Pineapple Tarts

Hello everybody. *taps into microphone*. I am back and I have an important announcement to make.

Chinese New Year is not Chinese New Year without pineapple pastries. Warning. Never attempt Chinese New Year without pineapple pastries. Never! Never ever!!

Otherwise be prepared to face your own gastronomic perils!

And become the laughing stock of the neighbourhood!

And get outcast by relatives!!

Your great grand-children might be black-listed from Havard!!!

Ok I’m a nutcase. What I’m not kidding about though, is how simple to make and delicious these little buggers are.

Ingredients (makes 46 tarts/balls)
220g unsalted butter, softened at room temperature
2 egg yolks
375g plain flour
2 tbsp corn flour
50g icing sugar
1/4 tsp salt
2 egg yolk for egg wash

About 530gm of cooked pineapple jam.
(either made from scratch or pre-made ones from the supermarket)
To make pineapple jam from scratch, peel and grate 2 ripe pineapples. Then squeeze gently to extract excess juice, but not till its as dry as the Sahara.
Add about 360gm of caster sugar and 5-6 cloves, and cook over low heat till sugar melts. The mixture should be wet and sticky, but with too much liquid. By then you should be exhausted. Put the jam in the fridge and make the tarts another day.

When I make the pineapple tarts/balls, I always start off by measuring the amount of pineapple jam to put into the pastries. I use 10-11gm of pineapple jam with 15gm of pastry. That might seem a little troublesome but it ensures all my tarts are of equal size and taste.

Cream the butter at medium speed (about 5 minutes), then mix well with sugar. Add the 2 egg yolks and beat till well-incorporated. Rub in all flour, icing sugar and salt to the creamed mixture, and gradually knead till the mixture is smooth.

I usually then pinch out balls of 15gm, before flattening it out and adding pineapple jam to make the balls, or stuffing them into tart moulds to make open faced tarts. If this is too tedious for you. Just use your gut feelings.


Sorry to scare you with my purple hands. They are usually green.

Line the lovely tarts on a paper lined baking sheet, brush them with egg yolk eggwash, and bake at 180 degrees celsius for 18-20 minutes, or until the tarts turn golden.

Viola! You’re all set to celebrate Chinese New Year the right way!

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