Monday, January 16, 2012

Pineapple Shaped Tarts ~ CNY 2012


Warning alert: Copyright © Anncoo Journal ~ Please do not copy my pictures and pages as yours.  

Chinese New Year is just around the corner and we're ushering in the year of the Dragon. As always I've been very busy in the kitchen baking. Pineapple Tarts are my family and friends favourite. I've been repeatedly using the same recipe every year and this year I've made them into cute little shapes of pineapple. Place the Pineapple Shaped Tarts into a pretty box and your friends will be very happy to receive this 'ong lai' 旺来which translated literally in Fujian means 'prosperity has come' and also believe that this will bring them good luck after eating them.





Pineapple Shaped Tarts


     Ingredients:
     250g Cold butter
     1 Egg
     75g Custard powder
     140g Icing sugar
     440g Plain flour
     1 tsp Honey
     1 tsp Vanilla extract
     1/8 tsp Egg yellow colour

      1 kg Pineapple jam (roll jams into small balls, about 10g each)

     Method:
  • In a mixing bowl put cold butter (cut cubes), honey, vanilla extract, egg yellow colouring, egg and icing sugar together and mix roughly till mixtures crumbly (30 seconds). Then add in the plain flour and custard powder and mix the mixtures for another 30 seconds.
  • Place mixtures on to dusted flour table and knead to a smooth dough.
  • Divide dough into small portions (about 10g each) and wrap with pineapple jam.
  • Roll the tart into an oval shape and use a small scissors to snip the surface to form a spiky look. Then insert a clove at the top.
  • Bake at 180C for about 12 mins.



Enjoy Baking!





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Posted by Ann Low at 9:30 AM
Labels: Biscuits/Cookies, Chinese New Year

87 comments:

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  1. These are so pretty! I bet I'd love them, and since I don't like actual pineapple, that's a big plus ;) Great recipe and adorable presentation!

    ReplyDelete

  2. Ann, your pineapple tarts look so beautiful and the texture look realy flaky. At this moment i have yet to decide whether to make pineapple tarts or not as my family seem not a big fan of pineapple tart..But "Ong Lai" is very auspicious for Hokkien family like me, maybe i should make some..hehehe..

    ReplyDelete
    Replies

    1. Sonia, at least make some for '好意头‘ :)

      Delete

  3. Hi Ann, your pineapple shape tarts looks very pretty and delicious. Nice container too.
    Have a nice day.

    ReplyDelete

  4. Pretty job Ann. This need a lot of effort and time.

    ReplyDelete

  5. Ann - you are really patient and creative and turn it around so beautifully.
    I was trying to take a short curt when I made the almond cookies yesterday and the dough didnt turn out well. This tells me I have to be patient and follow the steps where baking is concerned. :(

    ReplyDelete
    Replies

    1. Thanks Chris.
      Oh... what did you do with the dough? Your pic looks OK to me.

      Delete

  6. Wow, these 'ong lai' tarts look soooo cute. Made something like this last year but put a date as filling. Making this must be labour intensive. Thumbs up, Ann!

    ReplyDelete
    Replies

    1. Cheah, Using date as filling sounds good. I must check your post :)

      Delete

  7. you have shaped the pineapple tarts so perfectly...i believed who eat these tarts will feel super "ong" then...hehe
    Ann, may i know this tart texture is soft or cruncy?

    ReplyDelete
    Replies

    1. Sherleen, The pineapple tarts cannot be crunchy. It's a little '酥' for the first day but will turned soft later.

      Delete

  8. Your Ong Lai looks very auspicious and lucky to me. I love your idea of shaping these tarts into pineapple shapes!

    ReplyDelete
    Replies

    1. Thank you Zoe. Ya lor.. every year must have 'Ong Lai' so that it will 'Ong'旺 our family. ;DD

      Delete

  9. Looks so wonderful and yummy! Save some for me, save some for me! :)

    ReplyDelete
    Replies

    1. Jane, Sorry all reserved by friends and family. Will give you something else, OK!

      Delete

  10. Delicious..Awesome Recipe

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

    ReplyDelete

  11. These are really pretty and you really v patient in shaping them. Well done. Can I check , these no need egg wash?

    ReplyDelete
    Replies

    1. Hanushi, yes no egg wash because I find them look quite patchy after baked.

      Delete

  12. These are absolutely lovely and festive. I love your creations. :) Early Happy CNY to you.

    ReplyDelete

  13. they look so lovely! i bet they tastes good too!

    ReplyDelete

  14. 原来，不涂蛋黄去烘的黄梨饼是这么的美！

    ReplyDelete
    Replies

    1. Esther, 我觉得涂上蛋黄后，成品没那麽美。

      Delete

  15. Very few people nowadays would make this style of pineapple tart... I guess it is more laborious, that is why. Your tarts look really beautifully made.

