Tuesday, January 16, 2018

Open Faced Pineapple Tarts (黄梨挞)

recipe adapted from dreamersloft.blogspot.com
1 pineapple - skinned and remove eye and core
sprinkle of cinnamon powder
sugar to taste

2 cups plain flour
2 sticks salted butter
1/4 cup icing sugar
2 egg yolks plus some egg white
1 egg yolk plus 1 tsp water for glazing
 Making Pineapple Jam
refer to littlebellevuekitchen.blogspot.pineapple-jam

Making Tart Pastry
  1. Sift flour and icing sugar into a large mixing bowl and mix well. 
  2. Add cold butter cubes and rub the butter into the mixture until it resembles coarse cookie crumb.
  3. Add the egg yolks and use a spatula to fold through the mixture and bring the dough together. Do not overwork the dough.
  4. Divide the dough into three or four portions. Place each portion in between 2 plastic sheets and roll the dough into a 5mm layer. Repeat for all the other portions.
  5. Chill the dough layers for 1hr or overnight. (I omitted this step)
  6. When ready to use, work on 1 dough layer each time. If using overnight dough, let it thaw for 6-8 minutes before using.
  7. Dust the pineapple tart mould with corn starch, stamp the dough, carefully remove the tart dough and place it on a baking tray lined with baking parchment. Repeat till quantity is sufficient for the pineapple jam.
  8. Brush each tart dough with egg yolk glaze, then place a ball of pineapple jam onto the tart dough, pressing down gently.
  9. Bake the tarts in preheated oven (top and bottom heat) at 330 degrees F for 10 minutes, rotate baking tray, and bake for another 10 minutes. *if the colour of the tart is too pale, turn to fan mode and bake for another 2-3 minutes (watch closely).
  10. Let the pineapple tarts cool down completely before storing into air-tight containers.
  11. Enjoy the buttery and tasty pineapple tarts for the chinese new year!