Pineapple Tarts is one of the highlight "Festive Cookie" of Chinese New Year and it is a must to consume during the Chinese New Year season that brings “旺来”, good luck to come! Typical shapes include a flat, open tart topped with pineapple jam under a lattice of pastry, rolls filled with jam that are open at the ends and jam-filled spheres or a close-up tart like here.
I am submitting this to Aspiring Bakers # 3: My Favorite CNY Cookie (Jan 2011) hosted by j3ss kitch3n.
Here is the recipe
180g Plain flour
20g Corn flour
40g Icing sugar
1 Egg yolk (lightly beaten with 1 tbsp ice water, 1/2 tsp vanilla extract plus a drop of egg yellow coloring)
150g Cold butter
1/2 tsp Salt
500g Pineapple Jam (store bought) ~ roll into a small ball about 8g each
Method:
- In a large bowl, sift in plain flour, corn flour and icing sugar, mix well. Cut in butter and rub with fingertips until mixture resembles coarse crumbs.
- Make a well in a center, pour in beaten egg yolk with water and vanilla extract and bind the ingredients to a soft dough. (do not over knead) Add a little extra flour if dough is too soft. Put dough in the fridge for 20-30 mins to firm up.
- Remove pastry from fridge. Roll pastry between two plastic sheets to about 5mm thickness, cut into shape with a pineapple tart mold and place in a greased lined baking tray and bake for 10 mins at preheated oven 175C.
- Remove tray from oven, fill the center of tart with pineapple jam. Cut small strips from from remaining dough to form a criss-cross pattern on top of the tarts.
- Return tarts to oven and bake for another 10 mins or pastry until golden brown.
- Cool tarts on wire rack and store in an airtight container.
Enjoy Baking!
your pineapple tarts look like gold coin ann! very pretty! can i know which brand of pineapple paste did you use?
ReplyDeleteBeautiful pineapple tarts. :o
ReplyDelete@j3ss kitch3n
ReplyDeleteJess, Thanks for your compliment :) I bought the pineapple paste from PH. This year the paste from PH is soft and not too sweet.
ann so its phoon huat brand? not the triple A or red man?
ReplyDeleteA friend of mine tried baking some pineapple tarts but find that the pastry is too pale in colour.. Guess she can put in a drop of egg yellow colouring to darken the colour.. I bought a pkt of premix for the pineapple tarts as well.. Going to try it this weekend!
ReplyDeleteYour tarts are gorgeous! Like what j3ss said, looks like gold coin - very prosperous!! It's nice how you got the detail on the dough. Mine always seems to fade away once it's out of the oven. Maybe it's your recipe... I'll have to give it a try :)
ReplyDelete@j3ss kitch3n
ReplyDeleteJess, I bought the good quality one at $5.50 not sure how many As... hahaa..
@love melody, love baking
ReplyDeleteWOW! You bought many premix flour, all at Gim Hin Lee? must try that one day.
I prefer to add a little yellow coloring in the pastry than egg wash so that the pastry comes out in even nice golden color.
@NEL, the batter baker
ReplyDeleteThank You! I think the dough must be a little thicker to gets the detail.
Very beautiful, golden yellow pineapple tarts in flower shape. Is there any way to buy this kind of flower mould on-line?
ReplyDeletewow, I didn't know that theres a pineapple tart flower mold...no need for the laborious pinching of the dough anymore. Where did you get that mold? Gorgeous & yummilicious tarts!
ReplyDeleteI really like the flower shape and the tiny cross on the cookie is so cute!
ReplyDeletethe pineapple tarts look very beautiful!! I love the detail on your dough!
ReplyDeletedespite the new innovative ways to rebake this chinese new year goodie, nothing beats the traditional pineapple tart.
ReplyDeleteAnn, u've indeed caught my attention with my fave Pineapple Tarts! I can't live without these; it's a must-have every CNY! Love it!
ReplyDeleteAnncoo, your baking skills are amazing. I love to see the creations that you share with your readers, These pineapple cookie/tarts are delightful.
