CNY has become progressively quieter for me over the years. I’m not sure if I miss the busyness of meeting extended family, but I do miss the snacks. This year is the first year we’re in our new home and I wanted to make pineapple tarts! I tried a shortcrust pastry and it turned out surprisingly well – it’s buttery and melts in your mouth, overall complementing the sweet and tart pineapple jam really well. Hope to make this an annual tradition for myself!
Pineapple Tarts
Pineapple tarts are a small, bite-size pastries topped with pineapple jam. It's a common staple during Chinese New Year in Singapore!
Ingredients
Pineapple Jam
Pastry
Egg wash
Instructions
Make Pineapple Jam
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Cut pineapple to get rid of "eyes" and into small chunks, blend until smooth.
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Add pineapple puree and warm spices in a large pot and heat over stove.
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Once jam is half dry, add sugar and continue cooking down until water fully evaporates and jam is dry and sticky. Let cool. If making ahead, store in refrigerator.
Make Pastry
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Sift cake flour, cornstarch, icing sugar, milk powder and salt in a mixing bowl. Mix well to combine.
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Add cold butter and rub into dry mixture using fingers until it resembles bread crumbs.
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Add egg yolks, mix well until a dough forms.
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Cling wrap and let dough rest in fridge for 30 minutes.
Assemble
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Preheat oven to 160C.
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Measure out pineapple jam and roll into balls (about 10-12g each).
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Lightly flour chilled dough and roll out until ~1cm thick.
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Cut out pastry with cookie cutter.
Note: Imprint first before cutting shape out.
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Make an egg wash with egg yolk, water, melted butter/oil and condensed milk. Lightly brush pastry with egg wash.
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Add pineapple balls.
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Bake in preheated oven for ~20 minutes until pastry is golden brown.
Note
- Pro-tip I learnt when speaking to my local fruit seller: Do not buy overly ripe pineapples as they usually are higher in moisture content. If the jam is not cooked dry enough, it produces mold faster. Not-as-ripe pineapples provide the tartness that balances the sweetness from sugar.