Monday, January 18, 2010

Pineapple Tarts (Buttery Melt-In-Your-Mouth Pastry)

If you have read my posts here and here, you will know that I was on the quest to find a buttery, flaky, melt-in-your-mouth Pineapple Tart pastry. I scoured the Internet for recipes based on your wonderful recommendations, took what I liked, omitted what I didn't, and concocted a recipe that worked for me.



I love butter. God knows how much. I wanted my pineapple tarts to have a distinct, unadulterated flavour of butter. I didn't want any other ingredients like cream, milk powder, margarine or cream cheese to distract me from real butter. Many recipes use these additional ingredients to achieve a melt-in-the-mouth texture. Don't get me wrong, they DO work. I have tried them myself. But. I wanted only butter.

Brands like Golden Churn, SCS and Lurpak came highly recommended, in that order. I chose SCS because it had an unsalted version which I couldn't find in Golden Churn. I still prefer using unsalted butter for baking. As for Lurpak, I agree it is a good brand of butter, but but but ... SCS was on offer! 'Nuff said.

Next, the recipes which spoke to me. I liked what I saw at Delicious Asian Food. The moment I read the first sentence, "My mother-in-law bakes awesomely delicious pineapple tarts ..." I was sold. I am terribly partial to any recipe that has been handed down from someone's mother-in-law, mother, aunt or grandmother. Besides, the recipe was extremely basic - flour, butter, eggs, sugar and water. Exactly what I was looking for.

Another recipe which caught my eye was from Do What I Like, for the simple reason that it called for 1/2 tsp of brandy (or pure vanilla extract). Why didn't I think of it?! Brandy always enhances the taste of baked goods.

Now, if you have made shortbread pastry, you will know that the handling of the dough is key. Overworking the dough will ruin everything, even if you have the best recipe. So remember, work the dough gently, and you can achieve a wonderful buttery, flaky texture with the most basic of ingredients.



Recipe for Pastry
(adapted mainly from Delicious Asian Food)
- 400g plain flour*
- 50g corn flour
- 1/4 (heaped) tsp salt
- 280g cold, unsalted butter (do not allow it to soften)
- 3 egg yolks, beaten
- 3 tbsp cold water (or iced water)
- 6 tbsp icing sugar**
- 1/2 tsp cognac or pure vanilla extract
- For glaze, mix 1 egg yolk + 1 tbsp water

* Note that the original recipe called for 450g plain flour. I changed it to 400g plain flour + 50g corn flour to make the dough more "melty".

** The recipe called for 4 tsp castor sugar. I used 6 tbsp icing sugar in its stead. I read somewhere that icing sugar helps soft pastry dough keep their shape during baking.


1. Sift the flours, icing sugar and salt. Mix well to combine.

2. Using the pointed ends of a fork, rub the butter into the flour until it looks like fine bread crumbs. If necessary, use fingertips to continue rubbing lightly the bigger pieces into finer pieces. Basically, just scrape / flake the butter with your forks. You essentially want to coat the butter crumbs in flour. Using forks prevents the cold butter from melting since there is no contact with heat. If you want to rub the butter into the flour using your hands, make sure you use only your fingertips.



3. Beat together egg yolks, cold water and cognac (or vanilla extract). Add it into the butter-flour mixture. Using your finger tips, gently coax all the crumbs into one large dough ball. Do not knead. As long as all the crumbs come together, stop. Chill in the fridge for about 10mins, covered.



4. Roll out to desired thickness (mine was about 8mm thick). Cut out dough using cutter. Arrange neatly onto baking tray, with at least 1.5cm apart. Since this is a very buttery, oily pastry, it would be good to use a small portion at a time. Keep the rest covered in the fridge, otherwise it will ooze oil.

5. Once you have arranged the tart shells on your tray, glaze them (the entire surface, not just the rims).

6. Place the pre-rolled pineapple jam balls onto the centre of each tart shell.

7. Bake at 160°C for 20 minutes, turning the tray halfway through baking. According to the original recipe, when placing jam onto the pastry, take caution not to smear jam onto the sides as this will easily “burn” and render the sides of the pastry (the flowery design) darker. I did not have a problem with this because I used a very sticky, dry jam.

More notes from The Little Teochew:
~ This recipe yields about 96 tarts.

~ I tried baking 2 batches - one using cognac, the other using pure vanilla extract. They were both equally aromatic. So, no real need to use cognac. But do use a good quality vanilla extract.

~ I decided to be hardworking and glazed all the tarts. The egg wash helped make the pastry "studier" during baking. This pastry has a tendency to puff and expand a little. Also, glazing makes the colour a little more golden, a little more festive. ;)

~ Always pre-roll your pineapple jam before making the pastry. I like to pre-roll the day before.



~ Chill your pastry. It's much easier to work with it. I chill my pastry dough, always. The only time it didn't do a thing for me was the Kue Nastar episode. Maybe it was the addition of margarine.

~ If you are not averse to lard, you can try adding some lard oil. Lard always gives that additional oomph to pastries. Someone left a comment to say that the best Pineapple Tarts he/she has ever eaten was made using lard. I have heard this many times and I believe this 100%.

~ I mentioned in previous posts that I buy ready-made pineapple jam. For my readers in Singapore, buy the one from Red Man. It costs $4.60 at Phoon Huat, as compared to the generic house brands which cost $3.40. The difference is that for Red Man, only ripe pineapples are used. The cheaper brands mix both ripe and unripe ones together. Hence the difference in price. I got this bit of information when I queried the staff. A friend told me that she got her jam from Ailin Bakery House. Apparently, they use Sarawak pineapples.

