Sunday, January 25, 2009



Pastry Tart:
340 g all purpose flour
200 g cold butter, cut into small pieces
2 tbsp icing sugar
1/2 tsp salt
1/2 tsp pure vanilla extract
1/2 tsp baking powder
5 tsp cold iced water
1 egg yolk

Egg Wash: Lightly beat with
1 egg yolk
1 tsp water

Pineapple Filling:
2 kg whole pineapple
200 g sugar
1 tbsp lemon juice
1 tbsp butter
1 cinnamon stick
8 whole cloves
2 star anise
1/4 tsp cinnamon powder


1. For the filling, remove the skin of the pineapple and gouge out the black eyes with a sharp knife. Shred the pineapple into a large bowl and strain off half of the juice.

2. Put the shredded pineapple, sugar, butter and lemon juice into a saucepan and cook till thick like jam for about 60 minutes.

3. Add in the sugar to taste and if the jam is too dry, add in more pineapple juice that been saved.

4. Cool the pineapple filling before adding to the pastry.

5. For the pastry, preheat oven for 390 F. Lightly beat the egg yolk with vanilla extract and set aside.

6. Sieve the flour, baking powder and icing sugar into a mixing bowl. Stir in the salt and mix it well.

7. In the flour mixture, add in the cold butter and using the rubbing-in method to rub in the butter into the flour until it is bread crumbs like.

8. Add egg yolk and ice water into the flour and use a fork to blend well to form a dough or you can used a food processor for this method.

9. Wrap the dough in a plastic wrap and refrigerated for at least 1 hour.

10. Remove the dough from the refrigerator. On a floured surface, put the dough on it and roll out the dough to 4 mm thick with a rolling pin. Use a tart cutter to cut the dough and place the tart on the prepared baking sheets.

11. Roll the pineapple filling into a small ball and add to the tart. Brush the tarts with the egg wash.

12. Bake the tarts for at least 15-17 minutes or until golden brown.

13. Let it cool completely before serving.

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