Thursday, January 22, 2009

Pineapple Tarts

Baked these Sunny Pineapple Tarts over last weekend. Don't you think they look like little sunflowers?


It's my first time baking the pineapple tarts. As you know I have been searching for a good pineapple tarts recipe. I finally decided to use Florence's recipe. I thought baking the tarts first and adding the pineapple fillings later is a clever way of preventing the jam from becoming too hard and dry, though it takes some extra effort to change the temperature and taking the tray in and out. The dough is easy to handle but I have difficulty making really deep and clear indentations using the mold. The problem becomes worse after putting into the oven. The tarts puff up and the markings become even fader!


Although there is a bit of disappointment cos the pineapple tarts are not that nice looking, the taste didn't disappoint me. It doesn't really melt-in-the-mouth, but it is soft and crumbly when you put them in your mouth. The Bake King pineapple paste is quite good too. It is sweet but not that sweet (compared to some pineapple tarts that I tasted before). Not sour, good for me, cos I don't like sour ones. But it is a bit dry after baking.


I still have extra pineapple paste left. Shall make more pineapple tarts after the new year, trying out another new recipe, and maybe doing the wrapped types.

Wish everyone an Ox-picious Chinese New Year!

27 comments:

  1. Wow... your pineapple tarts look great and the outline of the case is so nicely done!!!! :)

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  2. Hi Small Small Baker, I think your tarts look pretty! Thou the print look faint but you've use the ridges cut out so it is actually okay! Very good for a 1st trial! It's not necessary to use the baking powder for the pastry, you could omit that so that the tart don't puff up. To do cut-out tarts, it's important to have the right dough texture so that the imprint is clear, and they are usually the slightly crisp type than melt in the mouth.

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  3. Hi SSB, I like your pineapple tarts...they really look like sunflowers :) I dont quite like the design of my tart mould. I tried baking the tarts for 10mins before adding the fillings too. Yes, I noticed the pastry tend to puff up a little after the inital baking.

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  4. Hi SSB,
    Your pineapple tarts are very "swee". Don't worry. Yes, they do look like sunflower tarts! Too "swee" to eat? ;)
    Happy Lunar New Year to you too!

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  5. Hi SSB,
    Your pineapple tarts look gorgeous! Wish you have a blessed new year and all the best!

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  6. Hi SSB,

    I'm glad you finally settled on a recipe to use =)

    Actually, the patterns on your pineapple tarts are pretty clear! So don't feel sad that it puffed and faded. I think yours looks as good as those sold outside!

    I've never used store bought pineapple paste, so thanks for the comments on bake king's pineapple paste =)

    Happy CNY!

    regards,
    youfei

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  7. Hi SSB. I think the tarts are excellent. Pineapple tarts is one of my fav CNY cookie.... i hope I can make them myself too. Happy New Year to you.

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  8. Wow, yours look so professionally made and they are pretty! =D

    Here's wishing you an ox-picious and happy niu year! =D

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  9. I'm not a pineapple tarts fan neither are my family, so I don't make this for CNY. But your tarts are very pretty!

    Wishing you a happy,healthy & prosperous Chinese New Year. :)

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  10. I totally agree with you Ellena.

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  11. Hi SSB

    Yeah I agreee too that your tarts look great! I think I used the same mould as you but my print doesn't seem as nice as yours. :)

    Hey wishing you and your family a Happy and Prosperous Niu Year!

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  12. Hello everyone! Thank you for all the nice words! I will try the pineapple tarts again soon. Hopefully they will turn out prettier. :)

    Thanks Elyn, it's so encouraging to receive nice comments from you. Oh I see, so it's the crispy type that will make the prints clearer. Thanks for the tips! :)

    HHB, thanks for sharing so many tips with me!

    Thanks youfei! Homemade ones are always the best. Your pineapple tarts are great too! Happy CNY!

    Thanks MH, ParisLSY and Aimei! Wish you all a prosperous Chinese New Year. :)

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  13. Hi SSB
    If you are doing another batch with your leftover pineapple jam, I highly recommend Mandy's recipe (Novice Baker's blog). It melts-in-the-mouth, and the dough can even be kept overnight in the fridge with no problems. Just bring it to room temperature before shaping. I used a silicon chocolate mould to shape 'closed type' pineapple tarts.
    Happy CNY, Dorie....

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  14. Woww....thats beautiful!!!
    Happy Chinese New Year to you and your family, SSB.

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  15. they looks so delicious..photoes very beatifl..

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  16. now that you mention they do look like sunrise or sunflowers.. bright and cheery

    hope u have a good niu year ahead!

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  17. Hi, love your blog, I am sure you are a good baker..will bookmark ur page.

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  18. Thanks Fanny, DİDEM, Missy and Ah Shui!

    Hi Dorie, I have heard about the good reviews for Mandy's recipe. I will try it next time. Thanks! :)

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  19. i made some pineapple tarts together with my bf's mom and it turned out great! but mine was the pineapple filling inside. it turned out a little milky and buttery. but it was ok. din take pics cos my hands were greasy. yours look nice!

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  20. Thanks ah Teo! I have tried the closed type with the pineapple filling inside too. It was much better than this open type one. The fillings remained moist. I used Mandy's recipe. It was very good too! :)

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  21. Is it possible to send me Oi LIn pineapple tart recipe?

    email: whanleong_2000@hotmail.com.

    Thank you

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  22. hi ssb, may i know what is the size of your finished tart? can i know where to get your mould and the size of the mould? :)

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  23. Hi sushi, I got the mould from Phoon Huat. It's about 4.5cm in diameter.

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  24. Thanks a lot, ssb!! :)

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  25. Hi SSB, when I stamp the dough it always stick to the mould when I try to get it out. I tried sprinking some flour on the dough, mould and on the working board, it still got stuck. Can you advise me what is the right way? Many thanks, Sherline

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  26. Hi Sherline, I also find cutting the soft dough a difficult task, esp in our hot weather. What you can do is chill the dough first (cover with clingwrap) for about 30 minutes to harden the dough a bit. It will help. If you have made a larger portion, you can divide the dough into 2 to chill separately. Work on 1 dough first and leave the other in the fridge to prevent them from turning too soft. Hope my tips can help you. :)

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  27. Thanks for sharing this :) I tried making yesterday. The dough turns soft very quickly and difficult to remove from the mould. I tried the Bake King pineapple paste and it tastes good, for $4.70 it saves a lot of work for an amateur like me :p Your tarts look very pretty :)

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