Friday, January 18, 2008

Pineapple Tarts

The must have for CNY! Some like the melt-in-your-mouth version while others like them with a crunch. Me? I love the crunch version better. I got the recipe from a food magazine some time ago and sort of change it a bit. Here's the recipe :

For the pineapple jam :

1 pineapple - grated & drain excess juice
Abt 8 tbsp castor sugar ( Or more if you want it sweeter)
a few cloves

-Bring the grated pineapple to a boil.
-Add sugar and cloves
-Keep stirring till juice dries up and changes color and turn into sticky jam texture.
-Let it cool completely before storing in the fridge if not used the same day

For the pastry :

200g self raising flour
200g plain flour
200g butter
3 egg yolks
1 whole egg
1 tsp vanilla essence

To glaze : 1 egg yolk (lightly beaten)

-Sift flour. Rub in butter till it resembles breadcrumb.
-Add essence into lightly beaten eggs. Then, incorporate eggs into flour.
-Squeeze the dough till it is all combined. Do not knead the dough.
-Cover and keep in the fridge for about 15-20mins.
-Roll out dough & cut desired shape with a jam tart mould.(sold in major stores and baking shops)
-Brush the sides with egg wash. Roll jam into small balls and place on top of the pastry.
- Send them into pre-heated oven of 180 celcius degree and bake for abt 20mins.
- Let it cool completely and store them in airtight container.


Anonymous said...

Hi Smiley Baker

I don't buy self raising flour, hence, what is the amount of raising agents to add into the plain flour which I would use in place of the self raising flour to prepare the pineapple tart pastry?

Thank you
Priscilla Poh

Smiley Baker said...

Hi Priscilla,
I am not expert but I read that you can add 1.5 tsp baking powder and 0.5 tsp of salt to 1 cup of plain flour to make your own Self Raising Flour. Hope this helps.


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