Hello everyone, happy 2012! In another 6 days’ time, we will be celebrating our Lunar New Year. Happy Lunar New Year to the Chinese friends and readers. Wishing everyone a Prosperous Dragon Year. This is a ‘festive cookie’. Nearly all Chinese household will have pineapple tarts at home as pineapple in dialect means ‘wealth coming’.
I have been contemplating to make own pineapple fillings, but in the end I couldn’t resist of buying ready-made ones due to convenience and time constraints. I made two different pastries and both turned out equally excellent. Both have the melt-in-your-mouth textures which I like. I would say the pastry for open style was buttery while the closed style was creamy. The only downside with the closed style was the pastry was a little flaky. So, it was quite a challenge to stack them without messing up.
Source : Click here for original recipe from The Little Teochew. Recipe below has been doubled and with slight modifications.
Buttery Melt-In-Your Mouth Pineapple Tart ( open style )
800g plain flour
100g corn flour
1/2 tsp salt ( omit if using salted butter )
12 tbsp icing sugar
560g cold, unsalted butter ( do not allow it to soften, cut into cubes )
6 egg yolks, beaten
6 tbsp cold water
1 tsp cognac or pure vanilla extract ( I tried cognac but I think pure vanilla extract is good enough )
1-1/2 packets of pineapple tart ( roll into balls of 10g each )
For glaze : mix 2 egg yolks + 2tbsp water + pinch of salt + orange colour powder ( I omitted colour powder )
1. In a large bowl, sift plain flour, corn flour, icing sugar and salt. Add in butter cubes. Do not further process. Chill the bowl of mixture, covered in the fridge for 30 mins or you can prepare this the night before.
2. With spatula, cut the butter into the flour until it looks like fine bread crumbs. (Do not let the butter melts, always coat the butter with flour and cut into fine pieces)
3. Beat together egg yolks, cold water and cognac or vanilla extract. Add it into the butter-flour mixture. Do NOT knead. Use spatula to gently press all the crumbs into one large dough ball. If need to, use your finger tips to gently bring them to form a dough ball. Do not over-do it, stop when the crumbs come together. Chill in the fridge for about 10 mins, covered.
4. Roll out to desired thickness ( around 8mm thick ). Shape using pineapple tart cutter. Arrange on baking tray lined with baking sheet. Glaze the entire top surface. ( Since this a big portion, it would be good to use a portion of the dough at a time. Keep the rest covered in the fridge to prevent oil ooze out )
5. Place the pre-rolled pineapple paste balls onto the center of each tart shell.
6. Bake at preheated oven at 160 degrees celsius for 20 minutes.
Here you go, another pineapple tart recipe that uses ghee instead of butter.
Super Melty Pineapple Tart (close style). I made 1.6 times of the recipe in order to use up the whole can of 400g QBB. Click here for a smaller portion.
Super Melty Pineapple Tart
about 1 packet of pineapple paste
60g icing sugar
3 egg yolks
3/4 tsp vanilla extract
1/2 tsp salt
560g top flour ( I use plain flour )
80g corn flour
1 egg yolk – for glazing
¼ tsp salt – for glazing
1 tsp water – for glazing
1. Using a hand whisk, cream QBB and sugar until light. Whisk in egg yolks 1 at a time until well combined. Add essence and salt and whisk until fluffy.
2. Sift top flour and corn flour together and fold into the QBB mixture to form a soft dough.
3. Divide dough using a tsp and roll into balls.
4. Flatten a piece of dough and place a piece of the roll pineapple paste in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into roll.
5. Place rolls on baking tray lined with parchment paper or paper casing.
6. In a small bowl, mix the egg yolk, salt and water together for the glaze.
7. Brush the glaze on the pineapple rolls with a brush.
8. Bake in preheated oven of 180C and bake for 20-25 mins or until the rolls are pale golden brown.
9. Cool on wired rack before storing in airtight container.