SINGAPOREAN PINEAPPLE TART
Singaporeans (and Malaysians) love to eat pineapple tarts, especially during Chinese New Year! Buying good pineapple tarts can cost up to $25 SGD dollars. Why not make some yourself with these simple ingredients?
Provided by ZaTaYaYummy
Categories Vegetarian Pescatarian Baked Goods Kid-Friendly Shellfish-Free Soy-Free Entertaining Fish-Free Peanut-Free Tree Nut-Free Tomato-Free Oven
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- In a bowl, add Unsalted Butter (250 gram) and Powdered Confectioners Sugar (50 gram). Cream together until light in color.
- Add Egg (2) and 1 Egg White. Mix well.
- Add sifted All-Purpose Flour (550 gram) and Salt (1 pinch). Using your fingertips, rub the flour and batter together into a dough.
- Continue to knead for another 30 to 60 seconds or until well-combined. Let the dough rest for at least 30 minutes.
- Roll out Pineapple Filling (520 gram) into balls, each weighing 4 grams.
- After 30 minutes, roll out the dough into balls, each weighing 7 grams.
- Preheat the oven to 350 degrees F (180 degrees C).
- Flatten the dough, put 1 pineapple filling into the centre.
- Wrap into a ball, and roll again to make sure there are no wrinkles and the filling is completely covered. You also want to make sure that the filling is not visible, or else it will crack.
- Lay parchment paper onto your baking tray. Arrange your tarts on the tray. Make sure to leave about 1 cm spacing in between. Mix the Egg (3) with Water (1 tablespoon) to make an egg wash. Brush the tops of the tarts with it.
- Put it in your preheated oven for 19-20 minutes.
- Apply egg wash again. Put them back in the oven for another 4-5 minutes.
- Cool them in the baking tray for 5-10 minutes, and then transfer the tarts into a container. Serve with whipped cream if you like. Enjoy!
Nutrition Facts : Calories 90 calories, Protein 1.4 g, Fat 3.5 g, Carbohydrate 12.8 g, Fiber 0.2 g, Sugar 6.2 g, Sodium 11.1 mg, SaturatedFat 2.1 g, TransFat 0.0 g, Cholesterol 22.6 mg, UnsaturatedFat 0.3 g
SINGAPORE STYLE PINEAPPLE TARTS
Make and share this Singapore Style Pineapple Tarts recipe from Food.com.
Provided by aletashaffer
Categories Tarts
Time 1h10m
Yield 30
Number Of Ingredients 15
Steps:
- Filling.
- To make the jam, grate the pineapple coarsely.
- Combine the grated pineapple with the rest of the ingredients in a heavy-based saucepan and cook over a moderate heat, stirring occasionally, until mixture is almost dry.
- Set aside to cool.
- Pastry dough.
- Put sifted flour, salt and sugar in a mixing bowl.
- Rub in butter until mixture resembles breadcrumbs.
- Beat in the egg yolk and add ice-cold water and essence.
- Mix well to form a dough.
- Place in a plastic bag and chill in the refrigerator for 30 minutes.
- Roll pastry out to 0.5 cm thickness on a lightly-floured tabletop and cut out rounds with a pie cutter.
- Fill each piece of cut-out pastry with pineapple jam filling.
- Pinch a small neat frill aroud the edging.
- Cut thin strips of pastry to form a lattice on top of each pie.
- Glaze the strips with beaten egg.
- Place tarts on a greased baking tray and bake in preheated oven at 180°C for 15 minutes.
- Reduce the temperature to 170°C and continue to bake for another 10 minutes or until golden.
- Turn tarts out to cool on a wire rack before storing in air-tight containers.
Nutrition Facts : Calories 311.6, Fat 13.1, SaturatedFat 7.9, Cholesterol 58.7, Sodium 324.9, Carbohydrate 46, Fiber 1.5, Sugar 20.9, Protein 3.8
PINEAPPLE TARTS
This recipe reminds me of the dainty bites served at many Chinese bakeries, particulary around New Years. I have not tried this one but am keeping it here for safekeeping. Should you try this before I do, comments on the preparation as well as results are welcome.
Provided by justcallmetoni
Categories Tarts
Time 2h30m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- For filling: Drain crushed pineapple in a colander, pressing to render as much of the juice as possible. Place pineapple in a large pot with granulated sugar and cinnamon sticks and stir over medium-low heat about 1 hour, until sugar begins crystallizing against the sides of the pan. Remove cinnamon sticks and let pineapple filling cool.
- For pastry: Using a mixer, beat together cream cheese, butter and confectioners' sugar at medium-high speed. Add 2 eggs, baking soda and vanilla and beat until incorporated. Reduce speed to low, add flour and salt until mixed well and dough begins to form ball. Refrigerate dough for 30 to 60 minutes before assembling tarts.
- Preheat oven to 350°F (180°C).
- Lightly spray 2 mini-muffin tins with cooking spray.
- Mix yolk and water together to make a wash.
- Press 1-inch ball round of dough into mini-muffin tin and fill with pineapple. Take remaining dough and roll thin, cutting narrow strips, less than 1/8 inch wide. Use strips to create a double lattice top over each tart. Brush with egg wash and bake 25 minutes.
Nutrition Facts : Calories 166.4, Fat 5.4, SaturatedFat 3.2, Cholesterol 38.3, Sodium 115.6, Carbohydrate 27.7, Fiber 0.8, Sugar 17, Protein 2.4
PINEAPPLE TARTS
Lovely tarts which are SO popular in this part of the world...Especially popular during festivals! Amount of tarts that you can make is just an estimate
Provided by tunasushi
Categories Dessert
Time 2h20m
Yield 50 tarts, 50 serving(s)
Number Of Ingredients 12
Steps:
- Pineapple Jam.