~ As to the question a few people asked: "What happened to all the tarts that were made as experiments? Where did they go?" Well, some of them were eaten by us (mostly my kids). The others, I packed and gave them to close friends and neighbours, who I know wouldn't mind eating my cast-offs. LOL.



I hope you like this recipe. If it works for you, I'm happy. If it doesn't, there are tons of other recipes out there. You're bound to find something you'll like! :)

Happy baking!

174 comments:

  1. Wow.. this look great! I love this type of melt-in mouth type of tart base :) Yours look fantastic...

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  2. Hi Ju,
    The recipe sounds good. Gonna bookmark this.

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  3. It's too good looking, I'm melting just looking at the beautiful open face tarts!

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  4. You are so busy baking! any chance of sending a box over? :)

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  5. Ju, I will for sure try the recipe, as I love pineapple pastry too.
    Excellent clicks!

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  6. Wouaou !!!
    Like you, I love so much butter and it's so difficult to find good butter now
    It's so beautiful, gorgeous !!!

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  7. So hard to find unsalted butter here :(

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  8. wonderful!!!! now I can use your pastry recipe....they look so enchanting like gorgeous brides in waiting for that big special day .....Im having a terrible craving now...for YOUR tarts.

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  9. I know this tart is good..the dough has what I love..the corn flour with the flour..flaky! And Icing sugar and butter..and your perfect little pineapple"boules" I clicked on the link last time of that great store and forgot to tell you :)

    Beautiful post and photos as always~Nana.

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  10. yay looks like u found a great pineapple tart recipe. they look really well made :)

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  11. In France, we've got good butter, good Cognac but our pineapple jam is much too lmiquid to roll it like you do. I'll have to make it myself, much thicker, I think ! :o)
    Have a very good day
    Hélène

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  12. Hi Ju! So, you've found THE perfect melts in your mouth pineapple tart recipe? I just made the jam. I'm so looking forward to try this. Do you think a little custard powder would help too?

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  13. you make it sound easy... Love the photos

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  14. hi,
    anybody try the ready make jam from sun lik?

    thanks
    elaine

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  15. Congratulation!! Finally you managed to come out with a melt-in-mouth pineapple tart. For me, I think I will stick to Nastar, because I have too many new cookie to try.

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  16. I want to leave exactly the same comment as 3 hungry tummies did!

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  17. Hi Ju
    Have you tried the Bake King brand for pineapple paste? I bot it at $3.95 per kg from Gim Hin Lee...It is less sweet compared to PH. It is on festive sale right now.

    Try it too if you want.

    : )

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  18. Ju, I think you have nailed it!! I don't need to taste to tell you've nailed it. Congratulations! Beautifully made! If I were to do this, I think mine will look very messy and shoddy... you are super neat!

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  19. Bookmarked. I HAVE to have these... all 96 of them!

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  20. can I have some to melt in my mouth ..... please! :)

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  21. Ju these look absolutely wonderful and i know I would adore them. I can only imagine what they would taste like. The pastry looks like a wonderful buttery shortbread.
    What do you use to shape the pastry? Is it a cutter like a cookie cutter or a mold?
    I may need a visit to the Asian Supermarket....sounds like a good road trip for one day soon.
    L~xo

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  22. You're such a determined lady! Glad that you have found your melt-in-your-mouth pastry. I had tried Agnes Chan's recipe lately and it worked well for me too. Btw, Luprak is also on sale now. Buy 2 free 1. Go and grab some. ;)

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  23. These look wonderful. I can just imagine how I would feel after the first bite melting in my mouth...of course, I could never stop with one bite!

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  24. You are so talented! These pineapple tarts are stunning!

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  25. Yummy yummy!! Can I have some please!!

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  26. Ok... That's it. Ju, you win!! I am going to make my version of pineapple tarts next week.

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  27. Congratulations on concocting a recipe that works for you! My favourite type of pineapple tarts are the ones made by my auntie, those with the pineapple wrapped inside. For the type with exposed jam, I usually like the buttery crust a million times more than the jam!

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  28. you're so patient with the pineapple tart experiments!
    thanks for the notes ju. cant wait to bake my own when all my assignments, tests and deadlines are over!

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  29. The tarts looks superb, and I'm so glad you finally found a recipe that worked for you, and that you were 100% happy with. I could hear the satisfaction in your writing ;-)

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  30. Hi Ju

    Someone told me (also from grandma recipe again) not to keep the dough in the fridge...as the cold air in the fridge will "suck" away the buttery taste. I have tried it (not putting the dough in fridge and putting in fridge). The latter dough really tastes less buttery.

    Just sharing with you what I have heard too.
    Another thing on the "coaxing of the crumbs" to form a dough ball...this is quite challenging. How long you "coax" it...must be a while if you are using fingertips. Will try out this recipe (which is quite close to what I have)....and let you know the results.

    : )

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  31. Wah, nice cookies for CNY. A little like pie pastry. I think, I will try it! Thks

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  32. Thank you thank you for the fantastic tips and your patience in this quest to find the best recipe for yourself (and US!)... If I ever decide to make them one day - I know whose blog to turn to!

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  33. This is pretty!! By the way, is that okay to use this pastry recipe for piping like the kue nastar?

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  34. Yum yum and this certainly shows that CNY is just around the corner. In fact I was very hard working last night after work and tried my hand at making pineapple tarts. But I cheated by buying the filing instead - bought Bake King as they are on sale now at Cold Storage. The pineapple was not too sweet and is not the jammy type. Just nice.

