This post is updated on 9th January 2014 with the inclusion of a VEGETARIAN RECIPE. This recipe is egg less, milk less and butter less. Please scroll down towards the end of the post for vegetarian recipe. Both recipes share the same steps of illustration.
Second updates on 20 July 2014 : New Picture Taking
I told myself, I must set aside my time to write this post. I have lost my recipe twice. Once, accidentally thrown away by my wife as she thought it is my kids recycle paper and in another incident, I have typed down in a notepad in my old computer but I just can’t locate it when I switched to my new computer. So this time, I told myself that I must publish in my blog so that I have multiple copies and if I lost it, maybe I can still get a copy from my readers ! Ha-ha
PINEAPPLE TARTS DEFINED
As usual, I will give some standard definition of the food that I am going to post so as to give readers a better understanding on what they are going to prepare! As per Wikipedia:
“Pineapple tarts refer to small, bite-size pastries filled with or topped with pineapple jam found in different parts of Asia. In South East Asia exists one form of Pineapple tart. The pastry consists of a large proportion of butter and egg yolk, besides using corn starch, giving it a rich, buttery, tender and melt-in-the-mouth texture. The pineapple jam is usually made by slowly reducing and caramelizing grated fresh pineapple that has been mixed with sugar and spices – usually cinnamon, star anise and cloves. Typical shapes include a flat, open tart topped with pineapple jam under a lattice of pastry, rolls filled with jam that are open at the ends and jam-filled spheres. Considered a “festive cookie”, pineapple tarts are usually consumed during Hari Raya, Chinese New Year and Deepavali periods in Singapore and Malaysia.[However, they are sold all year round by commercial bakeries and by souvenir stores serving tourists.” Source: (http://en.wikipedia.org/wiki/Pineapple_tart)
MAJOR TYPES OF PINEAPPLE TARTS
There are many types of pineapple tarts and the basic types are:
1) The golf ball types or enclosed version. It is also called melt in the mouth types of pineapple tarts. This shall be the recipe that I will share with readers today.
2) The opened version whereby the pineapple jams sits on a flower like pastry.
Source : http://happyhomebaking.blogspot.sg
3) The half enclosed type or Nastar version whereby part of the jams were wrapped with two ends opened.It is also called pineapple rolls
PREPARATION OF PINEAPPLE TARTS
Preparation of pineapple tarts will involve the following two main parts:
Preparation of pineapple jam – I will not cover this part in this post. I have made my pineapple jam before but as I did not capture the images here, therefore, I will not share with readers here. Instead, if you are interested to make your own pineapple jam, you can visit this blogger’s video http://.bigheadmagicmad.com on how he makes the pineapple jam. For this illustration, I have opted to use the ready-made jam sold over the counter which can be easily bought in most supermarkets or cake specialty stores in Singapore and Malaysia.
Shaping of Jams;
Preparation of Doughs;
Wrapping of Jams; and
Baking the Pastry
The steps that I am going to detail here are rather unconventional and “unusual”. This is a method that I have used and found to be the easiest and fruitful method. If you follow this recipe and preparation illustration strictly, you will get a melt in the mouth buttery pastry. Unlike other posts, I am rather insistent on the method and ingredients used to achieve that quality of tarts made. It is via many trial and error that I have come out with this recipe. There are no corn flours or cream cheeses as in other recipes. The pastry is just using extremely simple ingredients low gluten wheat flours or normal wheat flours, butter, sugar and egg. The recipe uses creaming method as opposed to the rubbing method but provide equally light pastry that melts in your mouth.
WHAT IS REQUIRED
1 kg of pineapple jam.
500g of plain flour
350g of salted butter (softened at room temperature)
50g of icing sugar
4 egg yolks (note that in the picture there are some egg whites which is not supposed to be there)
4 tablespoons of icy cold water. You can have 3 tablespoons of water from the fridge and one ice cubes.
Pinches of salt
2 egg yolks (for egg washing)
Pineapple Jams – Personally, I prefer the pineapple jam that are made with the pulps included. It will be slightly sour and fibrous. There are some category labelled as “premium quantity” (which is made purely from the flesh) but in my humble opinion, the jams will are too sweet and too soft for this golf shape pineapple tarts.
Salted Butter – I am rather insistent that it must be pure butter. No vegetable oil and mixture of vegetable oil and animal fats. Put aside the health issues, the fats selected must have high fat content!
Icy cold water – It is very important to have ice-cold water to incorporate air into the dough. When it is ice-cold, butter will not melt that soon and therefore, it is less likely to have a sticky dough.
Icing sugar – It must be icing sugar as the sugar must be extremely fine so that you don’t have any sugars that are not dissolved in the pastry due to the special handling of this dough.
SHAPING OF JAMS
Cut over the jam package. Use your best estimation to divide the jam equally. I am making about 1oo jam balls for 1 kg of pineapple jams. About 10 g per balls.
When shaping the balls, you may find it extremely sticky. Pat your hands with some clean water. the balls that you made will become very smooth. If you have excessive water in your hands, your balls will become very slippery and it will drop.