- Grate the pineapple and keep the juice.
- Cook pineapple and juice over medium heat until it is almost dry.
- Add sugar and stir continuously over low heat to prevent burning, until it caramelises and dries up.
- Cool the jam down and keep it in the fridge for one night to dry it sufficiently so that it can be rolled into balls for filling of the tarts.
- Pastry.
- Sift the dry ingredients into a large bowl. Set aside.
- Add in the butter and rub into the dry mixture until mealy crumbs are formed.
- Add vanilla essence and 3 tbsp of cold milk into the egg yolks and pour egg mixture into the crumbs.
- Knead quickly to combine the dough. The dough should be soft and slightly sticky.
- Divid the dough into 2 portions. Flatten each ball slightly and wrap it up using clingwrap. Make sure it is airtight to prevent dough from drying out and then chill for at least ½ hour before use.
- While dough is chilling, prepare your pineapple jam filling by making pineapple jam balls, each from a heaping teaspoonful.
- Lightly flour a clean working surface and roll dough out to about 0.5cm thick.
- Cut out the tart bottoms with a pineapple tart cutter or round cookie cutter and place onto a baking sheet prepped with parchment paper. Top them with your prepared balls of pineapple jam.
- You may also make lattices to decorate the top of the tarts using scrap pastry dough. Lightly brush the lattices using a pastry brush and the eggwash mixture.
- Alternatively, you may make pineapple balls: pinch a small portion of dough, about 25g / 1 oz, flatten manually and use it as a wrap around a pineapple jam ball.
- Place the tarts/balls on a flat baking dish and bake in a 180C oven for about 15-20 minutes, depending on the crispy-ness of the tart you desire. (i.e. bake longer for a harder, crispier, tart crust) or until the pastry is a pale gold.
- Cool on a wire tray, then store in an airtight container, using a piece of parchment or doily in between layers.
Nutrition Facts : Calories 107.9, Fat 6.1, SaturatedFat 3.7, Cholesterol 27, Sodium 33.8, Carbohydrate 12.1, Fiber 0.4, Sugar 4.1, Protein 1.4
PINEAPPLE TARTS RECIPE
This is my tried-and-tested Pineapple Tarts recipe, one I use every Chinese New Year. It's always gotten rave reviews from all who've tried it. Watch my pineapple tart making videoclips on 'A Baker's Videoblog' at www.pineapple-tarts.blogspot.com!
Provided by Oi Lin
Categories Tarts
Time 4h
Yield 60 tarts, 12 serving(s)
Number Of Ingredients 8
Steps:
- To make filling: Grate pineapples or use a food processor/juicer. Use medium heat to cook it in a non-stick pot. When puree has thickened (after one hour), add sugar. Cook on low heat till it becomes a very thick paste. Taste and add more sugar if desired. Cool, wrap and chill overnight to further thicken it.
- To make the pastry: Sift flour and sugar. Mix well. Rub butter into mixture. Add essence and colouring and combine to form a dough. Wrap and chill for an hour to firm it up.
- Roll dough to a thickness of 7mm. Dip cookie cutter in flour and cut out shapes. Use a scraper (or knife) to lift the shapes and place on a lined baking tray. Brush egg yolk glaze. Roll pineapple filling into balls and place on shapes.
- Bake for 12 minutes in a preheated 190 degrees Celsius or 375 degrees Fahrenheit oven. Bake longer if you prefer crisper tarts.
Nutrition Facts : Calories 412.4, Fat 21, SaturatedFat 13, Cholesterol 69.5, Sodium 4.2, Carbohydrate 52, Fiber 1.1, Sugar 21.7, Protein 4.5
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- Pineapple Tart Singapore. ~$33 to $51.50. Prices differ for various flavours, including some unique ones like Charcoal Truffle, Cheese, Mala, Salted Egg, etc.
- Le Cafe Confectionery & Pastry. Available only in the following 3 packaging 1. 20pcs Bottle 2. 10pcs Bottle 3. 10pcs Box.
- Kele Singapore. ~$32.80 – $35.80. Prices differ for various flavours, including some unique ones like Matcha, Rose, Sweet Potato, etc.
- Wang Lai Bakery. ~$20 to $27. Comes in Original, Cranberry and Cheese flavours. Standard delivery: $10. (Free delivery for orders above $100)
- True Blue Cuisine. $40 per box of 12 pieces. Location. 47/49 Armenian St, Singapore 179937. Email (For Enquiry) [email protected]
- Ding Bakery. ~$30 to $38. Prices differ for various flavours, including some unique ones like Matcha, Charcoal, Pandan, Mango, etc.
- Bake Inc 烘焙企业. From $36.80. Prices differ for various flavors, including some unique ones like Cheese, Flower, etc.
- Mirana Cake House. 500g: $20. 1.4kg: $50. (Flat Delivery rate of $20) Details. (Locations, Contact Number and Operating Hours)
- Old Seng Choong 老成昌. Original Pineapple Tart (9-piece): $24.80. Yuzu Pineapple Tart (9-piece): $29.80. (Free delivery for orders above $80)
- Mdm Ling Bakery. Premium Pineapple Ball: $8.90 to $18.80. Cranberry Pineapple Balls: $8.90 to $18.80. Free delivery starts from $45, and do contact them at +65 8428 6006 for bulk and corporate orders or simply shop online.
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