It's that time of the year again, when you meet your relatives you are usually not in contact with. You receive lots of money if you're single(Applies to me! Hehe! Ka-CHING!), you eat lots of snacks and good food. That's right, It's Chinese New Year!
I absolutely LOVE the festival! It's amazing that even though I don't really meet my cousins(due to distance and how we're quite busy) I'll meet them at least once and catch up. And of course, there's the food! Reunion dinners, Bakwa(a sort of meat jerky) and lots more!This year, in my sweet 16th year, I decided to bake for CNY. What should I start with? Pineapple tarts. It is a seemingly simple treat to bake. However, don't judge a book by it's cover. It's quite tedious, especially since it's made in big batches. That's why I roped in my sister and mum to help me with the wrapping of tarts.
It was a fun process and my family loved it. So much so that they were not very happy in sharing it with my relatives who visited us for dinner. We planned to hide the tarts before my relatives arrived, but well, they arrived earlier than expected. This was a conversation I had with my sis when I told her our relatives had arrived(a little too soon).
Me: Our aunt and uncle and their kids have seen our pineapple tarts!!!!!
Youngest sis: So?Me: They'll eat it, and less tarts for you! (Like duh!)
Youngest Sis: HUH! *jaw drops in horror*
I used Red Man brand of pineapple jam from Phoon Huat because I am seriously not ready to make pineapple jam from scratch.*shudders* Maybe another CNY. Do pre-roll the jam before making the pastry. And chill the jam. It's much easier to handle it when cold.
Well anyway, in order to make it up to them, I promised to make another batch of pineapple tarts. Just as well. I've got leftover pineapple jam and I have other recipes that I'm keen to try.
On a side note, the pastry can be used for open-faced tarts. As for how to wrap the tarts and how to make the rose design... That'll be for another post. I'm tired...
Hope you enjoy this recipe, 新年快乐（Chinese for Happy New Year!)
Pineapple Tart Pastry Recipe
(adapted from The Little Teochew)
- 200g plain flour
- 25g corn flour
- 1/4 tsp salt
- 140g cold, unsalted butter
- 1.5 egg yolks, beaten- 1.5 tbsp cold water (or iced water)
- 3 tbsp icing sugar**- 1/4 tsp cognac or pure vanilla extract
- For glaze, mix 0.5 egg yolk + 0.5 tbsp water(optional)
1. Sift the flours, icing sugar and salt. Mix well to combine.
2. Using the pointed ends of a fork, rub the butter into the flour until it looks like fine bread crumbs. If necessary, use fingertips to continue rubbing lightly the bigger pieces into finer pieces.
3. Beat together egg yolks, cold water and vanilla extract. Add it into the butter-flour mixture. Using your finger tips, gently coax all the crumbs into one large dough ball. Do not knead. As long as all the crumbs come together, stop. 4. Chill in the fridge for about 10mins, covered. Then, wrap the dough with jam. Glaze the tarts(optional. I skipped this step because the pastry brush was ruining the rose design).
5. Bake at 160°C for 20 minutes, turning the tray halfway through baking. According to the original recipe, 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.