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  35. I have so enjoyed following your journey to perfection. Lovely!

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  36. Well, what can I say except "Well done"!!! ... but I can't help but notice that that's a big dollop of jam you've put there :D

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  37. My friends and readers, you are all so very kind and generous. I am always encouraged to do better everytime I read your comments. You leave me truly humbled and honoured. Thank you all for that.

    Linda: You have to use a mould for this, not a cookie cutter.

    FoodForTots: Thanks for the heads up! Lurpak, here I come!

    Irene: That's a very fascinating piece of info. Keeping in the fridge removes the buttery taste? But then how? Butter is always kept in the fridge, right?! LOL! I will take your word for it, though. But how do I keep my dough chilled? It's so oily and melty. I do cover with cling wrap before refrigerating. I dunno if that helps. As for using my fingertips to form the dough ball, it doesn't take that long leh ... maybe because I find it very therapeutic, hahahaha! Thanks so much for always sharing with me. You're very helpful! :)

    Joe-Lene: No, can't. I tried. ;)

    palopabla: Thanks!!! :) And yes, I am exceptionally greedy with pineapple jam. Heh heh heh.

    Thanks again, everyone!

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  38. Sono belli ed invitanti questi biscotti, bravissima pasticciera.
    Un abbraccio Daniela.

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  39. Oh, these look flaky to me!! Who would say "no" to pineapple tarts!?

    Ju, I've passed an award on to you. Please hop over to my blog to get it. ;)

    Cheers,
    Pei-Lin

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  40. Hi Ju!

    Would dearly love to make these! However I'm not sure where I could hunt down the mould as I live in Sydney, Australia.
    Might have to experiment with the 'shape' a bit!!

    Thanks again for persevering in the quest for the best recipe!!

    Look forward to reading your blog!!

    Best wishes

    Evelyn

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  41. I totally agree with overworking the dough, the beauty of this pastry is in its texture. Wonderful tarts Ju-they're picture perfect! :D

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  42. I wish I have time to make these!! They look so good. I wonder where I can get pineapple jam over here too.

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  43. Looks beautiful and delicious. I have to try this sometime. It's my favourite cookie. You are really great to keep trying!

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  44. Well done! I am glad you found your buttery pineapple tart!

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  45. How beautiful these are. That bottom pic is like my peanut butter container that I save. I save so many bottles and jars- I reuse them all the time and they are wonderful for gifting. Very lucky recipients of your beautiful tarts.

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  46. I don't know why, but icing sugar doesn't melt, so maybe for that reason it helps to keep the shape of the dough during baking =) (at least the icing sugar I bought doesn't melt... that scared me a little and know I make my own icing sugar xD it's a lot of work, but anyway...)

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  47. Wow What a fantastic pastry recipe! They look delicious and beautiful!

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  48. Good job on these tarts, dearie! You're seriously one patient lady :) And all the effort and hard work definitely paid off it seems. Was just saying to my sister the other day I can't wait for CNY, so many pineapple tarts to eat! Hehe :P

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  49. Hi Ju
    Today I baked one batch, leaving the dough at room temperature...till the second tray the dough is still manageable though bit oily. I covered it with a plastic bag and cloth. I used Golden Churn...erhhh...the pastry not so buttery. Will try out again...using old time fave SCS salted butter.

    : )

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  50. complimenti!!! una delizia!! e complimenti per le foto: meravigliose!

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  51. ooh...nice pineapple tarts. I'm going to try to make some this year by myself. I wish I have neighbours or colleagues to give all things I bake. :p

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  52. Oh my... you make so much of pineapple tarts! Bravo! and 'tapik'... I love jam tart too....!

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  53. I made a test batch of the tarts per your recipe and bought the same pineapple jam from phoon huat. the tart pastry is excellent! however, the jam kinda dried out during the cooking process and became very chewy. any idea what might've gone wrong?

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  54. I love the way you think. I too love the unadulterated taste of butter LOL, and thats part of my problem. These look absolutely wonderful.
    Have a fab weekend!
    *kisses* HH

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  55. You always have such beautiful recipes and photos... this is a great idea!

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  56. HI!! I tried baking the tarts according to your receipe, and it really turns out GOOD! but i have one problem, why does the tarts melt and loses its shape when its being baked?
    what went wrong? pls help!!

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  57. Daniela: Grazie, Daniela!

    Dodol & Mochi: Thanks, Pei-Lin!

    Anonymous: Hi Evelyn, if you don't have a mould, make your tarts the enclosed version type. Read my post on Tangerine-style Pineapple Tarts.

    Justin: Hehe, thanks!

    Chow and Chatter: Thanks!

    Lorraine @ Not Quite Nigella: Thanks, Lorraine!

    penny aka jeroxie: Thanks! You can make your own. Check out Cherry on a Cake (Zurin's blog). She has the recipe for pineapple jam.

    MaryMoh: Thanks!

    Stacy: Thanks!

    Lori: Thanks! Yeah, I re-use and re-use too. :)

    Eris: Thanks for the tip!

    Sook: Thanks!

    ovenhaven: Thanks, Z! CNY = food!

    Irene's Footprints: Thanks so much Irene! You're so sweet.

    Federica: Grazie!

    The Cooking Ninja: Thanks! Try. They aren't as difficult to make as people think they are.

