Almost every Chinese New Year, my aunt from Malacca would send a tin of pineapple tarts to my family. During this festive season, there are several types of must have cookies but pineapple tarts always top the list. It is an increasingly popular gift among friends and relatives during this happy occassion.
There are many versions of pineapple tarts, not only in terms of the texture of the pastry but also the filling, whether it is wrapped internally or exposed. My preference is always those with crispy and flaky crust which is slightly similar to pastries. However, the most important point to note here is the right texture and fragrance of the pineapple jam. Coincidentally, the pineapple jam recipe that I have created has just the right amount of sweetness, nothing too overpowering.
When preparing to make these tarts, it is advisable to cook the pineapple jam the night before. It is fine to even have it prepared a week ahead. Store it in a container and keep it refrigerated until it is time to be used. When preparing the dough, be mindful not to over knead it, hence resulting in the pastry being hard and not flaky.
You may have noticed in the video that there might be too much pineapple jam on the tarts for your liking. You can always lessen the amount of the pineapple jam on each tart as per your preference. If you do so, remember to double the ingredients of the dough so that you have enough to work on and would not end up with excessive pineapple jam. The process is undeniably time consuming but once you are done, you will agree with me that it is well worth the effort. Trust me, you will be beaming with pride too!
This recipe yields about 40 pieces of pineapple tarts or 80 pieces, if you doubled the dough.
Nyonya Pineapple Tarts is also known as: Tat Nenas娘惹黄梨挞
Cut and blend pineapples. Discard pineapple juice using a sieve.
Cook pineapple at medium-low heat, along with cinnamon stick and clove for at least 25 minutes or until pineapple puree becomes drier. Add rock sugar to pineapple puree. Continue cooking at low heat to get a jam-like consistency. It should be golden brown in colour when ready. Remove cinnamon stick and clove. Leave aside to cool.
Rub margarine into flour. Then, add egg and water to the flour mixture.
Mix all ingredients evenly to create a dough. Avoid over kneading it to prevent it from getting hard. Leave the dough to set in the refrigerator for at least 30 minutes.
Flatten dough and mould them into shapes using a pineapple tart mould or a cookie cutter. Place pineapple jam onto the dough. Brush egg wash (a mixture of 1 egg and 1 tsp of water) on the surface of the tarts.
Bake at 180 degrees Celcius for 20 minutes.