It is the third day of Chinese New Year and boredom is setting in. The weather is too hot for any activities and we have completed all the necessary visitings etc. So, I am going to purge out all the recipes I collected, modified and completed on this blog.
First post is the step-by-step to make pineapple tarts. I will post the recipe later as I need to source for the original blog where I copied the recipe from.
I have absolutely no idea how pineapple tarts are made. My sister showed me the mould and after that, I embarked on my adventure in baking pineapple tarts. Here goes:
I shall start from where the dough and jam have been prepared.
Dough is knead and ready for use. The pineapple jam is rolled into small marble sizes ball.
Stuff some pastry into the mould. I bought the plastic moulds from the specialist cake shop for RM4.20 for two different patterns. The label says ‘Biskut Nastar’ or something like that. Squeeze the pastry through the holes.
The length of the pastry is about 1.5- 2 inches long, depending on the size of your pineapple jam. Make the jam a little oblong so that they portrude out of the pastry. Turn the pastry over, i.e. the ‘sharp’ surface on your palm and the inner smooth side on top.
Place the jam on the pastry. Roll them up. This is a messy affair so that’s why it is important to get the jam ready in little blobs.
A complete pineapple tart. See? It is a breeze to do them.
Glaze with egg and bake.
Conclusion : It is really easy to bake pineapple tarts and I had an enjoyable time rolling the very hard to handle soft dough. However, this tart doesn’t yield much and involves a lot of work. That’s why pineapple tarts are quite expensive and sold for about RM20 for a jar. I think I am going to do this over and over again in the years to come.
All the above photos were diligently taken by my second son who is 13 years old. He has taken pretty good shots, right? All the sequences are captured nicely.