PINEAPPLE TARTS
Steps:
- Preheat the oven to 400 degrees F.
- Set aside 4 of the pineapple rings. Add the remaining pineapple rings to a food processor, along with the ginger, salt and agave. Process until smooth and well combined.
- Cut each sheet of puff pastry into 4 equal squares. Lay each square on a parchment-lined baking sheet, and spread 1 heaping tablespoon of the pineapple mixture on the center of each.
- Brush the edges of the puff pastry with egg wash. Top each square with a second square of pastry and gently press the sides together to seal. Brush the top with egg wash, then top with a pineapple slice and sprinkle with sugar.
- Bake until the sugar has caramelized, 20 to 22 minutes.
- Serve with ice cream, drizzled with caramel and sprinkled with toasted almonds.
INDIVIDUAL PINEAPPLE TARTLETTES
Steps:
- To make the tarts, dust a work-surface lightly with flour and roll the puff pastry a little thinner. Chill to let it rest about 20 minutes.
- With a very sharp knife, cut dough into 3-inch squares. Fold each square in half diagonally, forming an isosceles triangle. Lay triangle on a flat surface with the base closest to you. Starting at the base, cut a 1/4-inch wide band along each side of the triangle, stopping just before you reach the point.
- On a sheet pan lined with parchment paper, unfold the triangle. There should be a band around the entire square that is attached only at 2 opposing corners. Paint the band with water. Grab the band at the 2 detached corners and cross them over each other, creating a rim around the tart shell and a decorative loop at the 2 corners that are still attached. Press the band into the dough.
- Prick the bottom then chill again, for 20 minutes.
- Preheat oven to 425 degrees F.
- Bake for 20 minutes in the top 1/3 of the oven until golden brown. Cool on the pan.
- Knock down the centers of the tart shells if needed.
- Once the tart shells have cooled, put 1 tablespoonful of the chocolate ganache into each of them. Cover the middle with sections of pineapple rings and place half cherries at the corners. Warm the apricot jam and water together, and brush it on to glaze the tarts.
- Let the glaze set up, and then serve as soon as possible.
- Place the chopped chocolate in a bowl.
- In a saucepan, heat the cream until boiling. Pour it over the chocolate and whisk well. Whisk in the rum and strain it into a bowl. Cover and chill overnight. This next day carefully whip it until stiff.
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
COCONUT CUSTARD TART WITH ROASTED PINEAPPLE
This custard tart has a tropical twist with sunny Caribbean flavours. Bake it for your next dinner party and we guarantee your guests will go back for a second helping!
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 2h10m
Yield Serves 10
Number Of Ingredients 14
Steps:
- Rub the flour and butter together with your fingertips until the mixture looks like breadcrumbs. Add the sugar, egg yolks and 1-2 tbsp cold water, then mix until the dough starts to form clumps. Tip onto your work surface and knead a few times to bring any crumbs into the dough. Shape into a puck, wrap in cling film and chill for at least 30 mins.
- Heat oven to 180C/160C fan/gas 4 and put a baking sheet on the middle shelf to warm up. Roll out the dough on a flour-dusted surface to line the base and sides of a 23cm round fluted tart tin. Drape it over a rolling pin and lift into the tin, keeping an overhang of about 1cm. Press into the corners, leaving no gaps. Save the pastry scraps.
- Line the tart case with parchment and tip in baking beans or rice. Bake for 20-25 mins on the sheet, then remove the beans and parchment. Check for holes and patch them with the scraps. Put back in the oven for 5-10 mins to give it a nutty brown colour. Brush with the beaten egg and return to the oven for 2 more mins. While still warm, use a serrated knife to trim the pastry to the height of the tin. Leave to cool. Reduce oven to 140C/120C fan/gas 1.
- Put the cream and coconut cream in a pan and heat until steaming. Meanwhile, whisk the whole eggs, yolks and sugar until pale. Pour the hot cream over the eggs, whisking until the sugar has dissolved. Pour through a sieve into a jug.
- Put the tart case on the baking sheet in the oven, with the shelf pulled out. Pour in the custard, using up as much as you can. Sprinkle nutmeg over the top generously and bake for 50-55 mins until the custard is set with a little wobble when gently shaken. Leave to cool. Chill for at least two hours, or up to two days.
- When ready to cook the pineapple, heat oven to 240C/220C fan/gas 8. Peel it using a knife to carve away the skin, then cut into four wedges and remove the core. Slice lengthways into long slivers. Arrange over a baking tray lined with parchment. Mix the sugar, rum (or lime juice) and a grating of nutmeg, then paint this over the pineapple. Bake for 10 mins, or until caramelised. Serve warm with the cold tart. We served ours on top with coconut shavings.
Nutrition Facts : Calories 589 calories, Fat 41 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
BIG-BATCH PINEAPPLE-BASIL VODKA SOURS
Channel your inner mixologist with infused vodka and homemade sour mix, then shake them together for a sweet-tart sipper you can call your own.
Provided by Juliana Hale
Categories Beverage
Time P1DT1h5m
Number Of Ingredients 13
Steps:
- For pineapple-basil vodka, put pineapple in a 1-quart jar. Top with vodka, cover, and let stand until vodka is infused with pineapple flavor, 1 to 3 days. Add basil, cover, and infuse for 1 to 2 hours; strain. Meanwhile for the DIY sour mix, combine sugar and water in a saucepan and bring to a boil over high heat, stirring until sugar is dissolved. Remove from heat; let cool. Add lime juice and lemon juice. Chill in the refrigerator for at least 1 hour and up to 1 week.
- In a pitcher, stir together pineapple-basil vodka and DIY sour mix. Serve in rocks glasses over ice. Top with club soda (if using); garnish with pineapple wedges, fronds, and additional basil.
Nutrition Facts : Calories 169 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 15 g, Fat 0 g, UnsaturatedFat 0 g
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
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
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