It’s been a long hiatus, life, work, love, marriage, leaving my job and moving with the husband to a new country. The cooking and baking didn’t stop, I just stopped keeping track of what I cooked, or I just redid many old recipes. Especially for Chinese New Year, the old bakes.
Restarting the entries with today’s latest bake, pineapple tarts, modified.
Had a box of pineapples sitting i the fridge, left over from when I made acha for my Nasi Lemak feast. That’s for another day! I used this recipe when I did the nastar style pineapple tarts this year, tried to recreate it without all the tools. Real easy! Living overseas is a different ballgame, knowing you have to move soon and you won’t stock up as much baking tools as you usually would. You learn to be a little more frugal with items, or minimalist, and try to be creative and find multiple purposes for what you already have, or what the accommodation provides you with.
Recipe adapted from bakeforhappykids.
Ingredients for Pineapple filling:
Shredded and drained pineapples (around 500g)
5 tbsp Sugar (add to taste accordingly)
a dash of cinnamon
1. Peel the pineapples and cut them into chunks. You can blend the pineapples, or use a shredder. I prefer a shredder because I like the feel of the pulp in the pineapple jam. Drain the shredded pineapples.
2. When most of the pineapple juice has drip off the strainer, pop the pulp onto a pan and mix in the sugar, taste as you add. You can add some pandan leaves here. For me, I used coconut sugar to replace the two.
3. When it is almost dry, add the dash of cinnamon.
4. Fry till dry and super sticky. Leave to cool while you prepare the pastry.
Ingredients for Pastry:
200g unsalted butter, well soften at room temperature
30g icing sugar, sifted
25g egg yolk
1/2 tsp vanilla paste or extract
250g all-purpose / plain flour with 10% protein* – please check protein content
1/4 tsp baking powder
1/4 tsp salt
*Important – Please do not use cake flour or all-purpose / plain flour that contains less than 9.5% protein.
For the egg wash:
1 egg yolk
2 tsp milk, regular with 4% fat
1. Using electric mixer, beat butter and icing sugar at medium speed until creamy for about 1 min. Do not over-beat.
2. While beating, beat in egg yolk and vanilla until all are well-incorporated.
3. Combine flour, cornflour, baking powder and salt. Sift flour mixture into the butter mixture.
4. Use a spoon or spatula to mix to form a soft pliable dough.
5. Line baking trays with baking papers. Preheat oven at 180ºC.6. Once incorporated, roll the pastry into small balls and flatten the middle like when you are making thumbprint cookies.
7. Roll your pineapple jam into a ball and pop it onto the pastry. Gently press down to make it kinda “stick” to the pastry a little. Also, do try to keep the pastry size even so that they will cook evenly!
8. Pop the pastry into the oven for 18-20mins.
9. Use a fine brush to brush the top and the side of the pastry with egg wash.
10. Bake for another 3 mins or until golden brown..
11. Allow all tarts to cool slightly on the baking trays for about 10 mins and pack them into an airtight container. They should store for about two to three weeks.
Enjoy your tarts 🙂