Brian loves food and enjoys exploring various cuisines. He is a keen experimenter in the kitchen and finds cooking therapeutic.
The pineapple is a tropical fruit and its origin can be traced back to South America, predominantly from the region between Southern Brazil and Paraguay. Nowadays, the handsome fruit can be found in almost all tropical and subtropical countries in the world. Hence, the products have also been diversified and commercialized widely.
Most people are familiar with the pineapple as a fruit either consumed on its own or blended into a deliciously refreshing concoction to quench thirst on a hot day. However, do you know that the fruit can also be turned into a delectable jam paste, used as a spread or even filing for pastry?
In Asian households, primarily in countries like Indonesia, Malaysia, Brunei, and Singapore, pineapple jam is commonly used to make pineapple tarts. These buttery morsels are usually consumed during festive periods such as Hari Raya or Chinese New Year.
From a commercial standpoint, some businesses mass produce these treats and offer them as a festive gift package. You may find different variations of this pastry, and one extremely popular version is the Taiwanese Pineapple shortcakes, which literally is the same thing but presented differently.
Some may be put off at the thought of making this decadent treat, as it is quite time-consuming; from making the jam filling to preparing the pastry dough. However, nowadays, the preparation can be simplified. You can get ready-made pineapple jam that is just the right consistency and is readily available at stores and baking shops.
I personally prefer to make my pineapple tart using store-bought pineapple jam. For me, it is not so much for the sake of convenience, but, I find that the pastries turn out better instead. I have tried multiple times to make my own pineapple jam filling but can’t seem to get the texture right. Mine usually turns out too moist and it affects the outcome of the tarts. Moist fillings can shorten the shelf life of the goodies, more so for homemade batches as no preservatives are used. The common problem with moist fillings is that they can lead to mouldy tarts in a short period of time.
So this recipe here will emphasize more on the composition of the dough, combined with store-bought pineapple jam to produce the most buttery and crumbly pineapple tarts which go well with a cup of English tea.
Let’s get baking!
|Prep time||Cook time||Ready in||Yields|
1 hour 35 min
- 500gm pineapple jam, (store-bought)
- 250gm unsalted butter, (thaw by room temperature until slightly soft)
- 50gm icing sugar
- 2 egg yolks, (large egg)
- 1 whole egg, (large egg)
- 350gm all-purpose flour
- 50gm milk powder
- 2 egg yolks, (add more if necessary)
Mixing the dry ingredients
1. Sieve the flour and milk powder in a large mixing bowl and set aside
Making the pineapple tarts
1. In a large mixing bowl, add in all the butter and icing sugar and beat at low speed using a mixer
2. Once you notice the icing sugar has combined with the butter, increase your mixer to high speed and whip until the mixture is light and creamy
3. Slowly add in the egg yolks (one at a time) and then lastly the egg white
4. Work the mixer until the eggs are combined into the butter mixture
5. Add in the dry ingredients slowly. You may do it in separate batches of three or four. Continue to mix just until the dry ingredients are fully combined into the wet mixture. Make sure to not overdo the whipping
Time to Wrap the Tarts!
1. Roll the pineapple jam into balls of about 8g each. For this, you will need a dough of about 12g to fully enclose the golden filling
2. Flatten the dough on your palm and place the jam on top. Roll it into a ball and place it onto a baking tray lined with baking paper
3. Preheat the oven at 180 degrees celsius at least 30 mins before baking
4. While waiting for the oven to heat up, use the back of a fork to carve "tic-tac-toe" lines on the tarts. What we are trying to achieve here is the look of a pineapple (This step is optional. Some like it plain without any fancy design)
5. Once the oven is hot, put the tarts in to bake for about 15 minutes to set the design
6. Bring the tarts back out and lightly brush them with egg wash
7. Pop the tarts back into the oven and allow them to continue baking for another 15 to 20 minutes
8. Once done, bring the tarts out from the oven and allow them to cool completely before storing them in an airtight container
You may serve the tarts for tea time alongside with a cup of hot traditional English Breakfast tea or Early Grey tea. These two teas are suitably paired with tangy and citrusy desserts
1. The origin of pineapple tarts - The Peranakan people actually gave birth to this delicacy. The Peranakan Chinese believe that it’s auspicious to consume tart during Chinese New Year due to the connotation of the pineapple fruit in Hokkien, called Ong Lai, which a call for fortune to come
2. The calories - An average pineapple tart amounts to about 84 calories per delicate morsel due to the butter and sugar content. So, do not underestimate these 'mighty' tarts. As addictive as it is, be sure to control your intake.
© 2021 Brian
Brian (author) from Kuala Lumpur Malaysia on February 26, 2021:
It is indeed a tasty treat, Liz! A good tea time selection for the sweet toothed.
Liz Westwood from UK on February 26, 2021:
This is a tasty recipe. I appreciate the detailed instructions. Pineapples are much more widely available these days.