Chinese New Year is not too far away and a quick look at the supermarkets and bakeries revealed that the prices of the festive goodies have gone up again. Prices of food stuff have gone up drastically and look like they are here to stay. It's much more economical to DIY when you know how to do so.......
These Pineapple 'Closed' Tarts are a bit different from the Nastar I posted previously. Shaping the tarts this way is less time consuming and moreover they taste just as good!
Recipe for Pineapple Tarts ~ CNY 2013
- 125 gm butter/margarine
- 25 gm icing sugar
- 1 egg yolk
- 190 gm plain flour
- 1 Tbsp cornflour
- 1/8 tsp salt
- 1/4 tsp vanilla
- 370 gm pineapple paste
- 1 egg yolk + 1 tsp water = egg glaze
- Sift the plain flour with salt, mix in the cornflour, set aside.
- Cream the butter with icing sugar till light, add in the egg yolk, vanilla. Mix well.
- Add in the flour and cornflour mixture till just combined.
- Chill the dough for about 30 mins.
- Pinch 10 gm pineapple paste and make into a ball, repeat with the rest of the pineapple paste.
- Divide dough into 10 gm each.
- Flatten the ball of dough and wrap up with the paste. Mould into desired shape and use a cookie pincer to pinch some design on the surface.
- Arrange tarts on a parchment lined baking tray and apply egg glaze.
- Bake in a preheated oven @ 180 deg C for 20 mins.
- Remove from oven and transfer them onto a wire rack to cool completely.
- Store in an airtight container.
- Yield : 37 tarts.
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover