Pineapple tarts

Why are pineapple tarts so popular during Chinese New Year with the Singaporeans and Malaysians?

Pineapple is translated as ‘Ong Lai’ in Hokkien. Direct translation means prosperity come. And what colour is the flesh of the pineapple? It’s yellow which is a close colour to gold especially once the pineapple jam is cooked. Gold means wealth and prosperity as well. For me, it just starts damn bloody good. Pineapple tarts can be eaten in one mouthful. And once a year, I indulge to having as many as I can!

Pineapple close and open

Making pineapple tarts can be really time consuming. It starts from grating the pineapple. Do not include the core. If you have a food processor, just use that instead of manual grating. But pulse it to reach the desired pineapple shreds. Many strain the liquid off and then add it again at the end, I did not. It actually saved stirring time. Decide for yourself if you want to strain and then add the juice back bit by bit or just start simmering off the liquid with the flesh. It did not make any difference in taste for me but not sure if it affected the colour. If sugar is added earlier, then the colour will turn much darker. I really don’t mind but if you prefer a lighter colour, then add all the sugar at a later stage when the liquid is almost dried up.

Pineapple jam

The last time I made these tarts I had no pineapple tart mould. One of these came from @fatbooo and another bought when I was back in Singapore for a visit. They are perfect size and makes little indents for the ball of jam to sit on. These moulds are for the open pineapple tarts.

pineapple tart mould

The ball of jam will not be rolling off the dough. There are slightly variations of size. The ones I had are between 1.2cm and 1.5cm in diameter You may choose to roll the balls out first and then plonk them onto the pastry or make the balls as you go.

open dough shapes

For the close version of pineapple tarts, I do recommend rolling out the jam first or it will get really messy later on if you don’t. I followed the video from A Table for Two. He makes it look so easy! These jam rolls are about an inch in length.

Jam rolls

See how messy I got! I need more practise. So most likely to make more this week. And to be honest, these pineapple tarts are delicious to stop at one or two or three. Pinch a dough and roll into a elongated ball in your hands. Flattened it and then place the jam ball on the end. Roll the pastry upwards to cover the whole jam. Try not to over lap. Even if it does, just pat it out and it will be fine. Also tuck the ends of the jam in if you like to keep it quite neat.

Roll dough and jam

Once these babies are all rolled out. Use a fork and gently draw lines on the top. Brush with egg yolk and they are ready for the oven. Don’t they look like little soft head cushions? And see how the ends are all tucked in?

Tarts are brushed

I love the look of these when they came out from the oven. They went into the oven of 180C for 15mins and then turned other way for another couple of mins. They are just so adorable! I think I will be making these more than the open ones. Also Mister prefer these babies. And the pastry is pretty good. I love how it just melts in the mouth.

closed pineapple tarts

But I love the look of these open pineapple tarts as well. They look like golden edible sunflower! There are no need to roll balls of pastry and might be a little easier to make. But don’t overwork the pastry for this too much of it will lose its melt in the mouth texture. It is also more crumbly but I love it! It pops into the mouth and poof!

open pineapple tarts

These open ones are cooked at 160C for 20mins. Just check that it is golden brown, remove from the oven and allow it to cool completely before stacking them into airtight container.

My pineapple tart

These pineapple tarts are so much better than the ones I did a couple of years ago which is why I am writing another blog about it. This write up has more tips which I gathered both from experience with this batch and also from 2 food bloggers, @pickyin and @Kokken69  that have been very patient and guided me through the process. Thanks girls! Much appreciated.

I made one lot of pineapple jam for the two versions.  My method of cooking the jam does vary from both @pickyin and @Kokken69.

I am going to be baking some cashew nut cookies this week. These little delightful morsels are going very quickly which means that another batch will have to be made before the Year of the Dragon arrive! Gong Hei Fatt Choy!

Pineapple tarts