Pineapple Tarts
With Chinese New Year just around the corner, I wanted to share one of the sweet treats that I just can’t resist making year after year.
Jump to RecipeIf you’re anything like me, you might have just given in and packed up the last of the Christmas decoration; and definitely still be working on Christmas sweets! I guess the Chinese New Year spring cleaning has been a good encouragement. Time to transition into ‘accomplish’ mode of the new year. We are a month in after all.
Pineapple tarts are one of your quintessential Chinese New Year treats, whether for snacking or gifting. So, why pineapple?
The hokkien word for pineapple, ‘ong lai’, literally means ‘wealth comes’. So when you have pineapple tarts for the Chinese New Year, the symbolism means you are bringing or ushering in the good fortune and prosperity for the new year.
In any case, the tart, spiced pineapple jam just paired so well with the buttery biscuit base. It’s hard to resist, let’s get cooking because it takes a while!
Step 1: Make the jam
This step requires patience, good for a long evening in.
You’ll start with three whole pineapples, semi ripe so your jam will turn out tart and not overly sweet. My family enjoys the bite of a chunkier jam, so we grate the pineapple coarsely on a box grater and would never use a food processor. If you do enjoy it smoother, I would grate half coarsely and food process the other half.
Using a wok is best for the large surface area and even heat. You really just need to take it easy, relax and let the process happen! It could be anywhere between 1 and 3 hours, depending how juicy your pineapples started out.
Step 2: Dough & Assembly
I guess you could say this is the fun part? Definitely much more activity and less waiting around.
The foundation of this treat is a simple but satisfying buttery biscuit base. In order to get the classic open faced pineapple tart ‘flower’ shape, we use mould available at most baking equipment shops or even the supermarket at this time of year. If you can’t find one, you can simply make closed balls instead (adaptation in recipe notes below).
It looks finicky and delicate, but really isn’t that hard once you get the hang of it.
Roll, cut, press, top, glaze, bake!
Channel your inner assembly line and just lose yourself in the process. It’s nice and therapeutic.
We all know how busy the lead up to Chinese New Year can get, with cleaning, cooking, gifting and visiting on the cards. Since these keep well in airtight jars, I recommend you make them a week or two in advance. If you can bear to part with them, they make great gifts in small recycled jars. Maybe add a nice red ribbon or a pretty sticker, just my humble suggestion.
Wishing everyone a Happy Chinese New Year in advance. Good health and happiness for the year of the Tiger. Eat some pineapple tarts to usher in the good fortune, and do your ART tests before visiting your loved ones. Be considerate and stay safe!
Pineapple Tarts
Ingredients
Homemade pineapple jam
- 3 large semi-ripe pineapples
- 180 g soft brown sugar
- 2 cinnamon sticks
- 8 cloves
- 2 star of anise
- juice of one lemon
Pastry
- 340 g plain flour
- 50 g corn flour / starch
- 40 g icing sugar
- ½ tsp fine salt
- 250 g unsalted butter cold, but softened. cut in cubes (3cmx3cm)
- 2 egg yolks beaten
- 2½ tbsp cold water
Instructions
Pineapple Jam
- Clean (remove skin and black 'eyes') the pineapples. Cut them each into about 4 chunks lengthwise
- Coarsely grate the pineapple chunks. Best using a box grater
- Let the pineapple sit in a sieve over a large bowl / container to catch the juice. You will use this later
- In a large wok, add the grated, sieved pineapple, sugar and spices. Set on medium-high heat and allow to come to a boil, stirring occassionally
- As the liquid boils off, add back a quarter of the reserved pineapple juice from earlier. Continue boiling and stirring to dry out the mixture, adding the juice back quarter by quarter until it is all incorporated. Your final addition of liquid will be the juice of one lemon
- Continue to simmer this on medium heat, stirring often as the mixture becomes drier and more jam-like. This is what you're aiming for – a golden-brown, sticky paste that you'll be able to roll into balls
- Once you're there, turn off the heat and leave until cool. Remove all the spices and store in an airtight jar in the fridge. This is fine for at least two weeks if you don't intend to use right away
Pastry base
- Sift together plain flour, corn flour, icing sugar and salt into a large bowl. Mix well
- Add the cold butter cubes into your dry ingredients and cut in using a pastry cutter/ bench scraper. If your room is warm, consider surrounding your bowl with a basin of cold water to keep your ingredients cool
- As soon as your mixture resembles little breadcrumbs, add in your eggs and continue to work with pastry cutter until incorporated
- Drizzle in the cold water and continue to cut for a few moments. Then finally switch over to a quick mix by hand until you have a nice, even pastry mixture. Be careful not to overwork your dough
- Split into four portions, clingwrap individually and put into the fridge to cool
Assembly
- Weigh out and roll your pineapple jam into 9g balls and set aside in the fridge so they remain cold
- Prepare your egg wash – whisk one egg yolk with a spot of milk or water. Set aside
- Preheat your oven to 165°C and line your cookie sheet pan with baking paper
- Roll out one portion of dough on a flat surface until about 0.8-1cm thickness. Use pineapple tart cutter to cut desired shape and press mould for jam placement
- Once you have a full tray, place the pineapple jam in position
- If you'd like, roll little pastry 'worms' with some of the remaining dough (very thin, about 3cm) and drape in a criss-cross (X) over the pineapple jam
- Finally, brush the pastry and 'X' of each tart with a light layer of egg wash before putting into the oven. Bake at 165°C for 14-16 minutes, until golden brown
- Let cool on baking tray for 5 minutes before transferring to cooling rack
- Continue until you get through all the dough and jam
Notes
