I'm submitting this post to Aspiring Bakers #3: My Favorite CNY Cookie (Jan 2011).
And indeed my favourite CNY cookie is the humble Pineapple Tart. I used to think that it was really difficult to make. Maybe because of all the various p-tarts out there, I never really found one that quite compared to the one my cousin/aunt made every year. I loved their buttery crumbly biscuit that would melt in the mouth, and the moist pineapple jam that had just the right amount of sweetness (no too sweet and dry like some awful supermarket brands).
Initially, I hadn't planned on making pineapple tarts - because I was under the impression that it was difficult and time consuming. But seeing so many bloggers share their experiences, and all their gorgeous pictures, I couldn't help but succumb to temptation.
As I studied the recipes and methods, I realised the toughest part was the making of the pineapple jam from scratch. Now that fairly good p-jam could be bought from the stores, the tough part was out of the way, and all I needed to do was to make the dough for the base. Sounds easy enough for me :)
RECIPE FOR PINEAPPLE TARTS
Makes about 50 tarts.
140g plain flour
2 tbs icing sugar
1/8 tsp salt
90g butter, very cold
1 egg yolk
1 tbs cold water
1/2 tsp vanilla extract
About 200g pineapple paste/jam
Milk or diluted egg yolk for glazing
Throw all ingredients from flour to butter into a food processor.
Blitz till the mixture resembles bread crumbs. Transfer to a mixing bowl.
Combine egg yolk, water and vanilla extract, and drizzle over the flour mixture.
With a spatula, gently fold and press the mixture into a ball. Do not overwork the dough and do not knead. Chill the dough for 10-20 min till firm.
Roll out the dough evenly and cut out the tart base with a cookie cutter.
Glaze with milk or diluted egg yolk.
Then gently press balls of pineapple jam/paste in the centre of each tart.
Bake at 160*C for 15-20 min depending on the size of your tart.
It's done when the edges start to brown.
Let tarts cool on the baking sheet for about 2-3 min to let it firm up before transferring to a wire rack to cool completely.
So what is everyone baking this CNY??