ReplyDeleteVelva
wow, this is must have during CNY, yummy
ReplyDeleteAnncoo...your pineapple tarts looks great...I still haven't started mine yet :p now frying the arrowroot chips :)
ReplyDeletewow beautiful tarts love seeing all the treats for Chinese New year hugs
ReplyDeletei am staring at my mac and "drooling" helplessly! :) lovely tarts ..... esp love the 1st picture, looks like a sunflower - sunny, bright and beautiful.
ReplyDeleteAnn, I love your pineapple tarts, the colors are so bright and beautiful.
ReplyDeleteYour pineapple tarts so pretty. I will probably make a trip to PH to check the pineapple paste. So tempting ....
ReplyDeleteyummy!
ReplyDeleteThanks for sharing. :)
What a lovely cookie cutter and how pretty your tarts look.
ReplyDeletewow those pineapple tarts are really pretty! I love the mould too!
ReplyDeleteGuess where I am headed next week? to Chinatown for some molds! these are picture-perfect, gorgeous!
ReplyDeleteThe tarts are so pretty and delicious-looking! Wonderful color and the pattern prints are so clear! Thanks for sharing. =D
ReplyDeleteGoodness! With these, it's bound to be a wonderful new year!
ReplyDeleteCame down here just following these cute cookies :) Lovely cutter and crunchy cookies! Love to be here for more.
ReplyDeleteCheers!!
Pretty golden gems! I got bad experience making open tarts. The pineapple paste turn rock hard after baking. Any tips to avoid this?
ReplyDelete很漂亮的黄色^^
ReplyDeleteAnncoo,
ReplyDeleteYour "gold" is so beautifully moulded and baked! They are so uniform, like from factory production with quality checks! Hahaha... Very nice!
Ann
ReplyDelete1. which method produces better pastry crust - mixing butter/flour with finger tips as shown in your recipe or creaming butter with mixer?
2. how many cookies make with this recipe (estimate)?
3. since its open face tarts, does jam dries up more easily after a few days compared to closed tarts?
thk you v much for your help. Liz
a feast for my eyes!
ReplyDeleteHi.
ReplyDeleteThe tarts look divine, wish to grab a one.
FOODELICIOUS
Gorgeous and damn pretty looking pineapple tarts..
ReplyDeleteyours ones are so round. I love pineapple tarts but it's a lot of work
ReplyDeleteAnn, is the 80g icing sugar correct? it seems more than normal for this amount of flour. Ruth
ReplyDeleteAnn, this is the prettiest pineapple tarts that I've ever seen. We love to make pineapple tarts for CNY too ♥
ReplyDeleteWow....very, very beautful. The shapes and patterns are so well defined. And the jam is so round! Wonder how you did that. I know...I need to learn patience in the kitchen from you, Ann....haha
ReplyDeleteif i'm making close-up tarts, is this pastry dough better compared to the previous one last year? which is easier to roll into balls without breaking? And also will not be too crumbly. Thank you. Mary
ReplyDeleteVery beautiful, but I don't know how to put in the container if I were to bake the open type.. hee
ReplyDeleteThese are TOO amazing!! I LOVE pineapple tarts. They're probably my favourite cookies and I could eat a whole batch in one sitting! Yours look gorgeous, especially how the pineapple jam looks so round and neat like that. I've never seen it look so perfect. Looks delicious, I wish I could have some!
ReplyDeleteAnncoo, you never fail to impress me... I really love your pineapple tarts!!!!!
ReplyDeleteAnn, they look absolutely stunning! My favourite CNY cookies. Still have to make mine, made the jam on the weekend. Hope mine turn out as good as yours, or at least close to them.
ReplyDelete@kat
ReplyDeleteYou can get the mold at Phoon Huat, Sunlik or Gim Hin Lee.
@Small Small Baker
ReplyDeleteIs it not enough of butter or you've over kneaded the dough?
@Passionate About Baking
ReplyDeleteJane, Thanks for your compliment. I spent about two hours making this tarts, very time consuming.If the factory hires me, either I'm fired or the factory closed down...hahaa..
@Anonymous
ReplyDeleteLiz,
1. I think both are about the same as long as when mixing the butter and flour, the mixture must be crumbly o sandy.
2. My recipe here makes about 45-50 pcs.
3. After baked, you need to store the tarts in the container right? So the jam will not get dries easily.
@Anonymous
ReplyDeleteRuth, Thank you very much for reminding. I actually half the recipe that's why there is a typing error.
