340g plain flour
2 tbsp icing sugar
1/2 tsp salt
200g cold butter
1 egg yolk
1/2 tsp vanilla essence or brandy
5 tsp ice cold water
1/2 tsp baking powder
Egg glaze: Lightly beat 1 yolk with 1 tsp water
2 tbsp icing sugar
1/2 tsp salt
200g cold butter
1 egg yolk
1/2 tsp vanilla essence or brandy
5 tsp ice cold water
1/2 tsp baking powder
Egg glaze: Lightly beat 1 yolk with 1 tsp water
1. Lightly beat egg yolk with vanilla essence.
2. Sieve flour, baking powder and icing sugar into mixing bowl. Stir in salt and blend well.
3. Put all butter into flour mixture and cut up butter into small pieces with a knife in the flour.
4. Use rubbing-in method to rub in butter into the flour until it is bread crumbs like.
5. Add egg yolk and ice water into flour and use a fork to blend well to form a dough.
6. Put dough into freezer bag and refrigerate for 1 hour. (Not in the ice-box)
7. Remove dough from fridge and use a rolling pin to roll out dough into 7 mm thick and use tart cutter to cut out the dough. Place tart onto baking tray lined with baking sheet.
8. Bake at 180C for 10 minutes, remove from oven, apply egg wash and lightly press the pineapple filling onto the indentations of the tarts. Bake again at 180C for 10 – 15 minutes or until the golden colour that you desired.
(By not putting in the pineapple from the beginning, it prevents the pineapple from drying out)
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3 comments:
Your open Pineapple tarts looks delicious. I like your pale colour of your pineapple filling, did you buy or homemade? If buy, may I know where to buy, if homemade, do you mind sharing the tips. Thanks.
Hi DG,
for the one in the picture, I used readymade pineapple paste from Phoon Huat. They have a few types, I used the more expensive one. I actually find it quite nice.
This year, I also made my own pineapple paste and I did it this way.
Cut and remove all the eyes, and then grate them. Drain the juice, leaving only a little in the pot. Fry the pineapple for a while, about 5-10 min, then add 2 cloves and 2 star anise seeds (you can add more if you want more flavour). I add 4-5 tablespoons of sugar (depending on the sweetness of the pineapples) when it is almost dry, so that the sugar will not cook so long and will not brown so much.
Hope these help!
I also bought readymade paste (same like u the more expensive one) from Phoon Huat this year. However I found out a bit too sweet. Anyway, thanks for the reply :)
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