    Bits of Taste: Thanks!

    kristlbel: Good to know you liked the pastry. :) About the jam - that's the problem with storebought jams, ie, high sugar content. So under high heat, they cook even more. That's how they dry out and become very chewy. But if you wait the next day, they kinda soften again. I don't mind, cos I like the jam chewy. :) If you don't, you should make the enclosed version (like my Tangerine-style Pineapple Tarts). When the jam is protected from direct oven heat, it remains moist.

    Heavenly Housewife: Thanks!

    lostpastremembered: Thanks!

    Anonymous: Hi, after you have cut and arranged all the (raw) tart shells on a tray, keep it in the fridge for about 5mins. This helps prevent the dough from melting too quickly. Another reason could be, your dough was too wet (maybe you used larger eggs than me). Try adding a tbsp of flour (give and take). I still find that chilling the dough solves the problem. HTH!

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  58. They look so pretty!! So is this THE pineapple tart recipe for you? I planned to make some this year but the cookie cutter I bought was way to small, with that, I think I can only fit a pine nut size pineapple jam on top =( boo to online shopping.

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  59. OMG!! Another batch of nice & pretty pineapple tarts.. They look so yummylicious...
    I luv your photos!

    Can I know for this receipe which yields about 96 tarts, how much pineapple jam did you use?

    Swee Cheng

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  60. pigpigscorner: Thanks, Ann! It's close to what I was looking for. I will still finetune as I go along, though. Oh, online shopping ... sometimes they just don't work out. :(

    Swee Cheng: Hi! I used almost the entire packet of pineapple jam (from Red Man), ie, 1kg. As you can see, I am super generous with pineapple jam. Sweet tooth, lah. :)

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  61. Hi Ju, Can this pastry be used for the enclosed version as well?

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  62. Tonight, I pre-made a portion of the dough. To keep the dough temperature as low as possible, I only used a fork and spatula to work on it. It turned out to be very malleable and manageable (did not stick to the sides of the mixing bowl or worktop~if you know what I mean). The oil did not ooze out either. Your proportions and tips are so perfect and helpful! Thanks for sharing all these, Ju!! ~ Moon^^ (very excited abt the baking this Saturday)

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  63. Hi Ju
    I am Esther. Happened to browse thru your blog and found that your blog is beautiful with delicious food linging up. :-) And using your modified recipe for Pineapple Tarts, I have made my very first tarts this afternoon. It was a success. Thank you very much for sharing your recipe.
    Rgds
    Esther (I hv some more dough in my fridge, will finish it tomorrow)

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  64. By the way, you don't look like you are a mother of 3 kids. You look so young and beautiful.

    :-)
    Esther

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  65. Oh wow, looks so good! I must try this recipe! I have never worked with this kind of dough before though! *cringe*

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  66. What beautiful little gems of pineapple tarts! They are my next-to-do for cny. Your post has won me over. I am sure to use yours and one that I've bookmark and compare to see how I can fine-tuned it. Any idea if there's any difference between using rubbing-in and creaming?

    Wonderful post, thanks for sharing!

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  67. Ms Moon: I'm happy to hear that it worked for you! :)

    Esther: Thank you! I'm glad it worked for you too! :)

    Isabelle: Thanks!

    Camemberu: LOL! Thanks! It's not difficult. Don't be afraid to try. ;)

    Aimei: Thanks! :) Rubbing-in method wins hands-down for me!

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  68. hi ju, can i know if you have tried the cheaper type of jam from phoon huat, the one which costs #3.40? are they equally good? thanks and i like your blog!

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  69. Hello Ju

    I try your recipe and it work out great !! Thank for sharing the recipe. :)

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  70. Yin: No, I haven't. The price difference is not that great, so I just went for the better quality one. ;)

    Kagetsu: Really? Great! :)

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  71. tried the recipe, but comments were that the pastry didn't have the salty-butter flavour.. will try again using salted scs butter instead.. =)

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  72. Melvin: Your comment couldn't come at a timelier moment. I tried using some salt in my most recent bake, and I liked it better too! I was about to update the recipe, actually. ;) Oh, I think it is better to use unsalted butter, and add salt separately. This way, you can control the amount of saltiness you want. I personally find that using salted butter also gives the pastry a not-so-nice after taste. Maybe it's just me. :)

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  73. made 1 batch, 2 trays.. 20mins @ 160deg C isn't enough to cook the dough.. the tarts looked "still wet" look at the bottom.. i baked the second tray for 15mins, then rotated the tray and baked another 15mins, and the tarts didn't melt-in-the-mouth any more.. :(

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  74. Awww, sorry it didn't quite work out for you. Maybe this recipe isn't for you. Perhaps someone else's might do the trick. ;)

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  75. Hi Ju, I made pineapple tarts yesterday using your recipe. They were fantastic!! So buttery and yummy!!! I had so many compliments from my friends. Thank you for sharing this. I love reading your blog!

    Regards,
    Helen

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  76. Hello Ju :-) I used your recipe (teh one with salt added) and made pineapple tart balls, and it was very nice :-) Thanks a lot to you. YOu have a beautiful blog. I read it first thing everyday :-) Please don't stop blogging! Maisy xoxo

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  77. I have made these prineaple tarts last saturday...taste great :D
    may I know, why should we add cold/ice water to the pastry?

    thanks alot for the recipe...

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  78. Hi Ju

    Thank you for your recipe! I modified your recipe by using top flour (apparently top flour made the dough more melty than plain flour due to the difference in the percentage of gluten) and 3 tablespoon of icing sugar instead of 6 as i don't like it too sweeet.

    It worked out great except for the fact that its not as melty or as powdery as I would like it. I suspect its because my dough was a bit dry. 3 egg yolks (AA size) and 3 tablespoons of iced water were not sufficient to mix all the flour together. Or was it because i didn't use enough icing sugar? can you advise?

