In just a few weeks it is time to have fun chinese language new yr and this implies getting pineapple tarts baked nicely prematurely, since there’s method an excessive amount of cooking to be accomplished main as much as the day itself. In Singapore these are consumed within the weeks main as much as the brand new yr and as youngsters they needed to be hidden from us to make sure that there have been some left for visiting friends throughout CNY itself! I’ve continued baking these tarts ever since I left, and my youngsters and household right here have grown to love them.
That is basically a shortcrust pastry with a caramelized pineapple jam filling. It is meant to be flaky, tender and really melty. I just like the filling mildly candy with pronounced bitter notes. The fiiling needs to be made the day earlier than and left to chill and dry utterly. These pastries style higher no less than a day after they’re baked, and hold nicely for as much as two weeks (I at all times mail a portion to my dad and mom in Singapore).
To make a tray of about 35:
Filling
Grate 1 pineapple. Squeeze out as a lot pineapple juice as you may (use/drink this, it is scrumptious), and cook dinner the remaining grated pineapple with 2 tablespoons of sugar in a pot over low warmth. Keep watch over it and stir often. After half-hour, the combination will begin to brown and change into fairly sticky. Style and add some sugar if it is not candy sufficient. Sprinkle some cinnamon and cook dinner till utterly dry. Depart to chill and retailer within the fridge in a single day.
Pastry
210g pastry flour, 40g corn flour, 150g salted butter, 2 egg yolks, 20g icing sugar Â
Combine the flours and icing sugar collectively. Crumble the butter in. Add the yolks to type a dough ball. Flatten right into a disk and refrigerate in a single day.
To bake
Make pastry balls of 15g and pineapple filling of 8g. Flatten the pastry balls and encase the pineapple filling within the center. Seal the case with out stretching, ensuring that there aren’t any gaps if not the filling will leak when baking. Form right into a rectangle and make ornamental patterns if desired (it is the spotlight of the method for me). Brush with egg wash.
Bake at 175 levels for about 20 minutes till golden.
