We spent our Sunday making pineapple tarts. Since we do not have the traditional pineapple tart shape mould, we just used the Pooh and Tigger cookie cutter.
Cute huh. But the shape is alittle difficult to handle with the dough. Alittle ugly, but still cute and tasty.
And since the first batch was such a success and we had so much pineapple paste left, we made batch 2, but in the pillow form. They taste just as nice.
Gosh. Pineapple tarts overdose now. Lol. We made about 95 tarts in total. Woah.
| Prep time 60 mins |
Cook time 15 mins |
Total time 75 mins |
Serves ~45 tarts |
Ingredients
- 125 g butter
- 420 g pineapple tart jam
- 200 g plain or all-purpose flour
- 20 g corn flour
- 1/4 tsp fine salt
- 1 large egg yolk
- 1/2 to 1 tbsp cold water
- 40 g icing sugar
- Egg wash (1 egg yolk and 1 tbsp water)
- Sift and mix flour, corn flour and salt to a large mixing bowl.
- Rub cold butter into the flour with fingertips.
- Add egg yolk, cold water and sugar. Gently knead to a soft dough (do not over knead).
- Divide dough to 4 small portions. Wrap each portion in cling film, and chill in the fridge for 30 minutes to firm it up.
- Meanwhile, weigh and shape the pineapple jam to 6 gram balls.
- After 30 minutes of chilling, take out one portion of dough, at a time, from the fridge.
- Dust work surface and rolling pin with flour. Roll the dough to 7 mm thickness.
- Dust the mould with flour before cutting out the tart shells. Brush tart shells with egg wash.
- Space tart shell 1 cm apart on baking tray lined with parchment paper.
- Bake the tart shells at 180°C (356°F) middle rack for 10 minutes.
- After baking, place a ball of pineapple jam on the cavity of each tart shell.
- Return tart shells back to oven to continue baking for 5 minutes until golden.
- When the pineapple tarts are cooled, store them in an air-tight container.
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