Plum Blossom Pineapple Tarts

By

21 likes 11 klips

This is a recipe for open-faced pineapple tarts. The tart pastry is so crumbly and buttery, they make the perfect melt-in-the-mouth pineapple tarts.

ASebDb43Co Kitchenbowl
Prep Time

30 min

PT30M
Cook Time

15 min

PT15M
Wait Time

30 min

PT30M PT1H15M
Plum Blossom Pineapple Tarts

Ingredients

Makes 60
60 servings Makes

Instructions

Step 1

Have ready all ingredients to make the pastry dough for the pineapple tarts.

Have ready all ingredients to make the pastry dough for the pineapple tarts.

Step 2

Also have ready some homemade or store-bought pineapple jam. For open-faced pineapple tarts, the pineapple jam can be slightly moist as it will continue to dry out when baked. Roll the pineapple filling/paste into balls, about 5 gram each. This can be done ahead of time and set aside until needed.

Also have ready some homemade or store-bought pineapple jam. For open-faced pineapple tarts, the pineapple jam can be slightly moist as it will continue to dry out when baked. Roll the pineapple filling/paste into balls, about 5 gram each. This can be done ahead of time and set aside until needed.

Step 3

To make the crust pastry, first sift all-purpose flour, self raising flour and salt into a large mixing bowl.

To make the crust pastry, first sift all-purpose flour, self raising flour and salt into a large mixing bowl.

Step 4

Add in COLD diced butter cubes. Using a pastry cutter, cut the cold butter into the flour mixture until mixture resembles fine bread crumbs. This is to create flaky layers in the pineapple tarts.


Step 5

Meanwhile, mix together the egg yolk and ice cold water. Add the combined egg yolk and cold water into the coarse crumb mixture.

Meanwhile, mix together the egg yolk and ice cold water. Add the combined egg yolk and cold water into the coarse crumb mixture.

Step 6

Lightly gather to form a soft dough. Cover with cling wrap and chill in the refrigerator for 30 minutes to firm up the dough.

Lightly gather to form a soft dough. Cover with cling wrap and chill in the refrigerator for 30 minutes to firm up the dough.

Step 7

Using a rolling pin, roll the chilled pastry dough into 0.5cm thick on a lightly floured board.


Step 8

Using a pineapple tart mould, stamp into 3 cm rounds of tart shells. Press firmly on the dough and dislodge the tart shells carefully from mould.


Step 9

Arrange the stamped tart shells onto a baking tray. Brush the surface of the tart shells with egg wash.


Step 10

Then preheat the oven to 175 degree C. You can start to preheat the oven about 15 minutes before you finish moulding. Otherwise just preheat after you are done with the moulding.

Then preheat the oven to 175 degree C. You can start to preheat the oven about 15 minutes before you finish moulding. Otherwise just preheat after you are done with the moulding.

Step 11

Next, baked the tart shells in the preheated oven for 10 minutes.

Next, baked the tart shells in the preheated oven for 10 minutes.

Step 12

Meanwhile, gather the leftover pastry dough and roll to flatten it. Using a fondant cutter, cut mini flower shapes to be put on top of the pineapple jam. Set aside for later use.

Meanwhile, gather the leftover pastry dough and roll to flatten it. Using a fondant cutter, cut mini flower shapes to be put on top of the pineapple jam. Set aside for later use.

Step 13

After 10 minutes, remove the partial baked tart shells from the oven onto a wire rack. Fill the centre of each tart shell with a rolled pineapple jam.


Step 14

Then top with the cut out mini flower shape pastry dough.


Step 15

Return the filled tart shells into the oven to bake for another 5 minutes, or until the tarts turn light golden in colour. And we're done!

Return the filled tart shells into the oven to bake for another 5 minutes, or until the tarts turn light golden in colour. And we're done!

Step 16

When baked, allow the pineapple tarts to cool on baking tray for about 5 minutes.

When baked, allow the pineapple tarts to cool on baking tray for about 5 minutes.

Step 17

Then transfer the baked pineapple tarts to a wire rack to cool completely.

Then transfer the baked pineapple tarts to a wire rack to cool completely.

Step 18

It is important to have the pineapple tarts to be completely cooled before storing in airtight container. These dainty pineapple tarts are characteristically so buttery, crumbly and oh so melt-in-the-mouth! As always, ENJOY!

It is important to have the pineapple tarts to be completely cooled before storing in airtight container. These dainty pineapple tarts are characteristically so buttery, crumbly and oh so melt-in-the-mouth! As always, ENJOY!

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About the Creator

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huangkitchen

Angie Liew, known as Huang is the founder & author of www.huangkitchen.com. Her recipes span across the globe, ranging from Asian delights like General Tso's Chicken, all the way to French Toast & Tea Scones. All recipes have been tried & tested in her kitchen - made easy for anyone to follow!

Plum Blossom Pineapple Tarts

Plum Blossom Pineapple Tarts

By huangkitchen

This is a recipe for open-faced pineapple tarts. The tart pastry is so crumbly and buttery, they make the perfect melt-in-the-mouth pineapple tarts.

