This year I tried two different recipes for pineapple tarts. It's the first time i attempt to make pineapple tarts in the traditional flower shape way. I bought a roller and a mould from phoon huat for this purpose. The first recipe was from Little Teochew's website.
The tarts after glazing, before entering the oven. ;)
The completed tarts!
The second recipe is from my friend Pei xian. For those who loves butter and wants a crumbly, melts in the mouth kind of pineapple tart, this is the recipe to try.
Ingredients:
700g plain flour
500g butter
100g sugar
100g milk powder
3 egg yolks (beaten)
1 egg for glazing
Pre-rolled pineapple balls (I always use the ready made pineapple filling from redman, its slightly on the sweet side but I'll okay with it being sweet. haha.)
Steps:
1. Sift the flour
2. Using fingertips swiftly but gently rub the butter into the flour until it looks like fine bread crumbs. You may also use fork (as per the instructions in the 1st recipe) It basically requires you to scrape / flake the butter with your forks. You essentially want to coat the butter crumbs in flour. Using forks prevents the cold butter from melting since there is no contact with heat. 3. Add the beaten 3 egg yolks into the butter-flour mixture and gently coax all the crumbs to form one large dough ball.
4. Grab a little dough and wrap a pre-rolled pineapple ball with it. Continue to form enough tarts for your baking tray.
5. Bake at 160 degrees celsius for 15 minutes and glaze the pineapple tarts with the beaten egg and bake for another 5 minutes.
