more brownish.. bake for extra time.. more crispy and the paste more chewy
lighter brown version.. more softer
just a upclose pictures only.. hehe
my first trial..oblong shape.. too lazy to make this pattern.. rounder more better/easier
The greatest thing about baking.. hmm.. alot of of ingredientssss can be store bought. And there created something like pineapple paste, red bean paste, etc.. I have bought the red bean paste for quite a while but yet to prepare anything tempting.. then last weekend, i just woke up and start digging out the recipe book and see wat i can make for fun.. and finally this pineapple tart tempted me soo much and i was looking at the ingredient. And I found out the ingredient needed is quite simple.. so I make the decision to make it and I went to look for the pineapple paste and see any available or not... yeah... so many box of container... so excited about it. So my mission began, and who knows the most simple ingredients can make u soo tiring yet so enjoying. As this ingredient used is cold butter and I was thinking cold butter. oh no.. my hand sure feel very tired from the spatula pressing... hehe.. but as long as the outcome is satisfying.. here comes the recipe
Ingredient:
Rich Short/Crust Pastry:
250g cold butter
50g icing sugar
1 egg yolk
360g plain flour, mixed with 2 tbsp custard powder and sifted
Pineapple Jam Filling:
Store Bought Pineapple Paste.
But if anyone wants to make their own paste, here's the recipe
2 pineapple, grated
200g sugar, 2 cloves
3cm cinnamon stick
1 tbsp lime juice
1 egg, beater, for glazing
Method:
1.pineapple jam/paste:
Put all ingredients into a big pot, bring to boil, lower fire and leave to cook till almost dry, stirring once in a while. When almost dry, keep stirring to prevent it from burning until golden brown and dry. Leave to cool. Divide into small parts and form into balls.
2. Pastry:
Mix cold butter, icing sugar and egg yolk till creamy. Fold in flour and mix to form a dough. Leave aside for 30 minutes.
3. Get ready some flour and spread around the plate so that the pastry can be roll out OR for me, I used my palm to flatten the pastry and I place the pineapple filling in between and rolled it with both my hand.. there are many ways to do it... it all depends on the pattern you like.
4. Bake at 180 deg. cel. till golden brown. For me my estimated time is around 15 minutes to 20 minutes.
Note: Pineapple tarts must be totally cooled before storing so that the tarts will not turn mouldy easily.
Ingredient:
Rich Short/Crust Pastry:
250g cold butter
50g icing sugar
1 egg yolk
360g plain flour, mixed with 2 tbsp custard powder and sifted
Pineapple Jam Filling:
Store Bought Pineapple Paste.
But if anyone wants to make their own paste, here's the recipe
2 pineapple, grated
200g sugar, 2 cloves
3cm cinnamon stick
1 tbsp lime juice
1 egg, beater, for glazing
Method:
1.pineapple jam/paste:
Put all ingredients into a big pot, bring to boil, lower fire and leave to cook till almost dry, stirring once in a while. When almost dry, keep stirring to prevent it from burning until golden brown and dry. Leave to cool. Divide into small parts and form into balls.
2. Pastry:
Mix cold butter, icing sugar and egg yolk till creamy. Fold in flour and mix to form a dough. Leave aside for 30 minutes.
3. Get ready some flour and spread around the plate so that the pastry can be roll out OR for me, I used my palm to flatten the pastry and I place the pineapple filling in between and rolled it with both my hand.. there are many ways to do it... it all depends on the pattern you like.
4. Bake at 180 deg. cel. till golden brown. For me my estimated time is around 15 minutes to 20 minutes.
Note: Pineapple tarts must be totally cooled before storing so that the tarts will not turn mouldy easily.
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