Singapore Style Pineapple Tarts Food

SINGAPOREAN PINEAPPLE TART

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!

SINGAPORE STYLE PINEAPPLE TARTS

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.

PINEAPPLE TARTS RECIPE

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.

PINEAPPLE TARTS

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.