Here's my crazy self- imposed challenge in making pineapple tarts from scratch. All in all I've made 3 batches of pineapple jam and tried 4 pastry recipes for the tarts! Talk about madness!
Here's my stash of baking tools all ready for making the pineapple tart pastry. I couldn't decide which type of pineapple tarts to make - the open faced ones or the rolled ones or the enclosed covered ones. In the end, I made all 3 types! Haha!Method:
- Preheat oven at 160°C. Line a baking tray with baking paper.
- Cream butter and icing sugar until light.
- Beat in egg yolks, one at a time.
- Add in salt and beat until fluffy.
- Fold in sifted ingredients in bathches and mix into a firm dough.
- Leave aside for 30 minutes.
- Put the dough into a pineapple roll pastry press/mould, and then press out into a strip of 5cm length.
- Place pineapple filing at one end and roll up the pastry, as in a Swiss roll, enough to enclose the jam. Do not overlap the pastry. Cut off the excess pastry.
- Put the rolls on the baking tray. Brush with egg wash.
- Bake in preheated oven for 15 minutes and turn the baking tray 180 ° and continue to bake for 2 minutes or until golden brown.
- Leave to cool before storing.
here. This is the simplest pastry recipe amongst all. The result was very short & melt in the mouth fresh out of the oven but once cooled down and kept overnight it wasn't so.
These are made from using Amy Beh's recipe copied from 'My Culinary Journal' here. This recipe is meant for the rolled type (Nastar) but I wanted to experiment to see whether it can be used for open-faced tarts. The dough was very soft and it must be chilled to firm up before rolling between 2 sheets of clingfilm or wax paper. Quick hands were indeed required as the dough softens quickly once rolled out!