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.

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