Yes, we're coming to that time of the year already! In the blink of an eye, we will be celebrating Chinese New Year ... amazing how time just flies by, huh?
I started baking pineapple tarts over the weekend. I know it does seem a little early ... but considering the number of people I have to bake for, and the size of my puny oven, AND the fact that I can only bake on weekends ... I don't think I have much of a choice.
Again, I decided to be kind to myself and buy ready-made pineapple filling. This year, I used Sarawak honey pineapple jam from Ailin Bakery House* ($6.80 per kg). They are slightly costlier than the Red Man brand from Phoon Huat ($5.05 per kg), which I also bought for comparison. Ailin's version is wetter and has a sweet-sour taste. Phoon Huat's Redman is sweeter and stickier. Which do you prefer? I personally like the jam from Ailin better.
* Ailin Bakery House
845 Geylang Road
#01-48 Tanjong Katong Complex
Singapore 400845
Tel: 67432693
The tarts were always in danger of being eaten without my knowledge, until they were cooled, packed and sealed ... and placed somewhere HIGH up from prying hands.
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I will be baking for my children's teachers, ex-teachers, tutors, neighbours and a few close friends ... and of course, for my own family. One of my good friends, SY, had me in stitches when she related what she did with the tarts I baked for her last year.
She hid them in her office drawer, for fear of having to share with her co-workers. Every afternoon, she would stealthily bring out 3 tarts and slowly savour them with her coffee. I was so tickled I replenished her supply when she finished all her tarts. :)
These are for you, SY!
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I bought these round, flat containers from Phoon Huat ($0.80 each). They are a lot easier to pack the tarts in than those taller plastic tubs with red covers ... and what I like is, the tarts stay in position. After each layer, do remember to place a sheet of baking paper. This will prevent the flaky pastry (from the tarts above) from sticking to - and thereby "disfiguring" - the jam (of the tarts below).
Ready to be given away. These are for the teachers. :)
If you want a simple recipe with step-by-step instructions, take a look at the one I shared last year. My friend, Camemberu, made some lovely tarts using this recipe. :) Just remember to use real butter! One of my friends baked with Buttercup Luxury Spread thinking it was butter. It is not! Check the ingredients list: you should only see "cream" or at the very most, "cream and water".
OK, break's over. I've got to head back to the kitchen. ;) Laters!
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it looks so nice and YUMMY! (: thank you for sharing where to buy yummy pineapple paste (:
ReplyDeleteWhat else is traditionally made on Chinese New Year? Can you direct me to some recipes?
ReplyDeleteLove pineapple tarts. And definitely prefer the juicer jam with a bit of tang!
ReplyDeleteYour packaging highlights them beautifully Ju..That's a great deal for those round containers.. I love see-through..
ReplyDeleteAnd I love my tart molds:)
Your tarts are priceless to me:)
Yup! It's that time of the year again! Pineapple tarts is a favourite for CNY! I don't like PH's jam, it doesn't have that ooomph! I've not tried Ailin's. Maybe I'll give it a try. Or I might just make my own.
ReplyDeleteFavolosa anche queste versione.Un abbraccio Daniela.
ReplyDeleteThese tarts sound sensational. I agree with you on the pineapple jam flavor profile of Allin's Bakery, I like a jam that has depth and pronounced nuances in flavor. Those containers make these gifts look so professional, only they are better because they are homemade.
ReplyDeleteGoodness, what a gorgeous tart that is! Love the recipe! Bookmarking :-)
ReplyDeleteTo be honest, I don't even want to think of desserts but this looks so festive, I want December back :
ReplyDeleteI love the way you packaged the tarts. Each container is only 80 cents...I think that is a great deal. Did you ever see the Taiwanese pineapple shortbread, the ones in squares? Do you think I will be able to use this recipe but wrap the dough around the pineapple filling and bake it in squares? Thanks!
ReplyDeleteYou are soo hard working and well-prepared! Pineapple tarts are one of those things I love most in Singapore. Discovered them when travelling there in my teenage years. Instant love!
