- Tried & Tasted -

Thursday, 21 January 2016

Pineapple Tarts That Melts In Your Mouth


Most of us would think freshly baked pastry are best when they are right out of the oven. But not for these pineapple tarts. They tasted way better the day after. 

Right out of the oven, the buttery tart base is a little crunchy in texture but when the pastry get a rest overnight, they transformed into a melt-in-your-mouth texture and oh were they good. Traditional mooncakes is the other baked pastry that will improve in texture after resting for a few days.

Let's get baking.

Pineapple Tart Pastry
(makes approximately 730g of dough) 
Ingredients
292g unsalted butter, room temperature
292g organic unbleached flour
136g rice flour
136g sugar
1/4 tsp salt
2 tsp vanilla extract

Steps to pastry:
    • Sieve the flours into a large bowl and set aside.
    • Beat butter, sugar and salt, until light and fluffy. Add vanilla extract and mixed until incorporated.
    • Add flours and mix until just incorporated. Do not over mixed.
    • Cover the dough and chill for 30 minutes.
    Pineapple Tarts
    Ingredients
    For open face pineapple tarts:
    (makes approx. 60, 4cm diameter pineapple tarts)
    880g pineapple filling
    520g of the above pastry

    For the square pineapple tarts (filling on the inside):
    (makes 6
    120g pineapple filling
    210g of the above pastry  

    Steps to tart:
    • Preheat oven to 170 degrees Celsius
    Open Face:
    • Roll the tart pastry to approximately 5mm thick and using a pineapple tart cookie cutter cut out the cookies and place them directly onto the parchment paper.
    • In the center of the cut out pastry, place a teaspoon of the pineapple filling. (Roll between your palms to form a ball of filling)
     Square:
    • Weigh out 35g of dough and 2 teaspoons of pineapple filling, rolled into a ball (approx. 20g).
    • Wrap the dough evenly around the pineapple filling then gently press the dough into the square mould (4.5cm by 4.5cm).
    4.5cm by 4.5 cm square mould
      Once ready,
    • Bake in the oven for 20 - 25 minutes or until edge of cookie is lightly golden brown.
    • Let the tarts (both open face and square tarts) cool for at least an hour before keeping them in an air tight container. For the square tarts, remove them from the mould only when they are totally cooled. 






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    10 comments:

    1. What did you use for the pineapple filling?

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      Replies
      1. The pineapple filling was made with grated pineapple that had been boiled down into thick, sticky pineapple jam. Mine was store bought pineapple filling as it is readily available in baking supplies store this time of the year.

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      2. Most welcome, Calisue337! Wishing a blessed Lunar New Year.

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    2. Hi, may I know where can I get the heart shaped cookie cutter that you used?

      ReplyDelete
      Replies
      1. Hi fiona_reyana,
        I've got the cookie cutter at a local baking supply store, Phoon Huat, if you do live in Singapore.
        Thanks for dropping by.

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      2. Hi Jen, may I know you bought from which outlet? tks

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      3. Hi Patricia,
        I got it from Phoon Huat @ Ang Mo Kio outlet.

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    3. Hi it is interesting that you used some rice flour to make these awesome tarts. Can you tell me the reason why ? thanks.

      ReplyDelete
      Replies
      1. Hi Yasmin,
        Thanks for dropping by. Rice flour do not contain gluten thus when incorporated into cookie dough it will give a melt in the mouth feel. But we still need the all purpose flour to be present to give structure to the short beead base. I think corn flour have the same effect too. But I prefer rice flour. They aredelightful cookies to make especially during lunar new year.😊

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