Good evening, dear friends 😀
Here is the recipe for the pineapples tarts that I had made yesterday, and I hope you will like it. It took me 3 hours to make 70 tarts but it was well worth the effort as they taste so good! Shops are selling them at US$6 for approximately 15 pieces.
– to be cooked at least a day before and kept refrigerated until use
3 fresh medium ripe pineapples, or 3 to 4 cans of pieneapple chunks
½ cup white sugar (less sugar if you are using canned pineapples)
½ cup brown sugar (or enough to suit your taste buds)
Juice of 1 lemon
1 stick of cinnamon
In a wok or non-stick pan, cook all the ingredients over a medium fire until the liquids are all dried up, leaving the pineapple filling thick and sticky. (
This is important as I had made a mistake the first time I made Pineapple Tarts and the filling wasn’t dry enough and my tarts went mouldy in just a few days!)
Cool before refrigerating.
570 gm or 20 oz flour
½ tbsp baking powder
230 gm or 8 oz butter
115 gm or 4 oz margarine
Method – blend the above ingredients until they resemble breadcrumbs.
In a small bowl, beat lightly the following ingredients –
1 egg plus 1 yolk
2 tbsp sugar
1 tsp vanilla
½ tsp salt
8 tbsp water
===> into the flour mixture, add the egg mixture and knead until the dough is even. Refrigerate for at least an hour before making into tarts.
Because the weather here is so hot, it is advisable to take out small batches of the pastry dough from the refrigerator to work it, or else, you will have a dough that is too soft and oily to work with.
Here is a picture of my pineapple tart moulds (one made of plastic and the other is stainless steel) and a bronze “crimper” – they were given to me by my late mother-in-law and I believe they are more than 20 years’ old. I would put some dough into the mould, flatten the dough, and squeeze it out by pressing the “knob” at the other end.
Then, I’ll put a teaspoon of pineapple filling into the centre of the dough, before crimping the edges.
Baking Instructions –
Just bake in a preheated oven at 160 to 180 degrees Celcius for between 10 to 15 minutes … you just check that your tarts are baked to a light golden colour and I usually check my tarts very often just to be sure they are cooked nicely. Different ovens have different baking times
Have fun making your tarts! GONG XI FA CAI! 😀
P.S. Oops, sorry the font went crazy on me again and I couldn’ t amend it.