Best Singapore Style Pineapple Tarts Recipes

SINGAPOREAN PINEAPPLE TART

Steps:

• In a bowl, add Unsalted Butter (250 gram) and Powdered Confectioners Sugar (50 gram). Cream together until light in color.
• Add Egg (2) and 1 Egg White. Mix well.
• Add sifted All-Purpose Flour (550 gram) and Salt (1 pinch). Using your fingertips, rub the flour and batter together into a dough.
• Continue to knead for another 30 to 60 seconds or until well-combined. Let the dough rest for at least 30 minutes.
• Roll out Pineapple Filling (520 gram) into balls, each weighing 4 grams.
• After 30 minutes, roll out the dough into balls, each weighing 7 grams.
• Preheat the oven to 350 degrees F (180 degrees C).
• Flatten the dough, put 1 pineapple filling into the centre.
• Wrap into a ball, and roll again to make sure there are no wrinkles and the filling is completely covered. You also want to make sure that the filling is not visible, or else it will crack.
• Lay parchment paper onto your baking tray. Arrange your tarts on the tray. Make sure to leave about 1 cm spacing in between. Mix the Egg (3) with Water (1 tablespoon) to make an egg wash. Brush the tops of the tarts with it.
• Put it in your preheated oven for 19-20 minutes.
• Apply egg wash again. Put them back in the oven for another 4-5 minutes.
• Cool them in the baking tray for 5-10 minutes, and then transfer the tarts into a container. Serve with whipped cream if you like. Enjoy!

SINGAPORE STYLE PINEAPPLE TARTS

Steps:

• Filling.
• To make the jam, grate the pineapple coarsely.
• Combine the grated pineapple with the rest of the ingredients in a heavy-based saucepan and cook over a moderate heat, stirring occasionally, until mixture is almost dry.
• Set aside to cool.
• Pastry dough.
• Put sifted flour, salt and sugar in a mixing bowl.
• Rub in butter until mixture resembles breadcrumbs.
• Beat in the egg yolk and add ice-cold water and essence.
• Mix well to form a dough.
• Place in a plastic bag and chill in the refrigerator for 30 minutes.
• Roll pastry out to 0.5 cm thickness on a lightly-floured tabletop and cut out rounds with a pie cutter.
• Fill each piece of cut-out pastry with pineapple jam filling.
• Pinch a small neat frill aroud the edging.
• Cut thin strips of pastry to form a lattice on top of each pie.
• Glaze the strips with beaten egg.
• Place tarts on a greased baking tray and bake in preheated oven at 180°C for 15 minutes.
• Reduce the temperature to 170°C and continue to bake for another 10 minutes or until golden.
• Turn tarts out to cool on a wire rack before storing in air-tight containers.