Baking Fun - Homemade Pineapple Tarts

Come every Lunar New Year, you will notice pineapple tarts being sold like hot cakes. It ranks top in the list of popular baked pastries among Malaysian Chinese celebrating this festive season. Me and hubby are having the same favorite on this delicious and addictive pineapple tart specifically on the rolled type =) For the past few years, I used to buy this from 1 of the cookies stall from KLCC. They are selling good pineapple tarts which suit my/hubby's taste.

But this year, I'm gonna do it by myself! I did it actually yesterday during the Thaipusam holiday....hehe! Surpringly the result turned out to be very good *ehem* The tart's skin was so soft (入口既溶) and the pineapple jam wasn't that sweet. Hubby gave me 8/10, missing another 2 points is because of 1) the tart's size wasn't that standard  2) the portion is not enough for him....hahaha!

As I've learnt from my cousin, she advice me to go source for the the ready-made pineapple jam from hypermarket rather than doing it on my own, coz it's not easy and time consuming, which I think it's true. I am a lazy pig so I want to have the express cum fruitful baking hourz =) Another secret recipe of mine is I managed to get the ready-mixed pineapple tart mix from the bakery shop, so this has saved a lot of my energy as well ^^

Let's check out the recipe and photos that taken by hubby here:

Ingredients:
400g Pineapple Tart Mix
(Alternative: 350g flour + 2 tbsp corn flour + 50g icing sugar + 1/4 tsp salt - all mixed and sifted)
250g Salted Butter (use premium brand of butter to get the buttery flavor for the pastry)
2 egg yolks
1/2 tsp vanilla essence
Pineapple Filing/Jam (I get it from Tesco Hypermarket - 1 box around 500g)
Egg Wash - 1 egg yolk + 1 tbsp milk

Steps:
1. Preheat the oven to 180'C.
2. Cream the butter until light.
3. Beat the 2 egg yolks and add-in vanilla essence.
4. Add step (3) into (2), half at a time.
5. Fold in the sifted pineapple tart mix and mix into a firm dough.
6. Put the dough into a pineapple roll pastry press or mould, and then press out into a strip.
7. Place pineapple filing at one end and roll up the pastry, as in a Swiss roll, enough to enclose the jam. Do not overlap the pastry. Cut off the excess pastry.
8. Put the rolls on the baking tray. Brush with egg wash.
9. Bake in preheated oven for 15 minutes and turn the baking tray 180 ° and continue to bake for 10. minutes or until golden brown.
11. Leave to cool before storing.

Ingredients


This is going to be the buttery flavor of pastry ^^


Miao Miao is checking out what am I doing ..... hehe!


Curious~


This is BEFORE.....


This is AFTER.....fresh from oven. Yummy~ =)


Next time may be put more egg brush so that the tart looks more golden brown =)


I've finally made it! Thanks hubby for helping me in "shaping" the pineapple jam, it's the joint effort =)

With the above ingredients, I managed to make 1 jug of the pineapple tarts (around 75) only. Hubby requested to bake more as this 1st jug sure will whack ("habis sapu") by him before the CNY. Hmm...OK, I think I'm gonna bake more after my 2nd CNY project =) Ciao for now~