Pineapple Tart Making

In my memory, peanut cookies and pineapple tart are two main chinese new year cookies, therefore I decided to make them this year. Between these two cookies, I think pineapple tart is more time consuming because I need to prepare for pineapple filling first, then only make the dough.

 

Here's my recipe.

 

Filling preparation:

Ingredients:

250g blended pineapple

150g sugar

1 table spoon lemon juice

 

Direction: put blended pineapple, sugar and lemon juice into a pot, cook the mixture until densed and in golden colour, leave them cool for use later.

 

Dough preparation:

Ingredients:

250g butter

375g all purpose flour

5 tablespoons corn stratch

3/4 teaspoon salt

3 tablespoons icing sugar

3 egg yolks

a little ice water

 

Direction:

1. Sifted all purpose flour, corn stratch and icing sugar twice, then add salt and put the flour mixture in fridge for at least 30 minutes.

 

2. Cut butter into small pieces and mix into flour mixture, mix them well with hand until like cookies crunch.

 

3. Mix in egg yolks slowly until mixtures are well mix. Add some ice water into mixture, and form a dough.

 

4. Put the dough into fridge for about an hour.

 

5.  Squeze a long surface out of a pineapple tart mould, put the prepared piniapple filling on the surface and roll it.

 

6. Brush egg mixture onto pineapple tart, bake them in preheat 170C oven for 15-20 minutes until them yellowish.

 



my pine apple tart 

Pineapple tarts in bottles