M. had to work till quite late yesterday, and I had all the time in the world to bake =)
I've been thinking about pineapple tarts lately, and decided to bake that. Baked two types of pineapple tarts, both the 'opened' and 'closed' types. Both tasted yummy! I prepared the pineapple jam paste the night before, using canned pineapple chunks. Personally, the taste is about the same as using fresh pineapples.. For the pastry dough, I tried this recipe taken from this cookbook, "The Best of Singapore Cooking" by Mrs Leong Yee Soo.
More pictures below :
Pineapple Jam Recipe
Ingredients :
4 cans of pineapple chunks, drain the chunks and blend or chop up roughly
1 cup of sugar (more or less to suit your taste)
1 cinnamon stick
5 cloves
2 segments of star anise
dash of cinnamon powder (optional)
1 tbs of butter
1 tbs lemon juice (optional)
Method :
1. Heat up butter in a heavy bottom saucepan.
2. Place all the remaining ingredients in the saucepan and cook over moderate heat till almost dry and thick.
3. Halfway through cooking the jam, do a taste check. Add more sugar if necessary, and lemon juice.
3. Cool and store overnight in the refrigerator till ready to use.
Dough Pastry Recipe
Ingredients A :
340g flour
1/2 tsp fine salt
1 tbs fine sugar
225g butter
1/2 egg
Ingredients B (to mix together) :
27ml iced water
1 tsp vanilla essence
1 or 2 drops of yellow food colouring
Method :
1. Sift flour with salt and sugar.
2. Rub butter into flour till mixture resembles breadcrumbs.
3. Beat egg lightly and add to the flour. Add Ingredients A to form a pastry dough. Chill for about 1/2 hour.
4. Roll pastry to 0.5cm thickness on a floured surface.
5. Cut with a special tart cutter or any round cutter.
6. Fill tarts with pineapple filling.
7. Cut thin strips from left-over pastry to decorate top.
8. Place tarts on a greased tray and bake in oven at 175 deg. celcius for about 15 minutes.
9. Reduce heat and bake for another 10 - 15 mins, till light brown.
10. Remove tarts and cool on a wire rack before storing in an airtight container.