    ReplyDelete
    Replies

    1. Thanks Shirley. You're right, very time consuming making this and I only made about 100 pcs.

      Delete

  16. WOW! They're like nothing I've seen before! Damn cute! :)
    -
    Kavi (Edible Entertainment)
    Do have a look at the rules & link it to my ongoing Event:(Kid's Delight - Something Sweet) if possible :)

    ReplyDelete

  17. It looks awesome , Ann !!! One of your best unique creation yet ;) Gorgeous pics , too !

    ReplyDelete

  18. Very beautiful tarts Anne. I like this style of pineapple tarts but I know it is a lot of work especially cutting the little snip on top. Here wishing you and your family Gong Xi Fatt Chai and hope you have a wonderful time with them.

    ReplyDelete

  19. Your pineapple tarts are gorgeous! I have to give your pastry recipe with the custard powder a try. Looks really good. "Ong lai" definitely very auspicious :)

    ReplyDelete
    Replies

    1. Biren,
      I love this recipe and it is very fragrant with honey add too.

      Delete

  20. they look delicious and auspicious, perfect!

    ReplyDelete

  21. Beautifully done ong lai tarts:D I tried once and that's it, too much work! lol!

    ReplyDelete

  22. My most favorite CNY goodies! This is my first time seeing such cute and pretty pineapple tarts! I just couldn't take my eyes off them! LOL ;P

    I told my mom and hubby that from next year onward, we won't be buying anymore pineapple tarts bcoz I'm making them myself! ;)

    *Too bad that they'd already ordered those pineapple tarts and we'd too many goodies now.

    ReplyDelete
    Replies

    1. Lyn,

      Thanks! I think you mom and your hubby must be very happy to hear that. So they can some monies for other things.

      Delete

  23. I like the pineapple shape of the pineapple tarts! And it can other time double up as porcupines too :P

    ReplyDelete

  24. These are so adorable!! I love celebrating new year's with you!

    ReplyDelete

  25. Oh Ann you are incredible! What a amazing looking tart and so cute too! Thanks for sharing and I totally forgot to wish you Happy New Year!!! xoxo

    ReplyDelete
    Replies

    1. Hi Sandra,

      Thank you. So glad to see you again :)

      Delete

  26. These pineapple tarts look lovely even with no egg wash!
    Ann, wishing you and your family Gong Xi Fatt Chai! and a happy year of dragon!!

    ReplyDelete

  28. Your tarts looks simply divine! Just finished baking my open faced tarts and I am totally exhausted. Will give yurs a try with the balance pineapple paste! Have a great New Year! Sabby

    ReplyDelete
    Replies

    1. Sabby,
      So glad to hear that but making this shape is quite time consuming.

      Delete

  29. Hi,

    The first and last time I baked pineapple tarts was 6 years ago, they turned moldy in less than a week and I had to throw all before CNY. Afterthat, I have a probia of trying it again.

    Anyway, many who tried the recipe encountered the same problem, so I knew it wasn't my fault.

    Looking at your tarts now make my hands itch again. Mind to tell me whether your tarts can be kept at room temperature for about 2~3 weeks?

    I may want to try baking this after Chinese New Year coz it will be too rush now if I try to do it within these few days. *LOL* Thanks.

    Regards,
    EC

    ReplyDelete
    Replies

    1. Hi EC,

      The main reason is the pineapple filling is not properly cooked that's why the pineapple cannot last. It must cook to very dry.
      I bought the filling from PH and my tarts can last for one month at room temperature.

      Delete

  30. These are not only adorable but look delicious as well!

    ReplyDelete

  31. Look at these cute little pineapple tarts! This recipe is very popular among the blogger friends & your version is very special as it is the only one that was made in the shape of pineapple. I want to take this chance to wish you & your family a Happy Year of Dragon!

    ReplyDelete

  32. Hi Ann,

    Did you use the pineapple strait from the packet? I remembered someone mentioned about having to heat up and add some sugar, etc before she used it.

    Thanks.

    Regards,
    EC

    ReplyDelete
    Replies

    1. EC, yes use it straight away. Tap your hand with little water and roll the filling into small balls for easy to handle the paste. You can roll the dough and pineapple filling into 12g each or little bigger to save time when wrapping because it is really time consuming making this.

      Delete

    2. Hi Ann,

      Appreciate your advice and willingness to share. =)

      Best wishes to you and your family in the coming new year.

      Regards,
      EC

      Delete

  33. Ann, the tarts are gorgeous and so neatly done. I can only imagine the amount of time spent making these creations. Happy Lunar New Year to you and your family.

    ReplyDelete
    Replies

    1. Thank you Jo for your lovely comment.
      新年快乐！

      Delete

  34. They look so cute and delicious! Maybe I can try to make a batch of these this weekend! Thanks for sharing the idea (:

    ReplyDelete
    Replies

    1. Hi Jasline,

      You're welcome :)
      Hope you enjoy making these tarts.

