I finally did it. Out comes the baked tray of Pineapple Tarts hand made from pastry dough to that sweet tart jam filling. And of course, credit goes to my Aunty Florence with her simple recipe, expertise and years of eating of her own famed meltworthy buttery crumbly Pineapple Tarts.
Pineapple Tarts is always a special tradition in my family during the celebration of the Lunar New Year. At my grandma’s house, they are always baked personally by my Aunt Florence and with every cylinder box full she brings in, it finishes just as quickly over the next 2-3 days.
I did learn from her previously, but that was years ago. And today, something in me just told me to get up and bake. Through recipe research and teachings from the handphone, I produced my own trayful of those tiny tartlets. Of course, I need more practice in forming the shapes. But apart from that, I think I got everything down to pat.
Ready to create your own experience to share with your family and friends?
Aunty Florence’s recipe for pineapple tarts is actually very very simple. Ingredients are far and few between, and it takes little effort in producing them. The best part of creating your own is that you can alter the sweetness and the amount of valuable stuffing to place in each tart. Yummy.
The Pineapple Jam Filling
Without further ado, here’s the recipe.
Aunty Florence’s Pineapple Tart Recipe
- 2 pineapples, peeled and grated.
- 150 grams castor sugar
- 1 tablespoon butter
- 350 grams white flour, sifted
- 250 grams salted butter, softened
- 1 egg
- 1 egg yolk
- In a large heavy pan, cook the grated pineapples and sugar together under medium heat. Stir occasionally to prevent burning.
- Once most of the water has evaporated, the grated pineapple will form a brown jam. Add in the butter, and mix it well. Set aside in a bowl and cool.
- Cream the salted butter in a mixing bowl using an electric mixer. Add in the egg and whisk well.
- Pour in the sifted white flour and using hands, rub the creamed butter into the flour till the entire mix forms a malleable pastry dough.
- With floured hands, take a 3/4 tablespoonful of pastry dough, press into a circular shape.
- Scoop 1 teaspoon or slightly less of pineapple filling into the centre of the dough. Wrap dough up and roll around gently to form a small ball.
- Brush with egg yolk for colour.
- Create as many tarts for 1 tray.
- Preheat oven to 220 degree celsius.
- Grease tray or put grease paper. Bake tarts for 15-20 minutes until top is nice and golden brown. Set aside to cool.
- Store in air tight container.