Comments on: Pineapple Jam for Pineapple Tarts http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/ Recipes for home-cooked food and reviews of Malaysian food Sun, 14 Mar 2010 18:56:21 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Pineapple Tart Pastry | Delicious Asian Food http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/comment-page-1/#comment-6110 Pineapple Tart Pastry | Delicious Asian Food Tue, 02 Feb 2010 09:06:06 +0000 http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/#comment-6110 [...] 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 [...] [...] 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 [...]

]]> By: Valerie http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/comment-page-1/#comment-5878 Valerie Mon, 14 Sep 2009 02:34:31 +0000 http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/#comment-5878 Hi , What do you mean by Skin pineapple and scrape out the flesh. Drain flesh on a sieve for 10 minutes to obtain ½ cup of juice. What is obtain ½ cup of juice. so how many cups? How big is your cup?ml? Hi ,

What do you mean by

Skin pineapple and scrape out the flesh. Drain flesh on a sieve for 10 minutes to obtain ½ cup of juice.

What is obtain ½ cup of juice. so how many cups? How big is your cup?ml?

]]> By: Carol http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/comment-page-1/#comment-5797 Carol Mon, 27 Jul 2009 02:09:09 +0000 http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/#comment-5797 I love pineapple tarts, but have never bake in my life till today. I want to try making them according to your recipe. Please tell me the size or weight of the pineapples and the type. For the pastry is it plain flour or self-raising flour? I love pineapple tarts, but have never bake in my life till today. I want to try making them according to your recipe. Please tell me the size or weight of the pineapples and the type.
For the pastry is it plain flour or self-raising flour?

]]> By: Lee Kheng from Singapore http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/comment-page-1/#comment-5508 Lee Kheng from Singapore Tue, 27 Jan 2009 10:04:19 +0000 http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/#comment-5508 Hi, thanks for this recipe! It is so easy to do and delicious especially the pineapple jams which everyone tasted compliments of its freshness! I cut the sugar down to 150 gm and the sweetness just right! Hi, thanks for this recipe! It is so easy to do and delicious especially the pineapple jams which everyone tasted compliments of its freshness! I cut the sugar down to 150 gm and the sweetness just right!

]]> By: Spinney http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/comment-page-1/#comment-5492 Spinney Sat, 17 Jan 2009 15:44:52 +0000 http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/#comment-5492 Kelly, how abt trying this receipe without water. 600gm plain flour, 375gm butter, 1 egg, 1 teaspoon of vanilla essence. I always use this hasslefree dough for the "closed" pineapple tarts. No castor sugar or water needed. I'm wondering if vanilla essence could be substituted with pineapple essence. Anyone out there has tried this subsitute? Kelly, how abt trying this receipe without water. 600gm plain flour, 375gm butter, 1 egg, 1 teaspoon of vanilla essence. I always use this hasslefree dough for the “closed” pineapple tarts. No castor sugar or water needed. I’m wondering if vanilla essence could be substituted with pineapple essence. Anyone out there has tried this subsitute?

]]> By: Elsie http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/comment-page-1/#comment-5481 Elsie Mon, 12 Jan 2009 13:31:32 +0000 http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/#comment-5481 I've no time to prepare my own pineapple jam for the tarts, so I usually buy from either confectionary shops or mini-mart in Singapore. However, these jam tends to be too sweet and lack the sourish taste which is preferred by most of my friends. Just wonder if the lemon juice can help to "neutralize" the sweetness a little to suit our taste buds? If not, what can I do to reduce the sweetness or increase the sour taste? Thanks! I’ve no time to prepare my own pineapple jam for the tarts, so I usually buy from either confectionary shops or mini-mart in Singapore. However, these jam tends to be too sweet and lack the sourish taste which is preferred by most of my friends. Just wonder if the lemon juice can help to “neutralize” the sweetness a little to suit our taste buds? If not, what can I do to reduce the sweetness or increase the sour taste? Thanks!

]]> By: kelly http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/comment-page-1/#comment-5479 kelly Sun, 11 Jan 2009 04:25:48 +0000 http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/#comment-5479 what you mean by 1b of flour ? can anyone answer me ? and some cold water is about how much ? someone please answer me as soon as possible . what you mean by 1b of flour ?
can anyone answer me ?
and some cold water is about how much ?
someone please answer me as soon as possible .

]]> By: gnileo99 http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/comment-page-1/#comment-5446 gnileo99 Thu, 01 Jan 2009 08:53:13 +0000 http://www.deliciousasianfood.com/2007/10/02/pineapple-jam-for-pineapple-tarts/#comment-5446 Hi pablopabla I am just learning how to make the jam. I find that my jam tends to turn very dark after cooking it. Any idea why? Thanks Hi pablopabla
I am just learning how to make the jam. I find that my jam tends to turn very dark after cooking it. Any idea why?
Thanks

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