Makes 50 Tangerine tarts / 60 Open tarts | |
|---|---|
| ingredients | Amounts |
| Pineapple Fillings | 450g |
| All Purpose flour | 360g |
| Cold unsalted butter | 280g |
| Castor Sugar | 4 tbsp |
| Salt | 1 tsp |
| Egg yolks | 2 |
| Vanilla Essence | 1 tsp |
Egg glaze : 1 egg yolk + a few drops of water
- Sift the flour and sugar together and set aside.
- Cut the cold butter into small cubes and add them into the flour mixture. Using the "Rubbing-in" method, rub the butter with the flour to form a crumpy dough mixture.
- Lightly beat up the egg yolks and vanilla essence. Add the yolk mixture to the crumpy dough mixture and combine and knead into a soft buttery dough.
- Wrap the dough up with plastic cling and bring to chill for 1 hour.
- On a floured surface, flatten the dough using a roller pin.
- Dap the mould with some flour and cut out the dough. Make a dent in the middle of each individual cut out dough.
- Arrange the cut out doughs onto a tray lined with greaseproof paper. Bring to bake at 190 degree Clesius for 6 mins.
- Scoop 1/2 tsp of pineapple fillings and roll into small balls. Set aside
- Glaze the edges of the baked tart base with egg glaze. Top the dent with pineapple fillings.
- Bring to bake at 190 degree Clesius for 12~15 mins.
If you are like me who much prefer the Tangerine style, you may just scoop 1 tsp of the dough and roll them into small balls. Flatten the dough with your palm and wrap up the pineapple fillings. Glaze the top with egg glaze and bring to bake.
This receipe is basically adopted from Oilin's blog. I love the way she decorates her tangerine pineapple tarts with cloves. It just look so auspicious! These tarts were the kind of "Melt-in-the-mouth" texture and I much prefer these than the crunchy kinds.
Remember me mentioning about my Giantic pineapple tarts? Frankly speaking, I was very disappointed with this current batch of my tarts. Firstly, I got no idea why my tangerine ones crack while baking and secondly, the pineapple filling on the open tarts were a tad too dry for my liking. When I baked the giantic pineapple tarts, everything were the same except the size and they turned out real good. No cracks. I did not try out the open tart for my 1st attempt so I am not too sure if it's suppose to taste that way.
One thing to note that, I did not follow the procedures in step 7 about baking the base before applying egg glaze. I only came to realised when I saw Oilin advising some of the other bloggers about this. By perfoming that step, your tarts will look evenly brown unlike mine :(
Sigh, more practises! I am so going to spend my freaking friday baking these tarts ALL OVER AGAIN! Poor Prince Charming, he don't really fancy Pineapple tarts, imagine that he had to help me finished the batches that I baked recently. Gosh, I so can't imagine how much he will hate pineapple tarts for the next 10 years! LOL!
9 comments:
Oh Mrs Kwok! Your pineapple tarts looks good ah...Makes me craving for it now. Hee..I made only the open style one, and the thickness were uneven. :(
I've not tried the tangerine type. Hope I still have time to bake some more as I still have the leftover pineapple fillings. If don't make it now, after CNY don't think will have the mood to make. :D
Oh btw, forgot to mention, I think step 7 is crucial cos' by doing so, the pineapple fillings would not be too dry due to longer baking time.
I've had that experience before. So it's good to bake the base first, bring it out, glaze with egg wash, top with the fillings then bring to bake again. :)
Thanks so much, Aimei :)
Yes, I only realised until I read the blog for the umpteen times. LOL.
Oilin did not state that in her procedures and it was only when something went haywire for my tarts then I decided to be Slightly "hardworking" enough to read through the advises she gave in her comments. LOL.
Anyway, thanks alot!
Advance Chinese New Year to you!
I'll be back in Taiwan during CNY.
Be back only on the 13th Feb. Let me see if there are any good recipe books ;)
Very impressive blogpage! Photos are very well taken too!
Can I link you from my blog?
Diana
sweetnessdivine.blogspot.com
Hi Diana,
Sure do! It's my pleasure :)
Ohh so will be missing your post for a week loh..
Ok you enjoy yourself!!
Advance Chinese New Year to you too! :)
Thanks! Mrs. Kwok..
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