If not because of Wendy of Table for 2 or more, I will never think of baking pineapple tarts myself. I never fancy pineapple tarts, I used to enjoy eating pineapple tarts but not recent years. Dunno why I just lost interest in pineapple tarts, probably because I need to keep my stomach for other more interesting CNY goodies :). I do still eat some during each CNY but only for homemade, those offered by colleagues that baked by them or their mum, must entertain a bit mah heeheehee...
When Wendy was baking her 1st batch of pineapple tarts, she told me about it and shared with me which recipe she was using. Next day, she MSN me and raved about how good were the pineapple tarts and she is going to bake more. I was tempted by her, she was so convincing that making my heart and hands so itchy, thinking that since I never bake pineapple tarts before then I should give it a try.
I was planning to get store-bought pineapple jam but Wendy kept assuring that it is actually easy to make the jam, her jam was done within an hour. I was thinking, since this may be the 1st and only one time that I will bake the pineapple tarts myself, then must well make it from scratch.
I went to hunt for the Morris pineapples that recommended by Wendy at a few supermarkets but not able to locate, I told myself to give a last try at wet market, if still not successful in hunting means I am fated to use store-bought jam. When I was in the fruits store, I immediately spotted the Morris pineapples, thanks to the picture that Wendy has provided in her blog. I asked the store keeper to choose two most unriped pineapples and so nice of him trying to look for the biggest for me. When he helped me to deskin the pineapples, I saw the pineapples were so pale in color, near to white color rather than very light yellow. Suddenly I felt very uncertain, I checked with the store-keeper and his replied was these type are better if meant for pineapple tarts.
Wendy is 101% correct, cooking the jam is not difficult at all, and best is dun even need to keep watching like hawk or keep stirring it, like she mentioned, I just need to stir it only once every 5 mins. This is unlike what I heard from others, it is tedious to cook the pineapple jam as you need to keep stirring and stirring and stirring. Wendy's notes are so detailed, if you read and follow her notes, you do not even need to throw a single question and the success rate is 100%.
My two pineapples weighed 1.5kg after deskin, much lesser than Wendy's, the store-keeper was so "generous" when deskin the pineapples, skin with lots of fresh :(. Since the pineapples are lesser so I reduced the sugar accordingly for 1.5kg pineapples.
The dough is definitely not easy to handle, quite sticky and took me sometimes to do the wrapping. As my estimation is lousy, Wendy asked me to use a tsp of pineapple jam, a tbsp of dough. However I think I used bigger portion of tsp and tbsp, ended up the pineapple tarts are quite big, I weighed the pineapple jam balls, roughly 8g each and dough, 15g each. I also do not know what went wrong, is it because the tarts are too big? My tarts actually went out of shape during baking, not round as Wendy's. Those tarts in the photos are most rounded and presentable among all :(.
for pineapple jam :
2 Morris pineapples (weigh 1.5kg total)
1 small cinnamon
For step to step method, notes and photos, pls refer to here. I got about 650g of pineapple jam after cooked.
for dough :
250gm butter (salted) - I used unsalted
75gm caster sugar
170gm dairy whipping cream
50gm cream cheese
3 egg yolks
400gm cake flour
30gm corn starch
One more yolk for glazing
1. Cream butter, sugar and cream cheese together.
2. When it comes together, pour in cream and whip on medium speed (I used speed 2 on my stand mixer) for 10 minutes. Scrape the sides from time to time. It may look lumpy, don’t worry, later it’ll turn all creamy.
3. Beat in egg yolks for 1 minute.
4. Sift both flours and pour half of it into buttery mixture. Mix on low speed until it comes together and pour in the remaining flour and beat until it comes together. Do not over mix.
5. Let dough sit for 10 minutes minimum before you start wrapping your jam with it.
For step to step photos and notes, pls refer here.
Like what Wendy has described, the tart is not very fragile and does not crumble in hands but still, melt in mouth type. It tasted good that once out from oven, I popped one after another, total 3 pineapple tarts in my mouth. However for my taste bud, I would prefer if it has more buttery taste, may be next time should use another brand of butter. For the pineapple jam, the sweetness is nicely sweet with some tartness, truely a thumbs up.
I may be busy again for the coming week so would also like to take this opportunity to wish all my baking buddies, friends and readers
Happy Lunar New Year, Gong Xi Fa Cai!
you finally attempted this! very beautiful! Wishing you and your family a Happy and Prosperous Rabbit Year!ReplyDelete
Lovely tarts and its good you made your own jam! Wishing you and your family a Happy Rabbit Year too!ReplyDelete
wishing to a very happy chinese new year! Hope you have a prosperous day ahead!
Wah, thankyou for the big big promotion.ReplyDelete
Now after I've seen ur tart, I know why your tarts fell flatter. Your jam is not dry enough. When the jam is reheated during baking, it softens and brings down the pastry. Maybe next time, cook it drier looo. But overall, looks good la.