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  79. Helen & Maisy: Hi! Good to know it worked for you!

    Cindy: To bind it together. :) You can add room temperature water if you want.

    Anonymous: If it's too dry, add a bit more cold water at a time, until you get a pliable dough. I doubt the icing sugar was the cause. Also, if you like the powdery type, you should use the recipes where milk powder is used. I suspect you like the Taiwanese style pineapple tarts.

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  80. Hi Ju
    I tried your two different pastry recipes today that I found from the internet, and yours was the BEST...just buttery enough, just firm enough, just crumbly enough...in short perfect. Thank you for sharing the results of your hard work!! Save me so much time, my first try at making pineapple tarts and I am so happy with the end result. Much appreciated!

    Singaporean in Texas, USA

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  81. Oh wow, am glad you enjoyed the tarts! Thank you for reading my blog ... hope everyone in Texas liked this CNY treat! (Actually, why wait till CNY to eat, now that you can make your own? Haha!)

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  82. I love to try your recipe right away after looking at of your beautiful pineapple tarts. They just look gorgeous.

    I just would like to ask if there has been any posts in which you share how to make good pineapple jam. I hope to learn from you another good recipe to make this jam. Thank you very much.

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  83. Hi Ju,

    Thank you for sharing this wonderful recipe! Can’t wait to try it this weekend!
    Wanna know, can I use the same recipe for those ‘tangerine style’ pineapple tarts (where the jam is wrapped inside)?
    Coz it’s easier to do that =p

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  84. Hie Ju,

    I hope to make this very soon. They indeed look very mouth-watering ;)

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  85. hi ju,

    can i replaced the corn flour with custard flour? by using custard flour the taste will be nicer is it? just wondering :)

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  86. Thuy: Oh I am so sorry, I don't have any recipe for the jam. I have never made it, to be honest. No guts. ;)

    ShinWee: Yes, you can. In fact, I am going to make some using the "enclosed" style ... easier for kids to eat. And yes, more forgiving where neatness is concerned. :)

    Shu-Yin: Thanks!

    Janice: I am sure you can. I have seen recipes where custard powder is added. BUT, I dunno if you can substitute corn flour for custard powder entirely. Maybe the proportions might have to change, I am not sure. Cos altho custard powder is made of mainly corn flour, there are other ingredients in it which might affect the texture/taste of the dough. :)

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  87. Hi Ju,

    I am attempting to bake some this year. Not sure if you have tried Glory's famous pineapple tarts -- is the one at Ailin Bakery similar to theirs?

    My hubby is fussy...extremely fussy :P

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  88. Emy: I think I have tried Glory's but a long, long time ago. I can't remember the taste now. Fussy hubby, huh? Get him to bake his own tarts? Haha!

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  89. Hi, I would like to ask if this recipe is workable for those kind of pineapple tarts whereby the pineapple jam is inside the pastry and not on the surface. Uhmm. Not sure if you understand what I mean. Thanks. :D

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  90. Aixin: Yes, you can. Refer to this: http://thelittleteochew.blogspot.com/2011/01/pineapple-rose-tarts.html

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  91. hey ju...

    juz a ques. where do we add in the salt? sift together with the flour and icing sugar?

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  92. Hi,
    I always hv problem with open tart, my ready make jam dried up and become hard and sticky after bake. Urs looks so moist still.. Do u place it directly on dough b4 bake or place it only hald way through baking? thks

    Pls kindly reply to my email as i may miss reading ur reply...thks alot

    kogas5@yahoo.com

    khim

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  93. Hi Khim, yes, you can place the jam halfway thru baking, BUT it's troublesome, isn't it? :) I do that sometimes, but only when I am not in a rush. Alternatively, you can use the egg glaze (1 yolk + 1 tbsp water) and brush over the pineapple jam, and then bake. That helps too.

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  94. Hie ju, may I know how long does it last before it gets spoiled?

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  95. Hi Shu-yin, that's a good question. I don't know! Haha. I bake and eat in batches, so they are always fresh!

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  96. Wow ... I am bought over by your research. Beautiful pineapple tarts. I was attracted to Anncoo's then I chanced upon yours. Liked yours cos they are very basic ingredients. Gonna try it this week end. Thank you for sharing the wonderful recipe.

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  97. Ju, thanks for the tips. I used red man jam before and I faced the same problem of having dried and chewy jam after baking. Will try brushing it with glaze over the jam before baking. am so excited about trying this out....

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  98. Hi Ju, thanks for posting the recipe here for us.. I need a little help here.. :( i tried baking 20 mins and the bottom of the pineapple tarts got burnt? hmmm, did you preheat the oven? Also the top part of the tarts didnt turn golden yellow after baking. Please advise, thanks alot again.. :)

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  99. Yummy Koh: Good luck! :)

    Anon: Oh dear! OK first, you brought up a very good point that I missed - yes, you need to preheat the oven for anything that you want to bake. So make sure you have the oven at the correct temperature when you place the tarts in. Second, did you use a dark coloured baking tray? If yes, that could be the cause of the tarts burning at the bottom. You need to reduce the baking time in such a case. But I am REALLY puzzled how the bottoms turned out burnt while the tops didn't turn golden!! How is that possible?? I suppose if you want to try again, bake at a slightly lower temperature, with 2 sheets of baking paper? I'm sorry, I know I am not really helping here ... :(

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  100. Hi Ju, thanks for your help, will try again.. :) Well, i did used the dark coloured baking tray but the tarts were not baked at all.. :( funny part is the 2nd bottom tray which is the normal silver baking tray tarts were baked with burnt bottom even the top didnt turn too golden.. it is slightly yellow only. hmmm, i did preheat the oven fyi but still. I still have 25 pineapple filling left.. Thanks! :)

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  101. Hi,

    May i know for egg glaze, which is better? The one where you add water to egg yolk or the other where u add caster sugar with egg yolk. I made closed pineapple tarts, but just not sure why they are always not nicely glaze. :( Any tips? Thanks!

