Singapore Style Pineapple Tarts Recipes

SINGAPOREAN PINEAPPLE TART

Steps:

• In a bowl, add Unsalted Butter (250 gram) and Powdered Confectioners Sugar (50 gram). Cream together until light in color.
• Add Egg (2) and 1 Egg White. Mix well.
• Add sifted All-Purpose Flour (550 gram) and Salt (1 pinch). Using your fingertips, rub the flour and batter together into a dough.
• Continue to knead for another 30 to 60 seconds or until well-combined. Let the dough rest for at least 30 minutes.
• Roll out Pineapple Filling (520 gram) into balls, each weighing 4 grams.
• After 30 minutes, roll out the dough into balls, each weighing 7 grams.
• Preheat the oven to 350 degrees F (180 degrees C).
• Flatten the dough, put 1 pineapple filling into the centre.
• Wrap into a ball, and roll again to make sure there are no wrinkles and the filling is completely covered. You also want to make sure that the filling is not visible, or else it will crack.
• Lay parchment paper onto your baking tray. Arrange your tarts on the tray. Make sure to leave about 1 cm spacing in between. Mix the Egg (3) with Water (1 tablespoon) to make an egg wash. Brush the tops of the tarts with it.
• Put it in your preheated oven for 19-20 minutes.
• Apply egg wash again. Put them back in the oven for another 4-5 minutes.
• Cool them in the baking tray for 5-10 minutes, and then transfer the tarts into a container. Serve with whipped cream if you like. Enjoy!

PINEAPPLE TARTS SINGAPORE-STYLE

Steps:

• Use a sturdy bread knife to cut off the top and bottom of the pineapple. Stand it up on one flat end and, using a sawing motion, cut off the skin from the top to the bottom, following the contour of the fruit.
• Once all the skin has been trimmed off, examine the pineapple - you'll see that the "eyes" run in a diagonal pattern across the flesh. Following the diagonal, remove the eyes by cutting shallow V-shaped wedges around them. Quarter the pineapple lengthwise and cut out and discard the core. Cut the pineapple into 5mm (¼in) pieces and place them in a large colander.
• Sprinkle the pineapple with salt (about 25g/2tbsp) and mix with your hands so the fruit is evenly coated. Put the colander in the sink and leave for about 15 minutes, mixing occasionally. Rinse the fruit thoroughly with cold water to wash away all of the salt - taste several pieces of the pineapple to make sure it doesn't taste salty.
• Drain the fruit then weigh it, then weigh out half the amount of sugar (so the proportions are two parts fruit to one part sugar). Put the fruit and sugar into a large, sturdy pan.
• Slit the vanilla bean lengthwise and scrape out the tiny seeds. Put the seeds and scraped-out pod into the pan, along with the cloves, cinnamon and about 150ml (⅔ cup) of water. Place the pan over a low flame and heat, stirring frequently, until the sugar is dissolved. Continue to cook the ingredients over a low flame for at least two hours, stirring frequently and adding water as necessary to prevent the jam from sticking to the pan. When it's ready, the jam will be thick and deep golden brown - stir it constantly towards the end to make sure it doesn't burn. Fish out the vanilla pod and the pieces of cinnamon stick. Ladle the jam into sterilised jars and put on the lids, then cool completely before storing in the fridge.
• While the jam is cooking, make the pastry dough. Whisk the egg yolk with the cream and vanilla extract, then refrigerate until needed. Cut the cold butter into 1cm chunks.
• Put the flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the chunks of chilled butter and process until they are the size of peas.
• Put the mixture into a large bowl and make a well in the centre. Pour in the yolk-cream-vanilla mixture, then use your fingertips to combine the ingredients to make a dough that's neither dry nor sticky. If it's dry, drizzle in a little more cream. Shape the dough into a flattish disc then wrap it in cling film and refrigerate for at least an hour. If the dough has been refrigerated for longer, let it soften slightly at room temperature.
• To make the tarts, pinch off chunks of dough that weigh about 10g (⅓oz) and shape them into roughly shaped balls. Press the balls into small (one-bite) metal tartlet moulds. The dough should be very thin about 2mm (less than ⅛in) thick at the edges and even thinner at the base. Use your thumbs to remove the overhang of excess dough, and place the moulds on a tray.
• Roll some of the scraps of dough between two layers of parchment paper, until the dough is about 2mm (less than ⅛in) thick. Remove the top layer of parchment and cut the dough into strands that are about 2mm (less than ⅛in) wide and 2cm (⅞in) long. Refrigerate the tartlets and dough strands for about 30 minutes.
• Preheat the oven to 180°C (350°F). Spoon some of the pineapple jam into each tartlet moulds, mounding it at the centre. Put two strands of dough in a criss-cross shape over the jam.
• Bake for about 10 minutes, or until the tartlets are golden brown. Cool the tartlets before removing them from the pans and serving with hot tea or coffee.

SINGAPORE STYLE PINEAPPLE TARTS

Steps:

• Filling.
• To make the jam, grate the pineapple coarsely.
• Combine the grated pineapple with the rest of the ingredients in a heavy-based saucepan and cook over a moderate heat, stirring occasionally, until mixture is almost dry.
• Set aside to cool.
• Pastry dough.
• Put sifted flour, salt and sugar in a mixing bowl.
• Rub in butter until mixture resembles breadcrumbs.
• Beat in the egg yolk and add ice-cold water and essence.
• Mix well to form a dough.
• Place in a plastic bag and chill in the refrigerator for 30 minutes.
• Roll pastry out to 0.5 cm thickness on a lightly-floured tabletop and cut out rounds with a pie cutter.
• Fill each piece of cut-out pastry with pineapple jam filling.
• Pinch a small neat frill aroud the edging.
• Cut thin strips of pastry to form a lattice on top of each pie.
• Glaze the strips with beaten egg.
• Place tarts on a greased baking tray and bake in preheated oven at 180°C for 15 minutes.
• Reduce the temperature to 170°C and continue to bake for another 10 minutes or until golden.
• Turn tarts out to cool on a wire rack before storing in air-tight containers.