Comments on: Pineapple Tart Pastry http://www.deliciousasianfood.com/2007/05/17/pineapple-tart-pastry/ Recipes for home-cooked food and reviews of Malaysian food Sat, 21 Jan 2012 09:14:42 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: pablopabla http://www.deliciousasianfood.com/2007/05/17/pineapple-tart-pastry/comment-page-2/#comment-7962 pablopabla Fri, 13 Jan 2012 03:57:06 +0000 http://www.deliciousasianfood.com/2007/05/17/pineapple-tart-pastry/#comment-7962 <strong>Karen</strong> : 1 tablespoon of water should suffice. <strong>Kate</strong> : Please do use butter instead of margarine or shortening. As for the thickness of the pastry, it should ideally be between 3 to 5mm. Karen : 1 tablespoon of water should suffice.

Kate : Please do use butter instead of margarine or shortening. As for the thickness of the pastry, it should ideally be between 3 to 5mm.

]]> By: Kate http://www.deliciousasianfood.com/2007/05/17/pineapple-tart-pastry/comment-page-2/#comment-7960 Kate Thu, 12 Jan 2012 00:40:30 +0000 http://www.deliciousasianfood.com/2007/05/17/pineapple-tart-pastry/#comment-7960 Can I use margarine instead or shortening ? Can I use margarine instead or shortening ?

]]> By: Kate http://www.deliciousasianfood.com/2007/05/17/pineapple-tart-pastry/comment-page-2/#comment-7959 Kate Thu, 12 Jan 2012 00:39:18 +0000 http://www.deliciousasianfood.com/2007/05/17/pineapple-tart-pastry/#comment-7959 Hi, thanks for sharing your MIL secret recipe. After reading all the above comments, all the 'estimate' quantity of ingredients are clearer now. How about the thickness of the dough when roll it? I'm sorry I'm really bad on estimating how thick the jam tart should be. There must be an ideal thickness of the tart so that it'll just melt in the mouth and will be cook in your baking time of 20 min. I've seen some that are very thick. Hi, thanks for sharing your MIL secret recipe. After reading all the above comments, all the ‘estimate’ quantity of ingredients are clearer now. How about the thickness of the dough when roll it? I’m sorry I’m really bad on estimating how thick the jam tart should be. There must be an ideal thickness of the tart so that it’ll just melt in the mouth and will be cook in your baking time of 20 min. I’ve seen some that are very thick.

]]> By: karen lim http://www.deliciousasianfood.com/2007/05/17/pineapple-tart-pastry/comment-page-2/#comment-7958 karen lim Wed, 11 Jan 2012 05:43:55 +0000 http://www.deliciousasianfood.com/2007/05/17/pineapple-tart-pastry/#comment-7958 Hi tks for sharing. May i ask how much estimated cold water did you add into the mixture? appreciate your advise as i dont know the amount of water to add. Hi tks for sharing. May i ask how much estimated cold water did you add into the mixture?
appreciate your advise as i dont know the amount of water to add.

]]> By: pablopabla http://www.deliciousasianfood.com/2007/05/17/pineapple-tart-pastry/comment-page-2/#comment-7953 pablopabla Tue, 10 Jan 2012 06:38:54 +0000 http://www.deliciousasianfood.com/2007/05/17/pineapple-tart-pastry/#comment-7953 <strong>Maggi</strong> : Hi, I'm sorry to hear that the pastry did not turn out as expected. Try using plain flour as indicated in the recipe. As for water, a tablespoon should suffice. My mother-in-law usually uses the egg shell to measure :) Maggi : Hi, I’m sorry to hear that the pastry did not turn out as expected. Try using plain flour as indicated in the recipe. As for water, a tablespoon should suffice. My mother-in-law usually uses the egg shell to measure :)

]]> By: MAGGI http://www.deliciousasianfood.com/2007/05/17/pineapple-tart-pastry/comment-page-2/#comment-7952 MAGGI Tue, 10 Jan 2012 06:11:58 +0000 http://www.deliciousasianfood.com/2007/05/17/pineapple-tart-pastry/#comment-7952 Hi baking it yesterday and it turn out bad! Do not know what happened, the dough is so soft! I try baking it in the oven for almost 30 mins and it is still uncooked! I uses gulten free flour. Could that be the problem? It says cold water in your recipe but did not said to put how much.Please advise. Hi baking it yesterday and it turn out bad! Do not know what happened, the dough is so soft! I try baking it in the oven for almost 30 mins and it is still uncooked! I uses gulten free flour. Could that be the problem? It says cold water in your recipe but did not said to put how much.Please advise.

]]> By: rmcheah02 http://www.deliciousasianfood.com/2007/05/17/pineapple-tart-pastry/comment-page-2/#comment-7122 rmcheah02 Thu, 14 Apr 2011 05:53:24 +0000 http://www.deliciousasianfood.com/2007/05/17/pineapple-tart-pastry/#comment-7122 Made the tarts today. Yumms, the only thing i did was to add lemon juice instead of water. Great job, Love you blog btw. Made the tarts today. Yumms, the only thing i did was to add lemon juice instead of water. Great job, Love you blog btw.

]]> By: charlotte http://www.deliciousasianfood.com/2007/05/17/pineapple-tart-pastry/comment-page-2/#comment-7072 charlotte Thu, 20 Jan 2011 08:46:42 +0000 http://www.deliciousasianfood.com/2007/05/17/pineapple-tart-pastry/#comment-7072 Hi Hochiak, this is the first time I tried to bake pineapple tarts & I found your recipe in the website. My first attempt in making the pastry n jam was very successful, it's very soft n tasted very good and now I'm making my second batch of tarts to giveaway. Thank you very much for sharing the recipe generously. Hi Hochiak, this is the first time I tried to bake pineapple tarts & I found your recipe in the website. My first attempt in making the pastry n jam was very successful, it’s very soft n tasted very good and now I’m making my second batch of tarts to giveaway. Thank you very much for sharing the recipe generously.

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