Pineapple tarts (凤梨酥/菠萝酥) are commonly baked for the celebration of Chinese New Year festival in Malaysia and Singapore. In Taiwan, pineapple tarts or 凤梨酥 are exceedingly popular but their pineapple tarts recipe calls for shortening and milk powder and taste slightly different. Because shortening is used in the Taiwanese version, they are also called pineapple shortcakes.
Making these pineapple tarts (凤梨酥/菠萝酥) takes some patience, especially with the pineapple jam or pineapple tarts filling. The pineapple tarts looked so photogenic I just had to take a lot of pictures. So, please remember to view the complete pineapple tarts pictures above.
Below is my pineapple tarts recipe. Enjoy!
Pineapple Tarts Recipe
Adapted from Fresh from the Oven
Makes 24 tarts
Ingredients:
For the pasty filling
2 1/2 cups (350g) all-purpose flour
2 sticks butter/8 oz./1 cup/225 grams butter (I use Challenge brand)
1/4 teaspoon salt
2 egg yolks
4 tablespoons confectioners’ sugar/icing sugar
2 tablespoons cornstarch (corn flour)
1 egg yolk (lightly beaten for egg wash)
For the pineapple filling
2 cans (20 oz can) sliced pineapples
10 tablespoons sugar (more or less to taste)
1 teaspoon cornstarch or corn flour (mixed with 1 teaspoon water)
Method:
Drain the pineapple slices and then squeeze the extra water/juice with your hands. Blend the canned pineapples until it’s mushy, about 10 seconds.
Using medium heat, cook the pineapple and sugar until most liquid has evaporated, and the filling turned golden. Stirring constantly using a wooden spoon to avoid burning. Taste, and add more sugar when needed. Add in the cornstarch (corn flour) to thicken the filling. Let it cool in the fridge.
Sieve the flour, cornstarch, salt and sugar into a medium bowl. Soften the butter to room temperature. Add in the egg yolks and the flour. Knead to form the dough.
Divide the dough and pineapple filling each into 24 equal rounds. Flatten the pastry dough with the palms and put the pineapple filling in the middle and use the dough to cover the filling. Use your palms to round it up and then shape it into a roll about 1.5 inch long. Use a fork to make criss-cross patterns on the tart and then brush it with the egg wash.
Preheat the oven for 350F and bake for 20-25 minutes or until light brown.
Via rasamalaysia.com.