Update: I posted the aluminium presser picture in the Kuih Lapis post. Nothing big really!

So this is the continuation of the CNY post from… 2 weeks ago? Pineapple tarts with rather sour store bought pineapple jam. I’ve made open faced crispy pineapple tarts before (and eaten tons while visiting people) but the covered ones made with a soft crumbly pastry is best.

Pineapple Tarts 01

I made two batches using two different recipes, one from a newspaper cut-out from the Straits Times (Singapore) and the other from a post by Fresh from the Oven. The newspaper cut version in my opinion was too soft, and they kept crumbling and sticking to my fingers each time I needed to transfer them to containers.

Pineapple Tarts 02

Fresh from the Oven’s recipe was much better, and sweet enough to counter the sourness of the pineapple jam. Compared to the newspaper version, this one is just firm enough to hold without crumbling and easily melted in my mouth.

Pineapple Tarts 04

Anyway, I had a lovely CNY celebrated with my family and friends catching up and just joking around! Eating enough loveletters and bak kwa for a year! And the yearly stash of ang bao, kekeke~

Pineapple Tarts 03

~Delightful crumbly things, just make sure the filling is not sour~

Pineapple Tarts
Here’s the recipe adapted from Fresh from the Oven

  • 200g unsalted butter, at room temperature
  • 375g plain flour
  • 1/4 teaspoon salt
  • 50g icing sugar
  • 2 tablespoons cornflour
  • 2 egg yolks
  • 1 egg yolk, for egg wash
  • pineapple jam, make your own or buy it in Asian grocery stores
  1. In a medium bowl, sieve the plain flour, cornflour, salt and icing sugar.In another bowl, beat the butter with a mixer until fluffy and light in colour.Add in both egg yolks and beat until well combined.
  2. Tip in the flours/sugar and mix well. Chill the dough in the fridge for about 20 mins. Meanwhile, preheat the oven to 180ºC.
  3. Roll the pineapple jam into small round balls. Take a bit of the dough, and flatten it into a disc shape. Cover the filling with the dough completely and place them on a lined baking tray. Decorate if desired (using cloves or a special tool for pinching shapes onto it).
  4. Brush the tops of the tarts with the egg wash and bake the pineapple tarts for 10 – 15 mins or till slightly browned.

Hope everyone enjoyed their CNY celebrations with family and friends! Now lets look forward to the New Year! =D

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