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  102. Hi, thanks for your wonderful post and your recipe looks easy enough that I am tempted to try it. May I know if I use salted butter, do I still need to add salt? (Ps: I read your post about using unsalted butter, however as I bought SCS butter value pack and still have a few in my fridge, so I have decided to use salted butter instead)

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  103. Oh dear, so many Anon comments. Could you all please leave a name so that it will be easier for me to answer your questions? Thanks!

    Anon: Glaze with sugar will be more golden brown. But the flip side is, due to the sugar content, it burns easier. So for me now, if I am making open face tarts, I use yolk+water. For closed tarts, I use yolk+sugar.

    Anon: If you are using salted butter, I would not recommend adding salt. The problem is different brands of salted butter add different amounts of salt, so you don't quite know if you would be overdoing the salt by adding more. So, better to err on the side of caution, I feel.

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  104. Hi Ju, just saying a big thank you for sharing this recipe!! Made a whole lot for CNY and the pastry was great, really a melt in your mouth winner!! Tried making the rose pattern for all the tarts but gave up halfway. Now I just have to resist eating them all before my dad comes to visit :'D

    A Happy Chinese New Year to you =)

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  105. Hey Bernie, thank you for the positive feedback! Good to know all went well ... and I hope your dad will like them too. :)

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  106. Hi Ju,

    I love your recipe and the tarts look so fantastic! I am going to try it this few days. Since it's very difficult to find the pineapple jam here in Tor, I have made the jam myself but then I encounter a problem. As the jam is so sticky, would you suggest me a way to roll the jam into a nice jam ball just like yours without causing much trouble?

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  107. Hi Ju,

    Tried this recipe because I was craving for pineapple tarts. Instead of making the open faced tarts with this recipe I made the closed ones. When they came out of the oven, instead of being smooth all over, they were really rough (think the surface of chinese almond cookies - the big round moon-looking ones), any idea what's the problem here?

    I added 4 egg yolks instead of 3, could that be the issue?

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  108. Miss: I make my own jam too and I have the same sticky problem. I find that wetting my hands first before rolling the jam helps.

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  109. Hi Ju

    Thank u for your wonderful recipe. I'm really happy because this is what i'm looking. I just sell 2 batch of pineapple tart using ur recipes and all my friends like it. Just wondering, wht the taste/testure look like when we add some custard flour on it? have u try on it?

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  110. Hi Ju ... Need your advice. I saw some recipes that use 50g cream cheese and 170g whipping cream for the crust. What is the purpose and result of it?

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  111. Hi Ju,
    Happen to chance upon ur blog while looking for recipes. A new found blog to read!

    By the way, can i check w u. This recipe calls for 96 pcs... Can i reduce the ingredients by half to get half the qty? N how much pineapple jam is required for this recipe?

    Thanks!

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  112. Thanks! I tried it two days ago and it was fantastic! I love the pastry.

    blueskies

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  113. Hi Ju, do i need to make any modification id to make the closed tarts? Also may I know what's the weight of the egg used? Thanks

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  114. Hi Ju

    I gona make pineapple tarts this coming cny again thinking buy thos ready make pineapple jam, but i want to know 1 package of ready make jam can come out with how many tarts. Thanks

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  115. I love this type of tarts, but will the tarts fragile after baking or difficult to handle when placed in the containers? Thanks

    Love to bake

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  116. Hi Ju,
    I used Redman ready-made pineapple jam as recommended but after baking, the jam is very hard. Actually the pineapple texture is just right straight from the pack. Is it necessary to bake the jam on the tart because I tried a couple of batches with different temperature (160 and 130 deg), the jam always turned up hard. Or do I have to 'soften' the jam first?

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  117. Hi kagetsu, I made these pineapple tarts using the ready made jam (1kg). I used 6-7g for for 1 pineapple ball, so I actually have over 160 balls from the package.

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  118. Anon: No need to make modifications if you want to make enclosed type of tarts. I don't know the weight of egg used. I just used regular eggs from Seng Choon.

    kagetsu: Please see Amanda's reply (thanks, Amanda!) ... it really depends how much jam you use per tart. Give and take about 100 for me, if I remember correctly.

    baking passion: Yes, it's on the fragile side. So, glaze with egg wash if you want to "firm" them up a little. Use baking paper in between the tarts when you stack them in containers, so that the jam and pastry won't stick.

    Jo: Don't bake with the jam then. You can always bake the pastry first. When they are done, press the jam balls on and glaze, and then bake for 3-4mins (make sure the oven is still heated). Or, you can soften the jam with some canned pineapple juice, glaze and then bake. Glazing helps to retain the moisture, in my opinion. HTH.

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  119. Hi, when you mentioned "Beat together egg yolks, cold water and cognac (or vanilla extract).", do I have to use a electrical mixer to beat it or can I just use a fork to beat it?

    Thanks a lot!

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  120. Hi Ju!

    I used this recipe, added 2 tbs of milk powder, 30g more butter to make some closed tarts and I LOVED THEM. so did my family and friends. very glad to have chanced upon this website! Thank you for sharing!! :D

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  121. Hi Ju,

    I have tried making the pineapple tarts using
    your recipe. It's really very very nice !!

    But can I keep the dough in the fridge for 2 days if i don't have the time to bake it ?

    Many many thanks and have a good day!

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  122. Katherine: Yes, you can. But you must use a clingwrap and not allow any contact with air. :)

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  123. Thank you Ju.

    Happy Lunar New Year in advance : )

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  124. I follow your recipe today and manage to get the wonderful pastry! Thanks! I love the tarts!

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  125. Hello may i roughly know after making them how long can i keep them (:

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  126. Would u know The dough could be put in fridge if I can't finish baking but what abt the jam? Last year I can't finish rolling the jam into balls and I fridge it but it harden thou I leave it to 'defrost'. But can I just leave at room temp even after I open e packet?

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  127. Your pastry recipe is definitely the best!!! I am soooo glad to hv found your recipe after searching for a while. Thank you so much for sharing. :)

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  128. Catherine: I don't keep the jam in the fridge. Whatever is leftover, I leave it out at room temperature, in a place where ants can't reach!

    Deb: Thanks! :) Glad to share!

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  129. I live in the United States and want to make your pastry recipe.
    What is corn flour?
    Is it the same as cornstarch? If yes, do I use the same proportions?
    If no, what should I do, use the original 450 g plain flour?
    Please help. I want to bake these before CNY.
    Thank you so much for sharing.

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  130. I'm trying out the pineapple tarts today. As this is going to be the first time we r not in Singapore for CNY, I have decided to make some new year goodies down under! Looking forward to trying out more of your recipe!

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  131. Linda: Yes, cornflour = cornstarch. So 400g plain flour + 50g corn flour/corn starch.

    Cheryl: Good luck!

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  132. thks ju! normally how long can ur tarts last? mine started growing moulds 2 wks later, i guess it could b e moist from e jam that i left in e fridge...

    is your tbsp for icing sugar rounded tbsp or flat?

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    Replies
    1. apparently homemade pineapple tarts have this mould problem so that's why my mum makes them closer to CNY... :)

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  133. Catherine: We finish them within days, so I really don't know. Re: icing sugar - if not stated, measurements are always flat.

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  134. Hi Ju, I apologize if I didn't see it while reading your blog but I'm going to make homemade pineapple jam. I have questions about pre-rolling. I'm going to prepare the jam the day before making the pastry.
    1. Can I pre-roll after the jam has cooled and refrigerate until the next day or can I make the jam then refrigerate, and pre-roll the day I'm going to make the pastry?
    2. If I pre-roll the day before, do I need to let the jam come to room temperature before baking?
    3. If I pre-roll the day of, should I put them in the refrigerator while preparing the pastry or let them sit out?
    4. What do you recommend? I'm a newbie at this and I appreciate all the help you are offering.
    I'm getting homesick thinking about these pineapple tarts.

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  135. Linda: The thing is, I have never made pineapple jam before, and I do not know the consistency of the jam your recipe will yield. I always pre-roll storebought jam and leave it out at room temperature and it never goes bad or dry. So, based on guesswork, I think pre-roll the day of making pastry, as refrigerating may dry out the jam, and leave them out at room temperature while you prepare the pastry. I recommend you divide the pastry dough into 2 or 3 batches. Keep the rest refrigerated in cling wrap so as not to let the pastry ooze oil. Good luck!

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  136. Thank you so much for the tip on dividing and refrigerating the pastry dough. I'll let you know how it turns out. It's my first try at making pineapple tarts and I know it will be trial and error but bottom line is as long as it's edible I'll be happy. I just need a good recipe to start with and experiment to make it the way I like it. Can't wait to try your pasty recipe.

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  137. hello, i halved the recipe but it turned out really plain and doesnt taste buttery at all...

    the only difference i did was to use top flour instead of plain flour. could it be due to the different flour that i used thats why the pastry didnt turn out so well?

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    Replies
    1. Anon: I am not sure why. Using top flour should not make a difference at all.

      Delete
  138. Hi, if I do not add corn flour . Is it fine? Any substitute?
    The shop that u mention, do they sell the jam paste all year round?

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  139. Thnx for sharing this absolutely divine recipe. Tried it twice and it's definitely an entry in my recipe book. Thnx Ju!

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  140. Hi, tried your receipe. Not bad but still not satisfied. Perhaps I should used saltered butter. But still thank you so much for sharing. But your tarts shape looks nicer than mine.

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  141. hi, i try to make some last weekend.. It turns out great. But I have so left over pineapple paste, can I put them in the fridge or just leave it at room temperature. Please advise.
    Thanks.

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    Replies
    1. Hi, it's OK to leave at room temperature as long as it is covered up/protected/sealed properly.

      Delete
  142. Hi Ju, I tried using your recipe to make the pineapple tarts yesterday and everything turns out well (taste was super good) but the tarts were kinda pale in colour even after baking for 25 mins. Have you encountered such before? Any idea how can I make them more golden in colour? Thank you in advance. Cheers!

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  143. Thank you for this recipe!
    I followed it and got super-soft and tasty pastry, though the difference is that I used about 30g of Cake Flour as I had run out of Plain Flour.

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  144. Hi Ju,

    I tried your recipe today and the tarts turn out fine but a tad dry for my taste. When rubbing the butter into the flour with a fork, it was crumbly at first. But by the end, it has turned into kinda dough-like. When I added the beaten egg mixture, the whole dough became too wet! I quickly sifted a little more flour to the mix so it became dough-like again. What went wrong? Too much butter? But I followed your recipe and instructions to the dot. Please advise. Thanks.