ReplyDeletei'm not usually such a big fan of fruity desserts, but those look adorable
ReplyDeleteYour tarts are lovely! I have a soft spot for pineapple tarts, and usually OD during CNY. haha. Now you're tempting me to try making these :)
ReplyDeleteGong xi fa cai (in advance)!
These look just picture-perfect, Ju! I don't really even remember what these taste like, but based on my usual preferences, I'd like the sour-sweet one better, too.
ReplyDeleteWow Ju your pineapple tarts sure look pretty.We'll be making some for CNY as well. Can't wait for CNY.
ReplyDeleteOh it is the time of the year again! They are so lovely and I would love a box of that :)
ReplyDeleteIt's definitely not too early for CNY cookies, I made groundnut cookies last week. ;)
ReplyDeletePineapple tarts are next on my list, not decided on recipe yet but definitely bookmarking yours for reference!!
Hi Ju,
ReplyDeleteThanks for the wonderful recipe. Shall try them this year!
How long do you reckon is the shelf life for these tarts??
Thanks!
Alan
Oh, yum! Can I have some, please? : P
ReplyDeleteHi Ju,
ReplyDeleteur post is motivating me to do up a batch of these!!
However can i use the dough n roll them up instead of the open-faced that u did for this post?
tks!!
These are just gorgeous Ju! Packaged so beautifully!
ReplyDeleteI really have to try making these really soon!
L~xo
I am the WORST chinese person ever and dont know how to make anything Chinese. But this year I have to go to a CNY pot luck! Saw your pineapple tarts on Tastespotting... but no idea if I can get ready made filling in London. I'm sure I can but uhhh I have no idea where to look!!
ReplyDeleteHi,
ReplyDeleteThanks for sharing such a wonderful recipe, I have done a batch yesterday and my family like it so much except that it is too sweet for my liking. Will definitely do it again & will reduce the qty of icing sugar. Thank you!! :)
Ju, your pineapple tarts look gorgeous!! all are same size and so neat. Can you airmail me some?
ReplyDeleteHi Ju
ReplyDeleteJust wanted to tell you that I tried your recipe for making both the open faced and tangerine style pineapple tarts and I loved them both (though I preferred the tangerine ones) :) Definitely keeping this recipe for next year!
Am keeping this recipe! Not making any this year cos recently-retired Mum is making for everyone this year, and her so-called recipe is so not a recipe!
ReplyDeleteSo pretty!!!!
ReplyDeleteTime flies indeed!!! These are absolutely adorable - I cannot believe how many you are baking! I wish I lived near you that's for sure. Your kids' teachers are lucky. ... Assuming I would be so lucky as to receive some tarts, of course. ; )
ReplyDeleteHi, I bump into your blog when looking for the pineapple tart recipe. I have bake based on your recipe and love the results!
ReplyDeleteby the way, i'm a teochew too ;) and I am fascinated at how you describe teochew in your "What is teochew" tab. excellent description.
Thanks for sharing the recipe.
Ah these pineapple tarts look divine and I plan to make them this weekend! May I ask if you used a cookie cutter or a mould for these tarts? Where can I get them? I cannot wait to try them this weekend!
ReplyDeleteHello friends! thanks for dropping by. Yes, CNY is just around the corner and these pineapple tarts are a MUST. :)
ReplyDeleteAlan: Shelf-life ... hmmm ... good question. Maybe 2 weeks? But they will probably taste a little stale, so you might want to reheat gently in the oven or toaster, to get them nice & "fresh" again. I don't usually have leftovers beyond a week, cos I bake in batches, as and when we feel like eating.
Janine: Well done! Enclosed tarts tend to keep the jam more moist and juicy. ;) If you like, you can check out my other post on Pineapple Rose Tarts: http://thelittleteochew.blogspot.com/2011/01/pineapple-rose-tarts.html
Pinggy: Good to hear! Thank you for your kind words!
