I am always intrigued by the creative flair that all my makers and bakers possessed. As a fan of handmade and artisanal crafts, I will try to make it a point to practise what I pitch and create items from scratch. LOL, this is actually a throwback post where an archive was saved in the folder to ensure that I remember this recipe as this is the best that I’ve replicate thus far.
After googling through many versions of pineapple tarts, I settled down on Sonia’s recipe, the #meltinthemouth version!
The long process is hard earned and I had raves about it after a whole day of scalding myself, because I made the filling all by myself and the hardwork paid off~ Will be baking the next batch soon and I had wrote down the whole recipe. It’s super simple and nice based on the first attempt at it! 🙂
And sharing is caring. Along the way, I will share some insights as I bake.
PINEAPPLE TARTS (MELT-IN-THE-MOUTH-VERSION) 凤梨酥
Homemade Pineapple Fillings:
2 x Near-to-Ripe Pineapple
250gm of Sugar (300gm if you like it sweeter)
See *** Notes below for other options.
I bought my pineapple from NTUC and this is the first time in my life that I had to hand pick a pineapple on own and being a noob, I googled on spot at NTUC on how to pick a good pineapple and finally got a near to ripe pineapple via this link. LMAO. Because NTUC don’t have Morris Pineapple for sale, I bought the whatever is available. If you have Morris Pineapple as an option. Just grab it! The taste will turn out sweeter and smoother.
- Cut away the leaves. Skinned and sliced the pineapple. Retain the middle fibre because this is the essence of the whole paste.
- Put the pineapple into the food processor/ blender. DO NOT ADD IN WATER.
- Blend the sliced pineapple. Please do not blend until it become pineapple juice. But of a texture that it retains its pulp.
- Heat up a frying pan/ wok. Pour the pineapple together with the juices in. Cooked over medium fire until majority of the juices got evaporated and dried out. Stir every now and then to avoid it getting burnt.
- Add in sugar and cook over low heat until it becomes a thick paste whereby when you scoop/stir the paste, it should drop like a more solidify state instate of a watery type.
- Scoop and put it aside to cool.
***Notes: You may add on to its fragrance by putting in 1 cinnamon stick and 3 clovers before you add in the sugar. But I just like to retain the pineapple fragrance thus would strongly abide by sticking to 2 of the ingredients.
It took me near to 1 hour and half to complete the paste and throughout as I need to take care of the 3 girls, I did a “lazy-way” out, that’s to simmer the pineapple pulp over big fire and once it starts to boil, lower it down to low heat”. But I will check the thing out every 2 minutes, to stir and ensure that it does not get burnt.
Patience is the key to good food.
Now for the tarts~~~
2 egg yolks
510gm of plain flour/ all purpose flour.
350gm of butter
100gm of condensed milk
Ingredients for the Egg Wash:
1 egg yolk
1 tablespoon of milk (I use fresh milk)
- Preheated your oven at 200 degrees for 10 mins.
- Put in the butter and condensed milk. Beat and mix it well.
- Add in the egg yolk one at a time. Ensure it mix well. Beat until it combines.
- Add in the flour. Mix it well until you gets a soft but not a sticky dough.
- Roll the pineapple fillings into a ball shape (a size of the old 50 cents) coin.
- Roll the dough into a ball shape, slightly smaller of the pineapple fillings. (Normally, people will roll the dough bigger than the filling but my family preferred to have tarts that’s full of fillings so I switch the “dimensions”.)
- Flatten the dough and place the filling in the middle. Bring the edges together and press lightly to seal. Roll it in between the palm to shape it nicely into a ball.
- Use a butter knife to cut some lines on the top of the pineapple balls to make the pineapple pattern.
- Apply egg wash on the surface of the pineapple ball.
- Place the parchment paper on the baking tray. Apply the parchment paper with eggwash.
- Place the pineapple balls on the parchment paper and bake it in the preheated oven at 170 degrees for 23 mins or until it turned golden brown.
- Cool completely before storage.
Ok, apparently, I will try Morris Pineapple for the next round. 🙂 And all the items I got for the above baking session is NTUC. 🙂