Prep Time

30 min

Cook Time

15 min

Wait Time

30 min

Ingredients

Makes 60

Instructions

Have ready all ingredients to make the pastry dough for the pineapple tarts.

Step 1

Have ready all ingredients to make the pastry dough for the pineapple tarts.

Also have ready some homemade or store-bought pineapple jam. For open-faced pineapple tarts, the pineapple jam can be slightly moist as it will continue to dry out when baked. Roll the pineapple filling/paste into balls, about 5 gram each. This can be done ahead of time and set aside until needed.

Step 2

Also have ready some homemade or store-bought pineapple jam. For open-faced pineapple tarts, the pineapple jam can be slightly moist as it will continue to dry out when baked. Roll the pineapple filling/paste into balls, about 5 gram each. This can be done ahead of time and set aside until needed.

To make the crust pastry, first sift all-purpose flour, self raising flour and salt into a large mixing bowl.

Step 3

To make the crust pastry, first sift all-purpose flour, self raising flour and salt into a large mixing bowl.

Add in COLD diced butter cubes. Using a pastry cutter, cut the cold butter into the flour mixture until mixture resembles fine bread crumbs. This is to create flaky layers in the pineapple tarts.

Step 4

Add in COLD diced butter cubes. Using a pastry cutter, cut the cold butter into the flour mixture until mixture resembles fine bread crumbs. This is to create flaky layers in the pineapple tarts.

Meanwhile, mix together the egg yolk and ice cold water. Add the combined egg yolk and cold water into the coarse crumb mixture.

Step 5

Meanwhile, mix together the egg yolk and ice cold water. Add the combined egg yolk and cold water into the coarse crumb mixture.

Lightly gather to form a soft dough. Cover with cling wrap and chill in the refrigerator for 30 minutes to firm up the dough.

Step 6

Lightly gather to form a soft dough. Cover with cling wrap and chill in the refrigerator for 30 minutes to firm up the dough.

Using a rolling pin, roll the chilled pastry dough into 0.5cm thick on a lightly floured board.

Step 7

Using a rolling pin, roll the chilled pastry dough into 0.5cm thick on a lightly floured board.

Using a pineapple tart mould, stamp into 3 cm rounds of tart shells. Press firmly on the dough and dislodge the tart shells carefully from mould.

Step 8

Using a pineapple tart mould, stamp into 3 cm rounds of tart shells. Press firmly on the dough and dislodge the tart shells carefully from mould.

Arrange the stamped tart shells onto a baking tray. Brush the surface of the tart shells with egg wash.

Step 9

Arrange the stamped tart shells onto a baking tray. Brush the surface of the tart shells with egg wash.

Then preheat the oven to 175 degree C. You can start to preheat the oven about 15 minutes before you finish moulding. Otherwise just preheat after you are done with the moulding.

Step 10

Then preheat the oven to 175 degree C. You can start to preheat the oven about 15 minutes before you finish moulding. Otherwise just preheat after you are done with the moulding.

Next, baked the tart shells in the preheated oven for 10 minutes.

Step 11

Next, baked the tart shells in the preheated oven for 10 minutes.

Meanwhile, gather the leftover pastry dough and roll to flatten it. Using a fondant cutter, cut mini flower shapes to be put on top of the pineapple jam. Set aside for later use.

Step 12

Meanwhile, gather the leftover pastry dough and roll to flatten it. Using a fondant cutter, cut mini flower shapes to be put on top of the pineapple jam. Set aside for later use.

After 10 minutes, remove the partial baked tart shells from the oven onto a wire rack. Fill the centre of each tart shell with a rolled pineapple jam.

Step 13

After 10 minutes, remove the partial baked tart shells from the oven onto a wire rack. Fill the centre of each tart shell with a rolled pineapple jam.

Then top with the cut out mini flower shape pastry dough.

Step 14

Then top with the cut out mini flower shape pastry dough.

Return the filled tart shells into the oven to bake for another 5 minutes, or until the tarts turn light golden in colour. And we're done!

Step 15

Return the filled tart shells into the oven to bake for another 5 minutes, or until the tarts turn light golden in colour. And we're done!

When baked, allow the pineapple tarts to cool on baking tray for about 5 minutes.

Step 16

When baked, allow the pineapple tarts to cool on baking tray for about 5 minutes.

Then transfer the baked pineapple tarts to a wire rack to cool completely.

Step 17

Then transfer the baked pineapple tarts to a wire rack to cool completely.

It is important to have the pineapple tarts to be completely cooled before storing in airtight container. These dainty pineapple tarts are characteristically so buttery, crumbly and oh so melt-in-the-mouth! As always, ENJOY!

Step 18

It is important to have the pineapple tarts to be completely cooled before storing in airtight container. These dainty pineapple tarts are characteristically so buttery, crumbly and oh so melt-in-the-mouth! As always, ENJOY!

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