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
- 1 lb. flour
- 10 oz. butter
- 2 to 3 egg yolks
- Some cold water
- 4 teaspoon castor sugar
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 between baking / greased paper. (The fork and fingertip technique is what makes the pastry special)
Use mould to shape tarts. Lightly dust the pastry and mould with flour before cutting with the mould.
Roll a small amount of jam into a ball. Press the ball of jam onto the tart pastry.
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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