Get ready a plastic container, arranged it nicely layer by layer. In between the layer, add a piece of plastic sheet to separate the balls. This step is also deemed to be a must if you are following my methods later.
Once you have shaped all the jams, stored in the freezer for 3-4 hours. Don’t worry if your jam looks like an iron ball, that is ideal if you can constantly keep it in that way. Well this is a rather controversial step.
This step is preferably done the day before. Even not, should be at least 3-4 hours before. Unless you are an expert, you can wrap with immediately shaped balls, otherwise, 3-4 hours preparation, in my humble opinion is a must. You will know the reasons why very soon.
PREPARING THE DOUGHS…..
Sift your flours, if possible two times in a container. Set aside for later use.
In a mixing bowl, placed your butter and sugar. Beat until creamy.
Add in the egg yolks one by one, reduce your speed to slow and beat until the yolk were well mixed
Take out the mixing bowl and fold in the flours using a big metal spoon as lightly as possible.
Alternate with icy cold water until all the flours and water have been added and well mixed.
Scope into a plastic container and put inside the refrigerator and let it cool for at least 1/2 to 1 hour.
The harder it is, the easier for you to wrap. If you know how to handle this type of soft dough, you can wrap directly. However, for my wrapping method to be shared below, it is advisable for you to cool your dough until the butter start to solidify a bit.
If you are making a big batch of pineapple tarts, to save your electricity and effort, you can make the dough all at once at keeping it in the fridge. It can keep for a long period of time (at least more than a week) provided you only take the portion that you want for that session and keep all the rest in the fridge until you need it for the next session.
WRAPPING THE DOUGHS AND ….
Here is the fun and controversial part.
I will show you the traditional way of wrapping and then show you my own way of wrapping to increase your productivities.
My unique way of wrapping was discovered by me during one of the nights just before Chinese New Year when I have to rush out the orders for my customers. The time is already very late, almost 11:00 pm. Nobody is helping me as my wife and my kids have to sleep early as they have to attend the school next day. I have to make at least 2 kg jam equivalent of pineapple tarts (about 240 pineapple tarts). I am tired as nobody was helping me, I suddenly felt the urge to discontinue the making of the tarts. I threw all the balls into the dough, walked to the balcony and take a rest. After 15 minutes when I cooled down, I tried to salvage the situation and that I discovered this method was the best method so far. Subsequent testing confirmed that this was the easiest and with the thinnest dough. However, there are a few requisites that you must follow strictly as what I have described above and subsequently.
Shape your dough into 10 grams each.
Flattened the dough, take a jam ball and put on top of it. Wrap it and shaped into a round ball.
You can use this method but since the objective is to have a mouthful pineapple tart. The pastry must be light and melt in your mouth. The flattening of dough may result in over handling of dough that yields harder crust eventually.
Pre-heat your oven to 180 degree Celsius.
Take out your dough, and use a spoon to slightly loosen the dough.
Take the jam balls from the freezer and throw, say, the first layers of the hard jam balls into the dough container. Put the rest back to the freezer.
Put some dough on top of the balls and rolled the balls on top of the hard dough.
Shape the dough following the shape of the round hard jam balls and put in the baking trays.
This is a very important step, the harder the balls, the better it is for you to shape. The cold temperature of the balls will help to make the butter in the dough in solid form and resulting in light pastry crust.
As long as the dough covers the balls, you can start shaping it. Hard balls made your shaping very easy and give your final pineapple tarts an identical shape.
You need to time to make the tarts and at the same time, your balls will start to defrost. Therefore it is a must that you put it back into the freezer for it to get hard again. Rubbing the balls against the dough is very fast and quickly enclosed your jam balls.
First egg wash before you send the tarts into the oven. For egg wash, hand beaten 2 egg yolks and add 2 big tablespoons of water and 2 drops of oil. Sift and put in a container. Use a brush to lightly brush the tarts.
Put the tarts into the oven and bake for 20 minutes.
15 minutes after baking, take out the tray and have the second egg wash. By now, your tarts will start to take shape and firmer, so you can apply the egg wash more liberally. But care still have to be taken because it is “melt in your mouth”, when it is hot, it is still very “fragile”. so handle with care!!
After 5 minutes, take out the tarts and your mission is completed.
Pineapple tarts prepared on January 2014
This is a rather controversial way of making the tarts. However, the tarts that you made will really melt in your mouth.
It is unusual for me to say that you have to follow my exact steps but for this pastry, you have to follow very closely. Even 1 tablespoon less icy water may make your final products very floury.
The order of procedures have to be adhered very closely. Too high the temperature will make your dough sticky and finally your products become very hard. In addition, it will be rather difficult to handle if both the jam and the dough become sticky.
The selection of the ingredients are very important. I personally prefer animal fats with high fat content with no compromise. In addition, the jam preferably will include some pulp as it will not be too sweet and too sticky.
