Skip to main content
logo
Food Advertising by

Pineapple Tarts ~ CNY 2013



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

    Ingredients 
  • 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
Method
  1. Sift the plain flour with salt, mix in the cornflour, set aside.
  2. Cream the butter with icing sugar till light, add in the egg yolk, vanilla.  Mix well.
  3. Add in the flour and cornflour mixture till just combined.
  4. Chill the dough for about 30 mins.
  5. Pinch 10 gm pineapple paste and make into a ball, repeat with the rest of the pineapple paste.
  6. Divide dough into 10 gm each.
  7. 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.
  8. Arrange tarts on a parchment lined baking tray and apply egg glaze.
  9. Bake in a preheated oven @ 180 deg C for 20 mins.
  10. Remove from oven and transfer them onto a wire rack to cool completely.
  11. Store in an airtight container.
  12. Yield :  37  tarts.


I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

Comments

  1. Absolutely sweet and beautiful lookng pineapple tart. I have been thinking whether should I make pineapple tart this year and if I do, what shape should I make. There are so many shapes to choose.....

    ReplyDelete
  2. Hi Cheah,

    Homemade goodies are always freshly baked and the the best. Your pineapple tarts are no exceptions.

    Can you please link up this post to my pineapple event starting 5 Feb? ... so stay tune.

    Zoe

    ReplyDelete
  3. Wow.....love these but so lazy to make them. If I make them, I'll be the one that eat a lot :P Can't believe CNY is just round the corner. Time just passes too quickly.

    ReplyDelete
    Replies
    1. Yes, time really flies ....and we're getting older, no, wiser :)

      Delete
  4. Cheah, I love this pineapple tart shape. Looks very pretty. I still haven't think of what pineapple tart shape I'm going to make this year.

    ReplyDelete
    Replies
    1. Thank you. It can be quite a headache thinking of a different shape each year!

      Delete
  5. Pineapple tarts is very much a CNY treat. I love it a lot and it's always something to looks forwards to!

    ReplyDelete
    Replies
    1. Yes, I always like to taste the different types of pineapple tarts when I go visiting during CNY.

      Delete
  6. Hi Cheah,
    Agreeded with you, DIY bakes are always fresh, more tasty and save more:)
    Your Closed up pineapple tarts are so beautifully made.
    I bet we can't buy these lovely pineapple tarts anywhere else ..right:D
    mui

    ReplyDelete
  7. Hi Cheah, It's not only economical but homemade is always good. Your tarts are with so much filling. Definitely yummy! My BIL told me pineapple tarts are pretty expensive in S'pore.

    ReplyDelete
    Replies
    1. Yes, pineapple tarts are always very pricey maybe because it's a must-have for 'Ong'!

      Delete
  8. Pop one into my mouth! Hmmm.... yummy! Cute shape!
    I haven't started any cny baking!:(

    ReplyDelete
  9. agree, people try to make money during festive season especially cny..and the pineapple tarts are always so pricey, calculate per pieces....
    yours look good, yum yum!

    ReplyDelete
  10. Love the shape of this tart. I am getting 'kan cheong' already as I have yet to bake anything for CNY. I didn't even prepare the pineapple jam yet.

    ReplyDelete
    Replies
    1. Never mind, I'm sure you can handle this just fine!

      Delete
  11. This is my favourite shape to eat the cookies, actually. My aunty always makes it in this shape and it is always moist and chock full of pineapple filling, yum!! I find it keeps the filling more moist then those that are exposed.

    ReplyDelete
    Replies
    1. Yes, I do agree with you. The pineapple paste is not so dry.

      Delete
  12. So sweet looking shape of pineapple tart. Love it :)

    ReplyDelete
  13. Absolutely delicious ! must have for CNY !

    ReplyDelete
    Replies
    1. Yes, very auspicious to have 'wong lai' for CNY!

      Delete
  14. These pineapple tarts look so beautiful. I am drooling at that filling!

    ReplyDelete
    Replies
    1. Thank you, Angie .... feel free to help yourself!

      Delete
  15. Pretty tarts. I've never made this version before. I just made the open faced tarts which my family prefer to the naster version. Will bookmark this recipe for another time. Thanks for sharing.

    ReplyDelete
    Replies
    1. Thank you for stopping by. You're most welcome to try this recipe!

      Delete
  16. Hi Cheah, your pineapple tarts look very nice and addictive. Home made is still the best.

    Have a nice week ahead,regards.

    ReplyDelete
    Replies
    1. Yes, home made is always the best..... you enjoy your day too!

      Delete
  17. Looks good, and packed with jam too! Just can't have CNY without pineapple tarts!

    ReplyDelete
    Replies
    1. Thank you. Actually can sample all sorts of pineapple tarts when we go visiting during CNY!

      Delete
  18. Hi Cheah, Love this version of pineapple tarts of yours with lovely shape . I have to agreed that homemade goodies are always the best. At least we known what's in it! LOL Talking about homemade, I've baked your green pea cookies & mung bean biscuits & they're absolutely delicious! Thanks for sharing your lovely recipes . I really enjoy baking them. Have a nice day. ;)

    ReplyDelete
    Replies
    1. So glad to hear that you've tried my recipes and like them. You enjoy your day too!

      Delete
  19. Next week i only start to make pineapple tarts, hehehe! Yours look really good too.

    ReplyDelete
    Replies
    1. Just finished another batch.....really time consuming.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Coffee Kahlua Chiffon Cake ~ 咖啡戚风蛋糕

  It's Chiffon cake again.  I never get tired of baking chiffon cakes and am still looking for new flavours of chiffon cakes.  This is a coffee chiffon with added Kahlua liqueur.  I have shared Coffee chiffon with cocoa layering and Coffee Marble chiffon cake on my blog before and if you are interested feel free to take a peep.  Again as with all chiffon cakes, this Coffee Kahlua chiffon cake doesn't disappoint, it's soft and moist with a tinge of Kahlua liqueur. Coffee Kahlua Chiffon Cake  ~   咖啡戚风蛋糕 (adapted from 'here' with adjustment)   Ingredients (A) 6 egg yolks 90 gm caster sugar 75 ml hot milk 2.1/2 Tbsp coffee granules 1 tsp vanilla 3/4 Tbsp Kahlua 60 ml oil 90 gm plain flour 30 gm cornflour 1 Tbsp cocoa powder (B) 6 egg whites 75 gm caster sugar Method Sift flour, cornflour, cocoa powder, set aside. Dissolve the coffee granules in the hot milk.  Once cool, mix in the Kahlua and vanilla extract. Whisk the egg yolks with sugar till creamy.  Add in the coff

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and ground Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flou