Pineapple Tart Pastry
Pastry May 17th, 2007
My mother-in-law bakes awesomely delicious pineapple tarts and that is one of the highlights whenever we go back home for Chinese New Year. Pineapple tarts take up lots of hours to make as there is the cooking of pineapple jam (which can take hours) and preparation of pastry followed by baking. Usually, my mother-in-law will make the pineappple jam in advance and keep it in the fridge until needed.
Unlike some poor tasting recipes, my mother-in-law’s pineapple tarts have a nice buttery smell pastry which melts in the mouth. It does not crumble in your hands, yet it nicely disintegrates when savoured. Over here, I only managed to get the recipe for the pastry and will put up the recipe for the pineapple jam and baking time when I get my hands on her secrets. If you have been baking pineapple tarts, try this pastry recipe for a change.
This is my mother-in-law’s recipe for Pineapple Tart Pastry
Ingredients
- 1 lb. flour
- 10 oz. butter
- 2 – 3 egg yolks
- Some cold water
- 4 teaspoon castor sugar
Method
Sift the flour and add in the castor sugar.
Using the pointed ends of a fork, rub the butter into the flour until it looked like fine bread crumbs. If necessary, use fingertips to continue rubbing lightly the bigger pieces into finer pieces.
Add egg yolks and cold water at the same time and knead well lightly combine them using finger tips (rather than kneading them like bread dough) before rolling out to desired thickness.
(The fork and fingertip technique is what makes the pastry special)
Updated! (12.06.2007)
For baking, bake using Gas Mark 3 (160 degrees Celcius / 325 degrees Fahrenheit) for 20 minutes. When placing jam onto the pastry, take caution not to smear jam onto the sides as this will easily “burn” and render the sides of the pastry (the flowery design) darker.
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May 17th, 2007 at 5:11 pm
You know, if I wasn’t so averse to making the jam, I’d actally try this out! I have butter, I have eggs I just need flour and castor sugar lol… I even have pineapples in the fridge!
May 17th, 2007 at 9:38 pm
These are totally worth waiting for, PabloPabla!
May 17th, 2007 at 10:33 pm
Lovely! What’s the oven temperature and time setting?
May 17th, 2007 at 11:17 pm
“…does not crumble in your hands, yet it nicely disintegrates when savoured…”
…
hmmm….just like M&M chocolates hor?
You can make this for NASA and let them bring these yummy buttery sweet pineapple tarts to outerspace
May 18th, 2007 at 5:00 pm
I’m a huge sucker for pineapple tarts!
May 21st, 2007 at 7:08 am
My family used to make our own pineapple tarts for CNY. I think my aunts still do. They look good.
May 21st, 2007 at 2:04 pm
ParisB : Buy a jar of jam and put it in
Patricia : You’re the master baker, Pat!
simcooks : Er….have to ask M-i-L first. LOL!
tigerfish : Make them for the Malaysian astronauts instead
Gallivanter : Me too. I finish them like there’s no tomorrow.
reeseboston : Yeah, these are CNY favourites. Lots of work though.
May 22nd, 2007 at 12:21 am
This looks so good but I don’t think I can make it in a million years!
May 23rd, 2007 at 7:41 am
I like I like I like Pineapple tarts, the Taiwanese way with the filling inside the tart. How do I find your mould?
May 23rd, 2007 at 8:39 am
PP: Quickly ask your MIL can? I have some frozen pineapple jam that I can use to make more pineapple tarts. Hurry hurry!
May 25th, 2007 at 3:57 pm
ranee : This is totally my wife and mother-in-law’s territory. I only eat them
Rasa Malaysia : The mould is bought from the stores. Nothing special really.
simcooks : Okay okay
October 4th, 2007 at 2:23 pm
the good pine apple tart i bought and tasted , can be found in malacca, behind heron street, look for Donald and Lilly restaurant, its a house of nyonya food, look for the tall round container of pineapple tarts, not the square plastic containers.There are 3 suppliers for this. Its not very sweet, pastry is just nice.Worth your money.
February 9th, 2008 at 9:21 am
Hi Hochiak !
I have a problem keeping my pineapple tarts fresh. I always store in an air tight container after cooling the tarts completely but after 1 to 2 days but they became soft and did not taste as fresh as they came out from the oven. Do you have this problem and if so, how do you do it?
Thank you kung hei le fatt choy 2008
Yasmin Yeong
February 11th, 2008 at 3:43 pm
Yasmin : Kinda strange. Were the tarts from this recipe? You need to ensure that the jam is cool before storing. My m-i-l does not have the problem of the tarts becoming soft after keeping. I might need more details from you on what might have happened.
February 17th, 2008 at 7:42 pm
Hi Pablopabla (Hochiak) !
Thanks for your answer. Yes, this was the recipe. How many days can you keep yr tarts n not becoming soft? Strange as you said, I always have this problem during the lunar new year when I tend to bake quite a lot n I am sure it happened to your readers too. Maybe you can find out from your friends who baked a large batch.
Yes, I cooled the whole lot first b4 storing.
Hope you can help me. Thanks a million.
Yasmin Yeong
February 17th, 2008 at 8:32 pm
Yasmin : Hmm…firstly, the pastry for this pineapple tart pastry is soft (and crumbly) in nature. It does not crumble whilst in your hands but will have an almost “melt-in-the-mouth” feeling when put in the mouth. Could this be what you described as soft? Because I know there are some recipes out there which will give you “hard” pastry. We can keep these tarts for at least 3 weeks and they still taste almost as fresh as off the oven. Another thing I am guessing is that you might have cooled the tarts for too long before keeping. Once they jam are cool to touch, they can be stored. If you leave them out too long, they will become “less fresh”.
March 23rd, 2008 at 6:17 pm
Hi,
Thank you for your sharing your pineapple tart pastry. I have tried your receipe and I like it very much. I have tried some other recepe before out there on the web but their pastries are very hard. Yours are very soft and just melt in the mouth. Really great! Now I have to find a way to make the tasty pineapple jam myself and I would have a perfect pineapple tart. Thanks.
March 24th, 2008 at 12:58 pm
Sue : I am glad it turned out great for you. Feel free to share the recipes with others who like the melt-in-mouth pastry
May 19th, 2008 at 5:10 pm
Hi! I’d like to try this out. I’m a big fan for pineapple tarts especially the one that melt in your mouth. Can i know the ingredients in gm? Approximately how many ml of water do i have to put? Sorry for any inconvenience caused. Looking forward for your early reply. Thanks in advance.
May 20th, 2008 at 12:56 pm
Sally : 1 lb equals 453.59gms. 1 oz equals 28.35gms. Water is discretionary.
June 11th, 2008 at 9:27 am
Hi Hochiak
Love your blog,nice n delis recipes. Keep up the good work.
1 question though: How do you keep the BAKED Pineapple tarts fresh after baking. Mine somehow became soft the next day or so. How do you keep yours fresh. I would put them in an air tight container and they STILL became soft, why ? Thank you.
June 11th, 2008 at 1:55 pm
yasmin : Hi Yasmin, it’s hard for me to determine why the pineapple tarts you baked become soft. Sue liked it. Do keep it in an air-tight container.