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!! 🙂
- 4 large pineapples
- Raw sugar, to taste
- 4 -6 cloves
- 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.
- 370 gms all purpose flour
- 250 gms butter
- 50 gms icing sugar
- 20 gms corn flour
- 2 egg yolk
- 1/2 tsp vanilla essence
- 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.