto a strainer. Do not drain completely.
2
Cook the pineapple, sugar, cloves and cinnamon over slow fire, stirring from time to time to prevent sticking and burning. Cook until mixture thickens and become slightly glossy. Remove from heat and set aside to cool. Once cool, start rolling into little balls.
3
For the pastry:
Use pastry cutter, food processor or rubbing in method to combine cold, cubed butter, flour, sugar and salt. Add in egg and then cold water. When dough forms, turn out onto flat surface and pat together to form a dough ball (I usually divide into 4 and wrap individually), then wrap with plastic wrap or put in ziplock bag to chill for 15 minutes.
4
Preheat oven to 180C (355F). Prepare baking sheets.
5
Lightly flour a flat surface and roll pastry out. Don't use too much flour as this can toughen the pastry. You may cut shapes using cookie cutters or press into little tartlet moulds. Make a little indent on the pastry (if you're cutting shapes) and then place one ball of the pineapple jam in the centre.
6
Place on baking sheets and glaze with egg yolk mixed with milk (optional), then bake for 15 to 20 minutes. The pastry will have a nice golden brown hue.
7
Remove from oven and transfer to wire racks to cool.

*I usually work with quarters of the portion at a time as it is humid here and I find smaller portions easier to handle and I like these fresh. Dough can be frozen and jam can be refrigerated. When thawing, dough, never unwrap to thaw as condensation will form on the dough. Only unwrap when dough is soft enough to use.
*These have never lasted more than a few days but if making for home then I suggest dividing the jam recipe by three and so on. They are best when fresh. We make new batches every morning when we have an open house.

About this Recipe

Course/Dish: Other Snacks
Main Ingredient: Fruit
Regional Style: Asian
  • Comments

  • 1-2 of 2
  • user
    Helen McBride maxnme1 - Oct 7, 2012
    Thanks for sharing this recipe and the story with your recipe. I enjoyed your story and can't wait to try this recipe and your others!
  • user
    Chara Teh inspiredbaking - Oct 8, 2012
    Do try it, Helen, and beware! They are addictive! When I do have the time, these come out of the 'Chinese New Year treats' category and they are instead, all time favourites! There's nothing like a good pineapple tart! Or two...maybe three...more like a whole box of them. Ah well.