Well, I believe it would be appropriate for me to wish all chinese out there a Prosperous Year of the tiger! Belated as this post and the few to follow is, well you know, as the saying goes, “Better late than never!”
I have to say that pineapple tarts are probably my all time favourite CNY cookie. My mum, from the time I could remember, was an avid baker and this was even more apparent when CNY beckons around the corner. My sis and I used to hate CNY as it meant that the weeks leading up to it, we’d both be forced to stay at home and help make cookies. Now, all I have for myself are memories of our cookie making sessions and of course, a batch of these yummy homemade cookies!! 🙂
Pineapple Jam
Ingredients:
- 4 large pineapples
- Raw sugar, to taste
- 4 -6 cloves
Method:
- Remove pineapple skin and cut pineapple into rough pieces.
- Blend pineapple with a little bit of water.
- Run it through a sift, but not till all liquid is drained off. Leave pulp a little moist as this would help jam stay moist when cooking.
- Put all pulp in a large pot or frying pan. Cook over medium-high heat. Add cloves and sugar according to taste.
- Reduce heat and cook over medium-low heat till jam is semi-dry. Leave it to cool and dry overnight. Jam will dry up substantially and ready to be used for tarts.
- Roll jam into little balls to be used for tarts.
Pineapple Tarts
Ingredients:
- 370 gms all purpose flour
- 250 gms butter
- 50 gms icing sugar
- 20 gms corn flour
- 2 egg yolk
- 1/2 tsp vanilla essence
Method:
- Preheat oven to 180C.
- Cream butter and sugar till light and fluffy.
- Add in egg yolks and vanilla essence and beat for a minute or two.
- Add in sifted flour and corn flour to egg mixture.
- Press the dough through a mould. Trim edges if need be.
- Place a jam ball on top and roll up the dough (like a roulade).
- Gently tuck in edges and press to seal it. Trim off excessive dough, place on tray and bake till golden brown.
Your pineapple tarts look delicious and so are the other recipes you have here.If you won’t mind I’d love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it’s all set, Thanks!