Sign Up
Log In
width="24" height="24" My Account
My Bookmarks
Log Out
or
Ingredients
- Yields 30 pieces
pineapple jam:
5 pineapples (shredded)
rock sugar
2 star anise
1 cinnamon stick
pastry:
200 g all purpose flour
200 g superfine/cake flour
80 g milk powder
20 g corn flour
50 g icing sugar
300 g cold salted butter
2 egg yolks
egg wash:
1 egg yolk
1 tsp milk
Lilian's Pineapple Tarts
In Chinese culture, pineapple is considered as a symbol of wealth and prosperity, and is used in rituals such as moving into a new house. Now, it is commonly seen in the form of pineapple tarts during Chinese New Year as it gained popularity as an auspicious gift for family and friends. I’ve enjoyed baking these delicious cookies each year and hope this recipe brings as much joy to you and your loved ones.
- Medium
- 30 min
- 20 min
- 15 min
- 3 steps
- 10 Ingredients
- Medium
- 3 steps
- 10 Ingredients
- 30 min
- 20 min
- 15 min
Instructions
-
Prepare pineapple jam
- Quarter the pineapple and shred.
- Add shredded pineapple into a saucepan, add cinnamon stick and star anise.
- Add in sugar, keep stirring on medium heat otherwise it may burn.
- Cook until desired thickness and colour.
- If ready to use, roll pineapple jam into balls (5g per ball).
- If not, allow pineapple jam to cool completely before storing inside the fridge.
-
Prepare the pastry shells
- Preheat the oven to 160 C.
- In a large bowl, mix all purpose flour, cake flour, milk powder, corn flour and icing sugar.
- Cut butter into small cubes and add into the above dry ingredients.
- Add in both egg yolks and continue to knead until dough is formed.
- Cling wrap and chill the dough for 30 mins.
- Dust table with flour,using a rolling pin, flatten dough into a 0.5 cm thickness.
- Cut the dough with a cookie cutter to make the shell.
-
Bake the tarts
- Pre-bake the dough for 10 mins. Shells will not be fully baked yet.
- Put pineapple jam balls onto cookie dough and place tarts on a baking tray.
- Apply egg wash and place in the oven.
- Bake further at 160 C for 20 mins or until golden.
- Remove from the oven and allow to cool completely.
Plate and Serve!
Pineappl tarts can also be stored inside an airtight jar.
Reviews
{{formErrorMessage}}
Show more reviews
Ingredients
- Yields 30 pieces
-
pineapple jam:
5 pineapples (shredded)
-
rock sugar
-
2 star anise
-
1 cinnamon stick
-
pastry:
200 g all purpose flour
-
200 g superfine/cake flour
-
80 g milk powder
-
20 g corn flour
-
50 g icing sugar
-
300 g cold salted butter
-
2 egg yolks
-
egg wash:
1 egg yolk
-
1 tsp milk
Nutrition
Close