      Delete

  35. Ann this is fantastic, I wish that my one of my Chinese neighbor makes this too and I usually every Chinese new year they send some food on the neighborhood. =)

    ReplyDelete
    Replies

    1. Thanks Raquel!
      I also hope you're my neighbour too. So I can share my cookies with you :)

      Delete

  36. Ann, your bakes always never fail to wow me! It's so neat and pretty! Your guests and family are so pampered with these delicious new year bakes. Yum!

    ReplyDelete
    Replies

    1. Thank you BeeBee. Your sweet comment made me smile :)

      Delete

  37. ann, i want!旺来！旺来！

    ReplyDelete

  38. wow!! impressive!! look easy to make but I guess it's must take alot of time cutting the shape!!Gong Xi Fa Cai!!

    ReplyDelete

  40. Oh wow, these pineapple cookies look really awesome. Perfect for the coming festive season. Thanks for sharing it. Hope you're going to have a great time & 'gong xi fat cai'.
    Blessings
    Kristy

    ReplyDelete
    Replies

    1. Thank you Kristy!
      Happy Chinese New Year to you too! Gong Xi Gong Xi!

      Delete

  41. Your technique is stunning and really cool! I've never seen anything like this. You have outdone yourself again as always!! These tarts must be so delish!

    ReplyDelete
    Replies

    1. Thank you very much Nami for your lovely comment.

      Delete

  42. Anncoo, lovely pineapple tarts. Happy New Year to you too!

    ReplyDelete

  43. Anncoo,
    Happy New Year to you! This year instead of going through my cookbook collection for cookie recipe, I just downloaded a couple of your recipes and bake them for CNY. I made pineapple shaped tarts, chocolate marble cookies, almond snowball cookies and kueh bahulu and all turned out perfect! Thank you.

    ReplyDelete
    Replies

    1. Hi Siew,

      Thank you for trying my recipes and so glad you loved all of them.
      Happy CNY to you too!
      恭喜恭喜！

      Delete

  44. Happy CNY Ann! What a great way to celebrate with these beauties. How lucky are your family and friends to receive these treats. Thanks for participating in the YBR

    ReplyDelete
    Replies

    1. Thank you Nancy for hosting YBR and I'm very pleased with your compliment.

      Delete

  45. These are absolutely adorable! The Lunar New Year celebration is still in full swing, so these would be perfect to add to it :)

    ReplyDelete
    Replies

    1. Hi Amy,

      Thank you for dropping by and your lovely comment :)

      Delete

  46. Ann, this recipe must have been so much fun to make. It intrigues me and my taste buds and my grandchildren would make great helpers when making the recipe. Thank you very much for sharing!

    ReplyDelete
    Replies

    1. Hi Adele,

      Thank you :) It's really good if your grandchildren can help you around as it is a very time consuming job to make this pineapple cookies.

      Delete

  47. Gong Xi Fa Cai!
    wow you are so talented! these tarts are very 'ong'! perfect for CNY 9th day for the Hokkiens :)
    indeed your best recipe

    ReplyDelete
    Replies

    1. Thank you very much Shannon. So you're a Hokkien ... Wish you all the best in the year of dragon :)

      Delete

  48. When you say mix do you mean to mix with an electric beater or wooden spoon? is the texture melt in the mouth type or is it the hard type like nonya pineapple tarts? Also how thick must the dough ball be in order to cut the spikes nicely?

    ReplyDelete

  49. Sorry forgot to identify myself in the post above.
    Many thanks,
    Veron

    ReplyDelete
    Replies

    1. Hi Veron,

      Sorry for the late reply.
      I used the Kenwood machine with K beater to mix the mixture. The tarts are a little crispy 酥 when they are just after baked (the tarts need to rest for 10-15 mins as they are still very soft after baked) but it will softened after the next day because there are honey and custard powder in the recipe.
      I said 10g each for the dough and filling but you can try it out first yourself. If you find the dough is still too thin then you have to add the dough a little more. Actually I did not measure the dough just estimate.

      Delete

    2. Thank you so much for your advice. Glad to know you're back in action!

      Vreron

      Delete

  50. May I ask if the tart melt in the mouth?

    Ade

    ReplyDelete
    Replies

    1. Hi Ade, They are not melt in the mouth type. A little crust on the first day and turn soft on the next day.

      Delete

  51. Hi Ann,

    Thanks for your prompt reply. I tried this receipe two days ago, it was great. For those used to eating the melt-in-the mouth texture find the crust hard and asked if I can tone it down. If I reduce the custard powder does it help and how much is appropriate? I like this recipe a lot. Ade

    ReplyDelete
    Replies

    1. Hi Ade, don't worry about the crust. It will turn soft because of the honey added.

      Delete
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