Pineapple Tarts : Rolled and Open Faced

Pineapple Tarts : Rolled and Open Faced

One of the top must haves for Chinese New Year. This year, I decided to try store bought ready made pineapple paste. It sort of cut down the preparation time and saves time without having to stand . However, just as tedious as the dough needs extra efffort to pipe and roll. Very delicate affair.

This is the recipe I used. I really have forgotten where I got it from. It is in my little notebook. So, if I have not credited the source, I truly am sorry.

For the dough :

Store bought ready made pineapple paste from Phoon Huat, rolled into small balls in oval shape.

- Preheat oven to 180 degrees celcius. Grease and line baking trays

- Beat butter till soft, add sugar and cream till light and fluffy.

- Beat in egg yolks, one at a time

- Add in essence & salt. Beat till combined.

- Fold in sifted flour ingredients (top flour, corn flour) and mixed into a dough.

- Let the dough rest in the fridge for about 30mins, wrapped in cling film.

- Put small amount of dough into a nastar mould and press out in long strip. Place rolled pineapple jam on one end and roll to enclose. Cut off excess. Repeat till dough is used up.

- Brush rolls with egg glaze.

- Bake 15-20mins till golden brown.

- Cool on wire rack to cool completely before storing.

These rolls can be very addictive, Eat one and you will want more.

Here is another version of the pineapple tarts which I have made specially for my son. He loves the open face tarts and shy away from the rolled version. Since Valentine's Day falls on the 5th day of CNY, I made heart shaped tarts instead for a change. Hearty and lovely.

The recipe for the dough is : ( adapted from anncoo journal)

200g top flour

30g icing sugar

1 egg yolk, lightly beated with 1 tbsp ice water & 1/2tsp vanilla essence)

130g cold butter

1/2 tsp salt

Method :

-Mix sifted flour with icing sugar and salt, rub in butter till they look like breadcrumbs.

- Mix on egg mixture to form a dough.

- Wrap with cling wrap and rest dough for about 30mins.

- Roll out thinly and use tart mould to cut out the shape before placing jam on top.

- Brush with egg wash and bake in preheated oven of 180 degrees celcius for about 20mins.

- Cool completely before storing.

It has been a baking frenzy week and I am glad to be able to carry on the tradition to bake goodies like these. Here's wishing everyone a Happy and Prosperous Snake Year!

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.