Practice made perfect! It is not tough but you must have that feeling of touch so if you fail your first attempt, you should not be deter to try the second time.
Hope you like the post and have a nice day. Cheers
UPDATED ON 9 JANUARY 2014 WITH INCLUSION OF VEGETARIAN PINEAPPLE TARTS
Every year I have to prepare two types of pineapple tarts: normal pineapple tarts and vegetarian pineapple tarts. Vegetarian pineapple tarts means that there are NO EGGS, NO BUTTER AND NO MILK. Therefore, it is acceptable for vegetarian by religion – particularly Buddhism.
Eggs have the ability to provide fragrance and binding effect of the tarts. These are substitute by corn flour. For egg wash purposes, honey is used instead of egg yolks. Of course the results will be less shinny like those egg washed by egg yolks. As for butter, it is substituted with margarine or other vegetable fats. In this recipe, it was 50% of margarine and 50% of olive oil bread spread. The end products will have some fragrance of olive oil. No detail illustration will be provided except the recipe. It is nice and slightly crispier than traditional pineapple tarts minus the butter aroma. It is definitely acceptable to me when I am on a vegetarian diet.
VEGETARIAN PINEAPPLE TARTS RECIPES
- 1 kg of pineapple jam.（凤梨酱）
400g of plain flour (面粉）
200g of corn flour （玉米粉）
175g margarine (Planta) （植物油）
175g olive oil spread (can be substitute with margarine) （橄榄油-涂面包所用）
50 g of icing sugar (糖粉）
Pinches of salt (少许盐）
1 tablespoon of honey with 1.5 tablespoon of water/soya milk – mixed well （1汤匙蜂蜜+1.5 汤匙的水或豆奶）
It is hoped that with this recipe, more people will be able to enjoy the South East Asian famous pineapple tarts. If you are on a gluten free diet, you can try to substitute the plain flour with gluten free flour
You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP to see more recipes. Currently there are about 11,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers
- Classic Zucchini Slices (夏南瓜切片小吃）
- Old Timer Delights: Soft Coconut Sweets or Candy (古早味椰子软糖）
- Teochew aka Chaozhou Sweet And Savoury Dumplings (潮汕双拼肉粽）
- Macadamia Pitted Dates (夏果椰枣）
- Vegetarian Nonya Rice Dumpling (娘惹素粽）
- Fried Dace With Fermented Black Beans (豆豉鲮鱼）
- Classic Baked Sweet Potatoes (烤地瓜）
- Cheesy Pumpkin Soup (芝士金瓜浓汤）
- Sambal Haebeehiam Glutinous Rice Dumpling aka Chilli Dried Shrimp Floss Dumpling (辣虾米鬆粽子）
- Cheesy Portobello Mushrooms With Bacons (奶酪培根烤波托贝罗蘑菇）
- Red Yeast Rice Residue Chicken aka Hong Zao Ji (酒香红糟鸡）
- Cheesy Baked Prawns (奶酪烤虾）
- Baked Chicken In Garlic Cheddar Sauces (蒜香芝士酱烤鸡）
- Chinese Gozabi Dessert: Flour Tea aka Mee Teh (古早味面茶）
- Fermented Black Soya Bean Minced Meat (豆豉炒肉末）
- Homemade Sour Mustard or Sour Vegetable (家居自制酸菜）
- Red Bean Alkaline Dumplings (红豆碱水粽）
- Vietnamese Baguette aka Bánh mì (越南法國麵包)
- Matcha Red Bean Steamed Cake (绿茶红豆蒸鸡蛋糕）
- Parmigiana Eggplant or Eggplant Lasagne: Parmigiana di Melanzane (焗烤千层茄子)
- July 2017 (1)
- June 2017 (1)
- May 2017 (8)
- April 2017 (9)
- March 2017 (16)
- February 2017 (18)
- January 2017 (13)
- December 2016 (13)
- November 2016 (24)
- October 2016 (19)
- September 2016 (19)
- August 2016 (22)
- July 2016 (27)
- June 2016 (14)
- May 2016 (25)
- April 2016 (23)
- March 2016 (27)
- February 2016 (24)
- January 2016 (20)
- December 2015 (18)
- November 2015 (18)
- October 2015 (23)
- September 2015 (20)
- August 2015 (17)
- July 2015 (19)
- June 2015 (16)
- May 2015 (18)
- April 2015 (23)
- March 2015 (26)
- February 2015 (12)
- January 2015 (14)
- December 2014 (23)
- November 2014 (24)
- October 2014 (26)
- September 2014 (27)
- August 2014 (27)
- July 2014 (28)
- June 2014 (24)
- May 2014 (20)
- April 2014 (21)
- March 2014 (23)
- February 2014 (20)
- January 2014 (19)
- December 2013 (24)
- November 2013 (25)
- October 2013 (27)
- September 2013 (16)
- August 2013 (37)
- July 2013 (36)
- June 2013 (25)
- May 2013 (88)
- April 2013 (30)
- March 2013 (1)
- 3,767,303 hits