The timeless appeal of pineapple tarts lie in the crumbly pastry. The rich balance of sweet and sour in the filling. The eggy after-taste. Basically, the whole tart.
Baking them at home is not that hard; you can do that in less than two hours. Let’s see how experts do it. Feng Shui Inn’s head chef Li Kwok Kwong instructs.
(find these at baking stores like Phoon Huat; makes about 28 tarts)
1200g of flour
450g of butter
1200g of pre-made pineapple jam
240g Powdered sugar
120g Egg yolk powder
Pineapple pastry mould
Big bowl (for mixing dough)
Step 1: Generously roll the pre-made pineapple jam into round balls about an inch in diameter. Put them aside.
Step 2: Put the butter and 2 eggs into a mixing bowl. Add powdered sugar, egg yolk powder and flour and knead till it becomes dough.
Step 3: Grab a portion of the dough mix, knead it into a strip.
Step 4: Cut the strip into small square portions and using your palm, flatten the dough into a circular shape.
Step 5: Take a round ball of pineapple jam and place onto the flattened circular dough. Wrap the pineapple jam by folding the dough to close the pastry. You can patch with more pastry if needed.
Step 6: Place the round dough filled with pineapple jam into the pineapple pastry mould. Gently knock on both sides of the mould two times so as to retrieve the pineapple pastry. Arrange on baking tray.
Step 7: Bake in a preheated oven at 180ºC for 4 minutes.
Step 8: Take the pineapple pastries out from the oven and coat them with a layer of egg yolk for a shiny glaze.
Step 9: Put them back into the oven and bake for another 8 minutes.
Step 10: Take the pineapple pastries out from the oven and leave them to cool for half an hour.
Voila! Done and ready to be eaten. We had to resist the temptation to wolf them all down in one sitting. Try it at home and tell us how it went in the comments below. If baking is too much a hassle, pineapple tarts and other festive goodies can be purchased here.
“Who’s The Chef?” is a brand new video series where chefs from Resorts World Sentosa teach you how to whip up delectable dishes. Next episode: Scott Webster’s recipe to impress your date on Valentine’s Day.