Here's the BEST and EASIEST recipe for crumbly and melt-in-your-mouth pineapple tarts that are well-loved in Singapore, Malaysia and Indonesia. The enclosed buttery goodness that surrounds the tangy pineapple jam creates a match made in heaven. Simply amazing!
Pineapple tarts by my mother is the best buttery, crumbly and melt-in-your-mouth version out there! She makes them every year and they are always the highlight at my home. Making these enclosed pineapple tarts may take a little more time but it's always so fun as the whole family is helping out with the process.
This recipe VS Nyonya pineapple tarts
Pineapple tarts come in many different shapes and sizes. Of course, there is also a difference in texture. The traditional Peranakan/Nyonya pineapple tarts we had previously shared is the type which is mainly found in the state of Malacca.
The pineapple tarts in this recipe is much more delicate as the dough contains butter and corn flour. Both ingredients make the dough softer and more crumbly. If you prefer the shortbread-like texture, the Peranakan/Nyonya pineapple tarts is the one for you. However, for a softer pastry, read and bake on!
Can only butter be used?
Of course! Butter does wonders to the mouthfeel because of its milk fat as it melts at a lower temperature compared to margarine which contains palm oil. While some may prefer the flavour of margarine, using it alone doesn't yield the same mouthfeel compared to when using butter. Some may even complained that margarine leaves a waxy feeling on their palate. Hence, using the recommended ratio helps with the taste and texture.
Pineapple jam used for these tarts are usually sold in baking supply stores within Malaysia, Singapore, Indonesia or Taiwan especially when the festivities are approaching. They are rarely sold in other countries but you can make them using fresh or canned pineapples. Refer to the recipe here.
The jam should not be confused with the bread spread type of jam as it is not possible to shape.
Pineapple tart mould
The mould is usually sold in baking supply stores. If you are living in Australia, Europe or the US, try Amazon. Look out for the mould with a jagged pattern.
It's important to have sufficient dough wrapping the pineapple jam. During the baking process, the dough will expand and if there isn't enough dough to seal them together, the jam will be left directly exposed when baking.
When the dough fully wraps the jam, it should look like the tart on the left. Having too little dough will result in a tart like what's on the right.
Never leave dough in the open
Shaping the dough can take a bit of time. Therefore, it's very important to work in batches and never leave the dough exposed to prevent it from drying. Cover the dough with a clean damp kitchen cloth instead.
The perfect egg wash
Egg wash is brushed on top of the tarts for the extra golden shine. To make the perfect egg wash, a pinch of salt must be added to the mixture as it helps break the egg protein and yields in a more even wash. Using milk instead of water encourages browning during baking. That's exactly the colour we would like to achieve on each tart.
Ingredients for decoration
Sprinkling additional ingredients on top of the tarts after brushing egg wash improves the aesthetics of the tarts and sometimes, giving a very light hint of savouriness which goes very well together with the sweetness of the tarts. Suggested toppings are poppy seeds, Parmesan cheese or dried herbs such as parsley or basil.
Storing pineapple tarts are easy. To prevent them from turning mouldy, ensure that they have fully cooled to room temperature before stacking them in an air-tight container. Put the containers away from direct sunlight and they should last for about 1.5 months. Refrigerating them helps to extend the shelf life for up to 3 months. If you are keeping the cookies for so long, ensure to check if there is any mould before consumption. Anyway, I bet they will be long gone before that happens!
Jam that is not dry enough will cause pineapple tarts to become mouldy quite fast, as I found out last year. It was quite a painful lesson. On the other hand, jam that is too dry will be too stiff. So watch the fire closely, particularly after adding sugar.
It is traditionally a Nyonya delicacy. The tart finds its origins far back in the 1500s when the Portuguese Empire conquered the Malay Peninsula, notably Malacca during their 130-year colonisation period.
It is considered lucky to have them during Chinese New Year, and giving pineapple tarts as gifts symbolises good fortune and luck. However, while often seen during Chinese New Year, these delights are also enjoyed during cultural celebrations such as Hari Raya Puasa and Deepavali.
Store the container in a cool, dry place away from direct sunlight to maintain the tarts' texture and flavour. Additionally, refrigerating the pineapple tarts can extend their shelf life, but be sure to allow them to come to room temperature before serving to fully enjoy their delicious taste.
Fruits and Veggies with a Thick Skin: Like the pineapple, if the mold only impacts the skin, the inside of the fruit or veg should still be perfectly edible. You'll be able to tell when you open it up. Be careful not to drag your knife through the moldy part when you cut it so you don't cross-contaminate the good part.
How long do pineapple tarts last? As long as the pineapple jam has been dried out enough they should last a week at room temperature in an airtight container, and about a month in the fridge. A lot of other recipes will last longer, even a couple of months.
Pineapple tarts are high in fat and sugar. Four pieces can contain up to 14 teaspoons of sugar, which is used to caramelise the pineapple into a jam. Limit yourself to two pieces a day.
Pineapple tarts was largely attributed to the Peranakans of Malaya who were influenced by the Portugese settlers. The Portugese had a unique way of making pastries by rubbing butter into flour which was later adopted by the Peranakan Nyonyas.
There are two types of pineapple tarts - open and closed, the former looking like miniature tarts, and the latter with the pineapple jam completely enclosed. Open pineapple tarts tend to be flower-shaped, with or without a lattice on top (read the very first part of this series for more on this).
In many campgrounds, especially those that cater to an adult-only audience, the upside-down pineapple has become a way for people to discreetly signal their interest in meeting like-minded individuals or couples. By displaying the symbol, they're sending a silent message: “We're part of the club.”
These buttery treats are a highlight during Chinese New Year! I would recommend limiting yourself to 2 pieces for snacking. If you can, choose tarts with lower sugar content. For those who bake, choose a lower sugar paste and make smaller tarts so that you can enjoy a few more pieces.
Since American colonists began importing pineapples from the Caribbean and South America in the 1700s, the fruit became a lasting symbol of hospitality, welcoming, and friendship. Boat captains and ship workers trekking to and from these countries would place one outside their door to symbolize their safe arrival home.
Pineapple tarts are little short crust pastry tarts with home made pineapple jam. In Malaysia, these are made for special ocassions like Chinese New Year, Deepavali and Hari Raya (Eid).
Today, these pineapple tarts are widely enjoyed not only in Taiwan but also in other parts of Asia and even globally. They are often exchanged as gifts between family and friends during the Lunar New Year, symbolising good luck and prosperity for the year ahead.
Best Served. The Pineapple Tart can be kept in container for 2 months from production date. Once open, best consumed immediately. Always store cookies in air-tight containers awaay from heat or direct sunlight.
The fungus commonly infects plants through fresh wounds occurring where the planting material has been detached from the parent plant and destroys the soft tissue at the base of the stem. Material removed during showery weather and stored in heaps is particularly prone to infection.
We commonly find mold affecting pineapples, usually around the base, or the cut stem end. It may be white, sometimes showing hints of gray or even blue.
Introduction: My name is Mrs. Angelic Larkin, I am a cute, charming, funny, determined, inexpensive, joyous, cheerful person who loves writing and wants to share my knowledge and understanding with you.
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