I didn't bake any last year since I was in the midst of unpacking in my new place
I love this recipe, melt in the mouth pastry, not too sweet and very easy to handle dough
I do in fact have many other pineapple tart recipes I love to try, but let me start with this first :)
This recipe is from Fresh From The Oven as recommended by Small Small Baker
What you need:
For the pastry:
220g butter
375g all purpose flour
2 egg yolks
50g icing sugar
2 tbsp cornstarch
Method:
- Sieve all purpose flour, corn flour, salt and icing sugar into a medium bowl
- Beat butter in a mixer until it turns light in color and fluffy
- Add in egg yolks until well combined. Slowly beat in the flour mixture until just combined
- Flatten the dough using roller and shape accordingly. Put pineapple paste on top (1tsp each)
- Bake in a preheated oven at 180ºC for 10 to 15 minutes or till lightly brown
For the pineapple paste:
The first time I baked using this recipe, I used ready to use pineapple paste from Bake King
I mixed with pineapple juice and juice from half lemon cos I find the paste is too dense and sweet
This time I did my own pineapple paste
Here's how you make it...
- Cut into chunks 4 pineapples, blend with just enough water to let the blender works
- Add in juice of 1 lemon and 1 cinnamon stick, let it boil
- Upon boiling, on low fire, simmer til it starts to thicken
- Add in 6-8 tbsp of sugar (depending on the sweetness of the pineapples), mix well
- Continue to simmer til thick and dry
* Note:
For open tarts, it's better not to use paste that is too dry, since it's exposed to the oven heat
I'm submitting this post to:
* Little Thumbs Up (February: Pineapple) (hosted by Zoe from Bake For Happy Kids and Doreen from My Little Favourite DIY
Last but not least, I and family would like to wish all of you a very happy Chinese New Year 2013! Enjoy your holiday :)
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