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Friday, December 25, 2009

Pineapple Tarts – From Scratch!

So, since my grandma passed away, there has been no one baking pineapple tarts. So i’ve decided that i should try.

It may seen to be a huge task, especially if you’re making a big batch. But i’ve only made a small batch to test and i have to say.. i’m very proud myself now.

I did take one shortcut. Instead of using fresh pineapples, i used canned pineapples in their own juice. The difference i’ve noticed is that the canned pineapples are sweeter. So you have to make the necessary changes.

Looks kinda okay eh?

Ingredients (This the original – i didn’t use all the dough)

350g Plain Flour, sifted
50g Corn Flour, sifted
30g Icing Sugar
250g Unsalted Butter, softened
1/4tsp Salt
2 Egg yolks
1/2tsp Vanilla Essence
1 egg – egg wash


Cream the sugar and butter together. Add the egg yolks and vanilla essence.

Add the sifted flours – i used a dough hook to combine.

Knead the dough by hand. *I bought a silicone baking mat which is very convenient and i love.

Taking a piece of dough, make it into a ball and then flatten it. Add a little pineapple jam and wrap it up and shape it into an oblong.

I didn’t have a lot of jam to go around, so each only had a little, but it quite ok. though more would have been better.

Place the shaped tarts onto a baking tray and sweep on egg wash.

Bake in the oven at 180 degrees for 20 minutes.


Now, for the pineapple jam.


approx. 500g Canned Pineapple chunks – crushed pineapple would be better.
<1/4 cup Sugar
a small slice of lemon


Drain the liquid from the pineapple.

Place the pineapple into a pot with the sugar.

Keep stirring to prevent it from burning.

When the sugar all melts, and gets incorporated, taste and see.

It should be kinda sweet. Add a few drops of lemon juice and taste.

Keep tasting and adding till you find a combination that you like.

It should be a good combination of sour and sweet.

For such a small portion, it doesn’t take very very long to cook.

When done, transfer to a bowl and either used after cooled or place in the fridge for later use.

and it’s done!


Yummy Yummy!

I’m going to improve and improve on the recipes and the next thing CNY related that i’m going to try is Ngoh Hiang!


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