f Two Hundred & Ninety Nine. -Pineapple Tarts!


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Two Hundred & Ninety Nine. -Pineapple Tarts!

January 17, 2011 /

The Pineapple Tarts Recipe! ~.~
It was my very first attempt at these!

Okie, some of you have been asking me for the recipe.
& TADAH! here it is!
I got this from Fresh from the Oven.

Pineapple Rolls/Tarts

for the pastry:
220g unsalted butter, at room temperature
(I used SCS brand. I always trust this brand!
Got them from NTUC at a discounted price of 3 for $9.95)
375g all purpose flour
1/4 teaspoon salt
2 egg yolks
50g confectioners' sugar/icing sugar(I used appx 35g instead)
2 tablespoons cornstarch
1 egg yolk, for egg wash

for the pineapple filling (from scratch):
250g grated pineapple
150g sugar (or to taste)
1 tbsp lemon juice
1/2-1 teaspoon cornstarch

for the pineapple filling (from canned crushed pineapple)
1 can crushed pineapple, drained
1/4 cup granulated sugar (or more to taste)
1-1.5 teaspoon cornstarch
1 teaspoon lemon juice (optional)

I made mine from canned pineapple :)

To prepare the pineapple filling,
(from scratch):
Bring to a boil grated pineapple, sugar and lemon juice. Let it simmer for 30 minutes or until it thickens.Taste to see if it has achieved the desired sweetness. Add more sugar when necessary. Sieve in half a teaspoon of cornflour.

Let the pineapple filling cool to room temperature before using. It can also be kept in refrigerator for 1 week.

Pineapple filling from canned crushed pineapple:
Using low to medium heat, cook the drained crushed pineapple and sugar until most liquid has evaporated, and the mixture turned golden. Stirring constantly using a wooden spoon to avoid burning. Taste, and add more sugar when needed. Add in 1 to 1.5teaspoon of cornstarch to thicken the mixture.

Let cool to room temperature before using.

For the pastry:
Sieve all purpose flour, corn flour, salt and icing sugar into a medium bowl.
Beat butter in a mixer until it turns light in color and fluffy.
Add in egg yolks until well combined.
Slowly beat in the flour mixture until just combined.

Then, I used the tips from
one of my fav sites: HappyHomeBaking

"Wrap the dough with cling wrap and chill in the fridge for about 30mins.
(This will prevent the dough from spreading, and makes it easier to handle.)"

Yea, that's what I did!

To assemble:
Roll pineapple filling into small individual rounds.
Turn dough out and roll into small rounds.
Flatten the rounds and use it to cover the prepared filling.
Brush the unbaked rolls with egg wash.

As you can see, I made 2 versions of the tarts.
I usually prefer to eat the ones with the fillings inside,
I realised those are more tedious to make!!
because as I attempted to wrap the fillings inside,
the dough tend to "crack" & thus I had to make extra effort to "mould" it
such that the fillings do not "leak" out.
So, I took out my cookie cutters,
& used the star-shaped one,
whic relatively easier to make. ~.~
You can try out other shapes too.
Who says that pineapple tarts have to be those usual boring shapes that we see?? ;p

I even tried putting the fillings in between 2 star-shaped dough,
so they became "sandwich tarts".

Be creative!

Bake in a preheated oven at 350F/180ºC
for 10 to 15 minutes or till lightly brown.

If you have a lousy oven like mine,

then you gta keep a lookout at your tarts every 5mins or so.
to ensure that there is no uneven baking,
& else you may end up having BURNT TARTS.
(lucky I didnt have any of those though!)
I kinda liked them :}
I felt that the sweetness was just nice
as I dont really like it to be too sweet,
& when I bake for my family members,
I usually bake the stuff with less oil & less sugar. ;p
So, if you think you & your loved ones/friends will prefer sweeter treats,
you can increase the sugar for the pineapple fillings.
my bf felt that the sweetness could be increased a lil' :)

I had extra pastry leftover,
as I used up the pineapple fillings first.
didnt wna waste them.
So I made these:

Added choco chips because the pastry itself aint really sweet,
if you noticed, most of the sweetness comes from the pineapple fillings :)