Pineapple tarts are very popular in Indonesia, Malaysia, Singapore and Taiwan. In where I am from (Indonesia), pineapple tarts are always found in almost everyone’s houses on their festive’s day celebration. They are also available all year round at many bakeries or cake shops. Besides, it is also a popular souvenir. So, don’t be surprised if you see it in the souvenir stores.
When I was in Indonesia, few days before Chinese New Year, I started to bake pineapple tarts. It is a must have cookie in my family and most families, on this very special day for family members gathering. Pineapple are pretty cheap in Indonesia, but when gets closer to festive day, the price of pineapples at the market are getting more expensive as the demands are also getting very high. Below is the recipe that you can try, complete with the recipe of pineapple jam.
Pineapple tarts ingredients:
- Pineapple jam
- 150 g creamery butter
- 2 tbsp corn starch (optional)
- 150 g margarine
- 400 g low protein flour
- 50 g caster sugar
- 3 egg yolks
- 2 tbsp milk powder
- 2 egg yolks
- 1 tsp cooking oil
- 1 tsp milk
Pineapple jam ingredients:
- 2 pineapples (not ripe)
- 150 g brown sugar
- pandan leaves or vanilla extract
How to make pineapple tarts:
- Mix creamery butter and margarine in a clean mixing bowl, add caster sugar and whisk to combine.
- After that, add egg yolk one by one and mix to combine.
- Add milk powder and cornstach, combine them (not too long).
- Gradually add plain flour, knead until the dough is not sticky but still soft amnd easy to shape.
- Take small part of dough, make a ball of it then faltten. Fill pineapple jam on it and wrap. Size and shapes can be in any forms. They can be just round or leaf shape like I did as on the picture above. Place and arrange them on baking tray.
- Preheat the oven to 150 celsius.
- Brush egg wash over mini pineapple tarts and put them into oven. Bake for about 20 minutes or until golden brown.
How to make pineapple jam:
- Peel pineapples and grate or use blender to get the juice and pulp. Do not include the core (the middle part).
- Discard some part of the juice to shorten the cooking time, but to achieve fresher taste with more hint of sourness, use all the juice.
- Put grated pineapples (pulp with juice) in a pan and cook over medium heat. Don’t forget to stir it and becareful from the splash, as it is hot boiling and could burn your skin. Cook until the juice reduced, then add brown sugar and let it cook and reduced again, but keep in stirring.
- Cook until it reduced and caramelised, look like on the picture above.
- Let it cool down before use as cookies filling.
Happy Baking 🙂