PINEAPPLE TARTS
Delightful little tarts with pineapple filling and a cross on the top.
Provided by Diana
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- In a large bowl, combine all-purpose, self-rising flour and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture. Pour in 1 beaten egg and water. Bind the ingredients together gently. Do not knead too much. Shape dough into a ball, wrap in plastic and refrigerate for 4 hours or overnight.
- In a saucepan over medium heat, combine pineapple and sugar. Bring to a boil. Reduce heat and simmer, stirring frequently, for 30 minutes, or until mixture thickens. Remove from heat and allow to cool.
- Preheat the oven to 400 degrees F (200 degrees C).
- On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut 24 rounds, using a 2 inch round fluted cutter. Place on cookie sheet. Put a spoonful of pineapple jam in the center of each piece. Decorate with criss-cross strips of pastry over jam, extending slightly onto pastry shell.
- Cut 24 more 2 inch rounds, then, using a smaller cutter, cut out the centers, creating a ring shape. Moisten the edges of each pastry, and place the rings on top of each pastry shell. Brush the top of the pastry with beaten egg.
- Bake for 20 to 25 minutes in the preheated oven. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 22.3 g, Cholesterol 28.2 mg, Fat 5.3 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 113.2 mg, Sugar 13.9 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 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
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
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