Jessica: Definitely need a tart mould. I assume you are living in SG? You can buy them at any baking supplies store like Phoon Huat or Gim Hin Lee or Sun Lik. HTH!
Thank you for sharing the recipe. This is my fave pastry thus far. It's buttery, melts in your mouth but yet not crumbly. My family love it. =)
ReplyDeleteJu, I used the redman pineapple jam from PH and tried your recipe, baked both open and closed version. I like the closed version better as the jam is still soft. My open version jam is hard and chewy after bake, is that suppose to be? Do u think the fan type oven contributed to the hard jam effect?
ReplyDeleteSilent reader, Karlyn
Hi Karlyn, I am not sure if the oven type makes a difference, but you could try brushing some egg glaze (1 yolk + 1 tbsp water) over the jam before baking.
ReplyDeleteKarlyn,
ReplyDeleteI used the PH jam too and in it's original form it's quite thick and dense. I mixed in a little water to loosen and moisten the jam and it works ok for open tarts. My oven is a convection type with fan too :)
hope this helps.
Thank YOU for sharing this, NEL! I love receiving constructive, useful comments like yours. :)
ReplyDeleteThks Ju and Nel for your advice.. I re-rolled my balance pineapple jam with some water and bake a new batch but outcome is stll dry..;( Also I tried baking the tart shell for 10 mins first before putting in the jam but the center part of the tart puffed up and make it unsighftul to place the jam there.. Guess I can only stick to the closed version..sob..
ReplyDeleteKarlyn
Hi Ju, very nice pineapple tarts! I just baked a batch of open tarts yesterday. I also got a chewy and sticky pineapple after bake. How is your pineapple after bake for the open tarts? I bought the jam from Ailin Bakery.
ReplyDeletecn
Hi Ju,
ReplyDeleteI just made the tarts with my friend, and we received positive feedback from our family. We didn't bake the pineapple with the tarts, I like it moist. We were happy with our first attempt at it. Thank you for sharing your recipe!
Sarah
these are amazing! :) and i love that little mold . I have to think how i would shape them ..and how to find some pineapple filling here in the USA
ReplyDeleteI also encounter issue where by the pinepple filling that I bought from Phoon Huat is dry after baking for open face version. Does you hv issue using pineapple filling fm Ailing Bakery?
ReplyDeleteAnother thing is that the egg glaze on enclosed pinepple tart tense to peel off easily. why is this so even thought i did add some water on egg yolk.
i going to bake soon ha ha
ReplyDeleteThanks for sharing the recipe. I had just baked a batch but I am not satisfied with the shape of my open tarts. May I know how do u remove the tarts from the mould without deforming it. Your tarts looked so uniform and very pretty. I had also increased the baking time to about 25 mins as the centre is not cooked thru at 180 deg Celsius.
ReplyDeleteAnon: A gentle hand and lots of practice? ;) Or you could dip your mould in a bowl of flour first to prevent sticking, so that the pastry dough comes off easily. Oh dear, how come need to increase baking time? 25mins is a lot! Could you get your oven temperature checked? It shouldn't take so long ...
ReplyDeleteHi. Your tarts look yummy. Could you please share what is needed to be done to keep the pineapple jam from hardening and darkening during baking.
ReplyDeleteThanks so much for the lovely recipe. I've never tried making pineapple tarts before because I heard that's it so much work. Based on your previous post I bought ready-made Red Man pineapple jam from Phoon Huat. It was much easier than I had imagined. At first I was a bit disappointed because the jam was dry and chewy. However, it was much better the next day and they looked so pretty. My family liked them.
ReplyDeleteLike the earlier reviewer, I had some difficulty removing the pastry from the mould. Should I dip the mould in flour each time or just once in the beginning?
hi,
ReplyDeletethanks for your recipe. i have try both the open up type and wrap up type with this recipe. they are great, going to keep this recipe for good.
Any idea how long can Ailin paste last? I have a box sitting in the fridge for a long time but still seem to be in good condition
ReplyDelete