@Anonymous
ReplyDeleteMary, I personally prefers the closed up tarts because easier to roll and both recipes are different. The closed up tarts with custard powder and honey and not crumbly.
@Charmaine
ReplyDeleteCharmaine, Thank you! You cook your own pineapple jam! must be very delicious with the fibers in it. I cooked the jam twice...and it's a lot of work and so tiring..
The tarts are beautifully done!
ReplyDeleteYour pineapple tarts look so neat and tidy! Sad, I don't even have time to think of what to bake for this CNY.
ReplyDeleteYours look so tempting! Actually I'm still thinking whether to make pineapple tart this year or not because it's a lot of jobs.
ReplyDeletepineapple tart is my favorite!
ReplyDeleteann, looks awesome!! i got so much to learn from you..
ReplyDeleteThey are like sunflowers smilling at me. This is definitely one of the most beautiful pineapple tarts I have ever seen.
ReplyDeleteLike others I like the mould too. The pattern is very nice. If I were to make open-faced pineapple tart (so far I only made close-faced before) I will definitely want to get this mould.
Beautiful tart! Make me tempting to grab one and eat it now :)
ReplyDeleteWhat litle beauties! Your baked good always are gorgeous and welcoming. (Bet I cannot have just one) Happy New Year to you!
ReplyDeletethe tarts looks really beautiful and YUMMY! (: (:
ReplyDeleteThank you ALL for your lovely comments.
ReplyDeleteAll of you must be very busy baking for the CNY. Please excuse me for not visiting you regularly...very busy in my kitchen ;DD
Yes yes, pineapple tarts are definitely a favourite in CNY! Mine especially, heehee. I made exactly the same shape for my hubby collegue today, I feel this is the most traditional way of shaping it. Yours is lovely!
ReplyDeleteAnncoo, these pineapple tarts are so cute, love how you made them...I'd love to have them as we celebrate the new year :-) They are perfect! Love the photos as well ;-)
ReplyDelete@AnncooNot the dough, it's the pineapple paste that hardens after baking. So I prefer to make closed types.
ReplyDeleteDelicious luscious fillings of pineapple!
ReplyDeleteThis is my favorite CNY cookie! Unfortunately I seldom make them here in the States as it is very time consuming and labor intensive. Your tarts look gorgeous!
ReplyDeleteOMG Ann, these are sooo pretty & picture perfect! Bravo! I love pineapple tarts. I'm going to start mine next week. Hope you're having a lovely evening.
ReplyDeleteCheers, Kristy
These look fabulous and what a pleasant change from everything chocolate. Thank you for linking them to tailgating time.
ReplyDeleteThese little tarts are just amazing!
ReplyDeleteBeautiful :)
BeeBee ~ Thank you. How many containers of pineapple tarts you're making this year?
ReplyDeleteThank you Juliana :) Happy Lunar New Year!
SSB ~ Oh..sorry :( I personally also prefer the closed types. But this year PH's pineapple paste is quite soft, so problem to use for the opened face tarts.
Tigerfish ~ Are you coming back for CNY?
Biren ~ Yes it is very time consuming. I actually thought of asking whether you want this mold :))
Kristy ~ Your pineapple tarts must be also a perfect one.
3 Sides of Crazy ~ Thank you very much for visiting :)
Alisha ~ Thanks :)
@neyeeloh
ReplyDeleteEsther, Sorry,I forgot to answer your question. Place a piece of silicon or baking paper on top of each layer of the tarts.
Those pretty, golden treasure look amazing! The patern is perfect, you've got magic hands my friend. Wish you a very happy new year my Cake Queen!
ReplyDeleteMamatkamal
Anncoo...these turned out stupendous. I'm so impressed with that first photo. My hand almost reached out to plop a tart into my mouth...mumm!
ReplyDeleteThis is a novelty for me...loved learning about it's symbolism during the Chinese N.Year ;o)
Flavourful wishes,
Claudia
magnifiques ces tartelettes avec une très jolie forme, c'est de l'excellent travail
ReplyDeletej'adore
bonne soirée
These look totally professional and picture perfect! Nothing less than what I've come to expect from you!
