These lovely Pineapple Tarts are very popular in Malaysia especially during Chinese New Year. It is a lot of work but it’s worth all the effort. I think it’s fun to make. In Taiwan, it is called Pineapple Cookies and they are highly popular there, too.
May is a very nice friend of mine from Taiwan. When she brought back some pineapple cookies from Taiwan for us to try, I thought that must be the best cookies I have ever tried. The pastry was so fine and the pineapple jam inside was just perfect. Knowing that I liked it very much, she called her sister-in-law for the recipe (for the pastry). When she realised that I can’t read mandarin, she translated the whole recipe for me. That’s just so sweet of her. I’m always so thankful to have such wonderful friend like her.
Here is the recipe to share. I made 28 pieces and still have another half of the pastry left over. So, double the amount of jam here to make more.
Ingredients A (jam)
700g pineapple pieces
1/2C sugar (adjust according to taste)
I passed the pineapple pieces through my wonderful, masticating juicer, using partial juicing, because I want some juices to remain for more flavour. You can use a blender too and then squeeze out the juice. Put the pulp into a pot and add the sugar.
Stir every now and then under medium fire until it turns golden. Dish it up to let it cool down.
Divide into small balls.
Note: I don’t prefer to use the blender because the jam comes out too fine. Using the juicer gives a fine but more fibrous texture.
Ingredients B (pastry)
300g plain flour
100g icing sugar
30g milk powder
dash of salt
In a big mixing bowl, beat butter and sugar until light. Add eggs and egg yolks one a time while beating. Add flour, milk powder and salt. Mix well and leave to rest for 15 minutes.
Roll out the dough. Using a pineapple tart cutter, cut the dough into rounds.
Add a ball of pineapple jam in the centre. Add a few strips of dough on top. Brush with beaten egg and bake for about 10 minutes or until slightly golden, at 180 degrees Celsius. Cool completely on a wire rack before eating.
These cookies are just fabulous. The texture is very fine and together with the pineapple jam, it gives such a bursting of flavour and feel in your mouth. They go great with coffee or tea.
Do you bake a lot? Have you tried these tarts or cookies? Please share, add and comment in the comment box below.
Other pastry recipe that you may be interested:
Lemon Bars For Lemon Lovers
Quote of the day……
”We can do anything we want if we stick to it long enough.”