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  145. Hi ! Is it possible to convert the flour and corn starch to measuring cup portion

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  146. Hi can let me know the flour and corn flour in terms of measuring . Just realize I have no weighting tool at home ,

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  147. Thanks for sharing! Just tried it out over the weekend but instead of the shape you made, I wrap the entire dough over the pineapple. Sad to say the pastry when baked looks a bit flaky (than smooth) but the taste reviews by my "testers" is 1 word = excellent!

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  148. Hi, I would like to know why the top portion of pineapple always burn when I bake the tart?

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  149. Hi Ju , Thank you for all these wonderful blog i love the style of your writing and most of all how you find joy in what you cook . And that makes me keep trying out your recipe . You know what after looking at your pineapple tarts i am going to learn and try to bake . I have bookmark your site to keep . Happy CNY to you and your family .

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  150. Tried your recipe 3 times and finally got it right.

    First time when I bake, I did not turn the tray in between the 20 mins and hence the pineapple roll didn't look very nice.

    2nd time I attempted with salted butter, and I think it is better to stick with unsalted one as the pineapple roll was a bit salty at the first bite. But it look nicer as I turned the tray halfway but still quite white in color.

    3rd time, with unsalted butter, the taste is finally right and also is the color. Halfway into the baking, glaze the pastry one more time with the egg yolk so the glazing will be more obvious. (As the shape I made is like a ball, the glazing is important)

    Overall, thanks for sharing the recipe!!!

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  151. Hi Ju
    Besides the color, willl it make any difference on the firmness of the pastry if i use whole egg for egg wash instead of juz egg yolk?

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  152. Hi Ju. Thanks for sharing this recipe. I am just wondering...can i bake the tarts 2 tray at a time...using 2 rack in the oven? Will it impact the outcome of the tart?

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  153. Hi! i tried ur recipe in my first two trials ytd and today, it was good! altho i kinda overbaked them ytd so i had pretty hard cookies.. and then i underbaked them today, which resulted in soft crumbly cookies :s sigh.
    can i ask a question though, when u place the pre-rolled jam onto the dough, do u actually press them in so they're flattened rather than round??

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  154. Hi Ju! thanks for sharing the recipe!
    just a qn tho, when u place the pre-rolled jam onto the dough, did u kinda press/shape them a little bit so it flattens out?

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  155. Hi Ju, thanks for receipe. I tried baking the open face pineapple tarts last weekends using the sarawak pineapple filling from Ailin Bakery House.
    Everything turn out ok except during baking which i also face such issue during baking for open face pineapple tarts.
    Either the pastry not fully baked or the pineapple filling to hard.
    I had attempted many times but fail however i pick up the courage after I read your receipe.
    Seek your advice where went wrong.
    - Recently someone gave me a brand new delongi fan oven.
    - But not sure the function on the oven fan.
    - I tried basking with and without fan but end results almost the same.
    - I dont dare to bake at 160 degrees as worry pineapply filling hardden thus I bake at 130-145 degrees for 25mins but the pastry not fully cooked. Hence, bake another 5mins and it the outlook is golden brown but pastry is not melt in your mouth and pineapply filling is hard. But still eatable just that the pineapple filling need more energy to chew.
    Hope you can give me some advice. As i having hard time to make enclosed pineapple tarts which is very time consuming as the rolling is all by hand.
    Look forward to hear from you soonest possible.

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  156. I tried this recipe and it's definitely one of the best.
    The pineapple jam was from Ailin which I felt it tasted better and less sweeter than those from Bake-King and Phoon Huat.

    One comment I have is that the pastry is not very fragrant even though i used SCS butter as followed the recipe accordingly.
    Anyway, to enhance the "pang-ness"?

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  157. Hi.. just wanna say I used your recipe to baked the tarts on Tuesday. Infact it was my 1st attempt using yours and it turns out nice. My fussy brats love it. However am not so daring to make my own paste, I bought it from Phoon Huat (the one at $5.05). Thanks for sharing and by the way your other recipes are cool too. Gong Xi Fai Cai to you. Fm: Fluffybakes aka Angela.

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  158. Hi Ju

    I just tried out your recipe and baked a small batch. It turns out soft and flaky. What seems to be the problem? I followed exactly the amount stated. Could it be the egg yolks making it too watery?

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  159. Perfect and well received. The best would be with golden churn salted butter. Taste better thans scs.

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  160. I tried baking and the dough seems good, however, it turns out the tart shells breaks easily like some biscuit crumbs ._. izzit because too much flour in it?

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  161. Thanks so much for the recipe. It was just what I have been dreaming of: buttery and melt in your mouth. Last year was my first time making pineapple tarts. I followed your recipe to exactly and it turned out wonderful although I noticed the pineapple jam was moister the next day. My family loved it so I made them again this CNY.

    As good as before with only one minor issue: the RedMan pineapple jam must have been a bigger packet than last year because I made 110 tarts and still the jam ball was too big. I should have kept the leftover pineapple for another time.

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  162. Hi,
    At 160degrees, my tarts were still doughy in the centre. Only the very outer crust was cooked afte18 minutes. Is yours a fan forced oven? Pls help. Thanks.
    Veron

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  163. These tarts are enchanting :) Kiran at kirantarun.com and her mother made these tarts for her blog and linked here for the recipe.

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  164. Great recipe! Really melt in the mouth! Great taste and aroma.

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