25.07.2014 - Batam, Raya is around the corner, so thought of making some buttery and melt in the mouth Pineapple Tarts.
Bought 2 pkt of ready cut pineapple with cores attached, around 737g 2 pkts. So i used them all in making the fillings. I blend in the cores too, nothing to be wasted. Making the pineapple filling can be a day ahead or a week ahead, pineapple filling can keep up to few months in an air tight jar.
For the pineapple dough, i got this recipe from Nasi Lemak Lover blog. Her recipe sounds good, so i give it a try. I have been reading many pineapple tart recipe dough, can't make my decision of which recipe to try, but decided to try NasiLemakLover. It turn out to be very yummy!! it really melt-in-your mouth tarts as said on her recipe. So buttery delicious.
Please refer the complete pineapple tarts recipe on her blog. Because i used my own measurement for the pineapple filling but surprisingly its just perfectly enough for making the tarts, im so glad... :) clap clap! good job to myself.
Homemade Pineapple Jam
737g Pineapple, blend with food processor ( do not add water or discard the pineapple juice )
3/4 cup sugar
1/2 tbsp vanilla essence
Method
Cook blended pineapple with juices in wok over low heat until water reduced. Add in sugar and vanilla essence cook over low heat, keep stiring till thicken, dish up and cool or into fridge. Pineapple Jam / Fillings can make a day ahead. Extra pineapple fillings can use as jam for bread.
Pineapple Tarts Pastry Ingredients:-
350g butter
100g sweeten condensed milk
510g plain flour / all purpose flour
2 egg yolks
1 egg yolk +1tsp milk, for egg wash
Method Pineapple dough:-
1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough.
4. Roll pineapple filling into ball (8g each) and roll dough into ball (10g each) i roll my dough about 11-12g each for ineapple filling no measurement.
5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.
6. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.
7. Bake in preheated oven at 165C (fan forced) for 23mins or till golden brown. i preheat at 180c, bake at 180c for 40-45mins. All perfectly brown. A total of 93pcs.
Bought 2 pkt of ready cut pineapple with cores attached, around 737g 2 pkts. So i used them all in making the fillings. I blend in the cores too, nothing to be wasted. Making the pineapple filling can be a day ahead or a week ahead, pineapple filling can keep up to few months in an air tight jar.
For the pineapple dough, i got this recipe from Nasi Lemak Lover blog. Her recipe sounds good, so i give it a try. I have been reading many pineapple tart recipe dough, can't make my decision of which recipe to try, but decided to try NasiLemakLover. It turn out to be very yummy!! it really melt-in-your mouth tarts as said on her recipe. So buttery delicious.
Please refer the complete pineapple tarts recipe on her blog. Because i used my own measurement for the pineapple filling but surprisingly its just perfectly enough for making the tarts, im so glad... :) clap clap! good job to myself.
Homemade Pineapple Jam
737g Pineapple, blend with food processor ( do not add water or discard the pineapple juice )
3/4 cup sugar
1/2 tbsp vanilla essence
Method
Cook blended pineapple with juices in wok over low heat until water reduced. Add in sugar and vanilla essence cook over low heat, keep stiring till thicken, dish up and cool or into fridge. Pineapple Jam / Fillings can make a day ahead. Extra pineapple fillings can use as jam for bread.
Pineapple Tarts Pastry Ingredients:-
350g butter
100g sweeten condensed milk
510g plain flour / all purpose flour
2 egg yolks
1 egg yolk +1tsp milk, for egg wash
1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough.
4. Roll pineapple filling into ball (8g each) and roll dough into ball (10g each) i roll my dough about 11-12g each for ineapple filling no measurement.
5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.
6. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.
7. Bake in preheated oven at 165C (fan forced) for 23mins or till golden brown. i preheat at 180c, bake at 180c for 40-45mins. All perfectly brown. A total of 93pcs.
No comments:
Post a Comment