Pineapple Tarts

PINEAPPLE TARTS

Another recipe for Pineapple Tarts, this is shared by Nancy Chee who has attended baking class on this. I have not tried this yet but it does sound like this is a good recipe. 

 

Pastry

18 oz butter (chilled block)                                        

4 oz milk powder (Nespray)

4 spoonful (optional) ??

4 oz icing sugar

3 yolks

24 oz (1 ½ ib) sifted all purpose flour or Rose blend flour

salt

few drop of yellow colouring (I would prefer just to use custard powder or egg wash)

 

Method :

 1)    Mix sifted flour and milk powder and sifted icing sugar and pinch of salt together.  Add block butter

 2)    Make a well, pour egg yolks, colouring and milk into No.1 and mix with fingers tips to form a pastry dough leave in the fridge for 30 minutes in plastic bag.

  

Fillings

1)    4 cups grated half ripe pineapple with juice squeezed out, but not too dry.  2 cups (16 oz) sugar, ½ “ cinnamon (kayu manis), 1 star anise (cengkih) and 1 clove (ding hiong)

 2)    Place pineapples, sugar spices in a Kuali and cook till almost dry for about 1 flour in low heat.  Keep stirring until thick store over night in the fridge.

3)    Make pineapples filling into size of a quails egg and put on a tray in fridge ready for use.

 

To shape Tarts

 

1)    Roll pastry in grease proof paper.  Knead pastry smooth and roll out to 1/2”

2)    Cut pastry into rounds

3)    Place a piece of pines jam on one half of pastry and fold the other half over.

4)    Press edges together and roll in oblong

5)    Use a pair of small scissors and draw tiny 'V shapes” on the pot half tart. Brush with egg.

6)    Insert a clove on the broader end of tart

7)    Bake in 190 C / 372 F until golden brown

 

 http://nasilemaklover.blogspot.com/2013/02/my-best-melt-in-mouth-pineapple-tarts.html

350 gm Butter

100 gm Condensed Milk

510 gm Plain flour 

2 Egg Yolks 

1 Egg Yolk + 1 Tsp milk Egg Wash