ReplyDeleteYour pineapple tarts are absolutely stunning and I love learning about the symbolism behind the traditional foods of CNY. Thanks, Ann :)
ReplyDelete@Mamatkamal
ReplyDeleteHello dear, long time haven't hear from you. Less blogging nowadays? Hope to see more your postings:)
@She's Cookin'
ReplyDeleteThank you for your compliment :) Please visit often.
Claudia ~ Thanks for your lovely words :)
ReplyDeleteFimere ~ Thanks!
Ann, the tarts look so yummy. I've seen this mould but didn't buy it. Looks easy to make with this mould. Lovely pictures!
ReplyDelete@Cheah
ReplyDeleteCheah, Is not easy to mold in the beginning and I took 2 hours to finish making this. I still prefer the closed up tarts.
HI Pui yee. Bump into your blog from Peck's Facebook.
ReplyDeleteThe tarts look delicious.
Ah Cheong.
@Cheong
ReplyDeleteOh! I thought you know about my blog?
Please visit often :))
She showed me before. But I forgot your blog address.
ReplyDeleteHi Ann,
ReplyDeleteMay i ask how u mould the dough? Cut the rim 1st then press to imprint? is ur mould the big size? cos i know there's a smaller version. thks
@CheezyHeart
ReplyDeleteI've posted a picture of molding the pastry. If you find the dough sticks to the mold, dust some flour on the dough and mold. Twist and turn the rim and press to imprint, then lift up mold. Buy the smaller version one. Best is pop the whole tart into your mouth, it's quite powdery.
Wow, these are totally awesome! So beautiful! Thanks for linking them up for Tailgating Time - hope to see you again tomorrow for this week's Tailgating Time :-)
ReplyDeleteThks Ann for e moulding pics :) it centainly helps alot :)
ReplyDeletethese are so beautiful. I especially love the mould. do you have problems with the pastry turning out too crumbly without a egg yolk wash?
ReplyDelete@travellingfoodies
ReplyDeleteI think the crumbly of the tart is not because of the egg wash. You can egg wash if you prefer.
Hi Anncoo,
ReplyDeleteWhat is the oven temperature that you use to bake this tart? :)
@hanushi
ReplyDeleteOops! I left this out. Is at 175C :)
These are culinary jewels Ann!!!
ReplyDeleteHow beautiful! The prettiest tarts ever? What would be the oven temp to bake these ?
ReplyDeletebeautiful blog...will be back for more soon.
-Shilpa
Hi,
ReplyDeleteCame across your website today......I love it. The recipes & pictures are awesome. I so so love these pineapple tart cookies but can you please tell me where I can find the tart moulds . I am so dying to get some of these moulds & bake some cookies.
Thanks for sharing your recipes. I Love it.
Visit me at http://smart-snacks.blogspot.com
@alpana
ReplyDeleteThanks Alpana :) I think you can check ebay.us.
Hi
ReplyDeleteCan I know what is the diameter of the tart? Tx!!
The tart mould size is 4cm.
DeleteThank you very much!!!!
DeleteThanks for the recipe! I tried this morning and for some reason I put in 1 tbsp icing sugar instead of 40g, I must be seeing too many recipes :p The dough is slightly easier to work with, but I am not not good with open tarts as I still have trouble releasing from the mould :p
ReplyDeleteYou must be too tired after trying too many attempts. Sometime too little sugar also will affects the dough. Personally I prefer the close-up tarts.
DeleteYah! Haha.. I think baking also needs some kind of "feel", some days I just don't have the luck baking. Your tarts look so pretty! *envy* :)
DeleteAnn, got a question to ask here. How to increase the buttery smell in pineapple tarts? Do I increase butter or do I use good butter or both (increase butter and use good one)? Thanks for your help!
ReplyDeleteYou can use good butter. Some recipes uses butter and milk powder to make the pastry more fragrant.
DeleteThanks, Ann! Appreciate your help!
ReplyDeleteHi Ann, have tried baking pineapple tarts purely with cake flour? You think it will make it more melt in the mouth? If I use cake flour (no plain flour to be used), do I still need to add corn flour? Thanks!
ReplyDelete