Recipes

SIMPLE PINEAPPLE TARTS RECIPE

Dear friends....

Here I would like to share with you a simple recipe that I just tried about 3 days ago.
Alhamdulillah... It turned out good.
No photos attached as the tarts did not turn out to be beautiful to look at.
However, my main priority is that my hubby and daughter really loved it so much!
So, I am really happy with that.
Moral of the story is, DON'T EVER JUDGE A BOOK FROM ITS COVER.
Hehehehe...
(Just wanna make myself feel GOOD about it...)
Anyway, it was a good try for someone like me, who seldom cook and bake while I was back in Malaysia.
My family members and my close friends, know lah....
Hehehehe....

I have promised some of my friends that I would share the recipe with them... so here it is!
Hope you'll love it.


PINEAPPLE TARTS RECIPE (MY WAY)

Pineapple Filling

Ingredients:

4 large pineapples
300 g sugar
1 clove
1 inch cinnamon stick
1/2 star anise
250 g liquid glucose
2 Tbsp wheat flour or wheat starch

Method:

1. Slice and grate pineapples till fine. You can use a food processor do grate it.
2. Strain the grated pineapple till dry.
3. Let it simmer in a wok toll the juice has dry up. Add sugar and, star anise, cinnamon stick and clove.
4. Stir till the pineapple has thickened and dry. Add maltose or liquid glucose.
5. Stir till the pineapple filling is thick, sticky and dry.
6. Add wheat flour. Continue to stir for about 10 minutes or until filling is dry.
7. Leave to cool and shape into small balls.

Note : You can make the filling in advance and refrigerate it. Or easier way is to buy the ever ready pineapple jams available at the stores... Heeeeee..... :) Exactly just what I did previously. The recipe above for those who would like to try to make their own tart filling.


The Pastry:

320g / 10.24oz All purpose flour
2 tablespoon Tapioca flour
1 tablespoon Corn flour
80g / 2.56oz Brown sugar
4 Egg yolks
250g / 80oz Salted butter
1 Egg yolk to brush on the tarts



How to go about it:

1. Cream (beat) butter and sugar till white.
2. Add in the 4 egg yolks and beat them all at low speed for 1 minute, then put it into a big mixing bowl.
3. Mix the all purpose flour, tapioca flour and corn flour together in a dry container / bowl
4. Fold in (mix) the mixed flours gradually into the butter+sugar+egg yolks mixture (in the mixing bowl) using your cleaned fingers until they are even and not sticking on your hands. If still sticking, put in additional of each type of flour gradually into the mixture until the pastry does not stick at your fingers or on the mixing bowl anymore.
5. Cool it in the refrigerator for 30 minutes once all the mixtures are even and not sticking.
6. Take out the pastry from the refrigerator and start to flattened it bit by bit.
7. Meanwhile, preheat your oven at 180C (356F).
8. Cut the flattened pastry into about 4cm thick vertical lines
9. Put in about 1/4 teaspoon pineapple jam at the end of the line and roll the pastry slowly as it is very fragile.
10. Cut the rolled pastry according to the size that you prefer and arrange it into a baking pan which is ready with some grease on it .
11. Brush some egg yolk on the arranged tarts.
12. Bake the tarts for 15-30 minutes or when the tarts are light golden brown in color at the temperature of 180C (356F).



NOTE: For steps 7 to 10, there is another option of doing it IF you had the Cookie Press which unfortunately, I don't have at the moment :( .

7# Insert pastry into cookie press and press into strip of about 3 inch each.
8# Put the rolled pineapple filling onto the pastry and roll it up.
Then straight away go to step 10 above to continue with the other steps.


Again... don't worry so much on how it would look like, ok.
The most important thing is they would taste good and your family would love them!

HAPPY TRYING GUYS!!!!!

SELAMAT MENYAMBUT BULAN RAMADHAN....