I've seen my source's older recipe, not using cream cheese, but use milk powder. Maybe that'll give you a more "buttery taste". Just replace the 50gm cream cheese with 50gm milk powder
Jess,I too, am suprised that it is so easy to make the pineapple jam. You mentioned you stirred once every 5 mins. I basically stirred once at the beginning and went away to watch tv until it is time to add the sugar. Then, I went to watch tv again...hahaha... really easy.ReplyDelete
Jess, You have done well with the tarts and jam! It's not that difficult to do once you get the hang of it. Happy Chinese New Year!ReplyDelete
Jess, GONG XI FATT CAI to you! Hope you will have a wonderful Ahhh.... last minute baking, is it? haha.... Great! At least, you're willing to get your hands dirty this year. Enjoy & have lots of fun.ReplyDelete
Happy New Year!!ReplyDelete
I think pineapple tarts are a must for CNY, but I didn't bake mine this year. Wishing you and your family a prosperous new year!ReplyDelete
I'm the fan of pineapple tarts! Looking at yours really tempting me! You've great lunar new year!ReplyDelete
Good Job Jess. At least you can that round ball. I didn't even managed that! It was a disaster for me coz I forgotten which blogger actually wrote the "how to handle" instruction till Wendy commented in my blog. Too late, already pulled my hair handling the dough. hahahahReplyDelete
Wish you and Family a Joyful and Fruitfull Chinese new Year!ReplyDelete
Have fresh pineapple sitting in my fridge and these roll are my next bake!ReplyDelete
Jess, I like the filling, looks good and juicy. I would like to try to make my own pineapple jam next year. Made once before but not easy to cook large portion.ReplyDelete
Happy Lunar New Year!
Oh, good! At least you start eating pineapple tarts and even making them from scratch!ReplyDelete
Hi Jess! Those tarts look soooo good! =) I wanted to make some with this recipe..but then..I decided to postpone it to next year! HAHAHA..lazy me...ReplyDelete
Can share some with me? =p
I saw this on Wendy's blog too! Bookmarked this for next yr =)ReplyDelete
The tarts look really good. I think homemade jam taste better than the store bought one. Wishing you and your family Gong Xi Fa Cai!!ReplyDelete
Wish you a happy and prosperous lunar new year!
Happy Lunar New Year to u and your family!!!ReplyDelete
Happy Lunar New Year 兔 you and your family ^_^
You make them huge! Very generous with the fillings :)ReplyDelete
Happy Chinese New Year to you and your family.
As a Cantonese, Gung Hay Fat Choy!
These tarts are lovely, Jess. I do not really fancy pineapple tarts and so, only eat them during CNY. so no harm lar. :)ReplyDelete
Here's wishing you and your family a happy and prosperous rabbit year!
they look so yummy and delicious !!!ReplyDelete
Wah, job well done Jess! I actually attempted the milk powder version, also very fragrant! Okay, since you and Wendy push for homemade pineapple jam, I definitely should give this a try next year. Happy rabbit year my friend, prosperity and good fortune blessings to you and your family!ReplyDelete
Lovely pineapple tarts... :)ReplyDelete
Happy CNY to you and your family, Jess!
I have yet to try making pineapple jam myself. Maybe I shall do it next year after your inspiration. :)ReplyDelete
Happy Rabbit Year to you! Gong Xi Fa Cai! :)ReplyDelete
gong xi fa caiReplyDelete
Wishing you and your family 兔年行好运，万事如意！Your tarts look great and make me have the urge to bake some too!ReplyDelete
Wishing you Xin Nian Kuai Le, Wan Shi Ru Yi and Gong Xi Fa Cai!!!ReplyDelete
i'm definately keep this recipe for future use since you and wendy really go'gaga' about these tarts. Happy CNY to you and gong xi fa cai!ReplyDelete
Your tarts look so yummy! Happy Chinese New Year to you and your family! Gong Xi Gong Xi :)ReplyDelete
Oh! Your pineapple tarts look delicious...i am sure that yours taste much better than the store bought ;-) Happy Chinese New Year!ReplyDelete
Happy lunar new year to u and your family! These pineapple tarts look very yummy, will book mark it :))ReplyDelete
Beautiful! Happy New Year!ReplyDelete
Jess, these look delicious. They really are a perfect treat. I hope you have a wonderful CNY celebration. Blessings...MaryReplyDelete
Woah! Looks good and I bet they must be soooo delicious. I planned to try the recipe too but I ran out of cream cheese and whip cream and was just too lazy to get them. So glad you tried it and love it. Now I definitely have to try the recipe! >D Thanks for sharing and wishing you and your family Happy Chinese New Year!!! =DReplyDelete
jess, it looks really great and yummy! (: happy new year to you and your family (:ReplyDelete
may i have your email add? (: thank you!
Happy Lunar New Year! Gong Xi Fa Cai! Saw this post by Wendy too...but I don't think I can find Morris pineapple in Melb. Your family and friends are so lucky to have these delicious homemade pineapple tarts.ReplyDelete
the dough looks really soft and buttery. yummy! no one can resist tarts like this! gong xi fa cai & have a great year of the rabbit!ReplyDelete
Wendy, now I know why the tarts expanded, must be my pineapple jam not dry enough, I will take note next time, thanks! Ok next time I will try milk powder to see whether can be more buttery taste or not.ReplyDelete
Shirley, I not dare to leave the jam to cook by itself for too long, too timid hahaha... now with you sharing your experienced, I know I can just stir occasionally instead of every 5 mins, thanks!
Edith, what you see here are those more presentable, the rest too flat, not nice :P.
Sweetylicious, my email address is firstname.lastname@example.org. Do try me a note at comment boxx if you are sending me email cos I dun check email frequently :P.
I made pineapple paste for the 1st time using wendy's recipe and it turned out uber good too! haha will be making my own paste in future. No more store bought jam.