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RECIPE
9 INGREDIENTS23 STEPS3HR

Rose Pineapple Tarts

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Huang Kitchen

Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
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Rose pineapple tarts are basically a rose shaped cookie with a pineapple filling in a buttery and crumbly pastry. The filling is made from fresh and juicy pineapple cooked till dry with sugar and reduced to a golden brown colour pineapple jam. The outer crust is made of shortcrust pastry. The crumbly pastry when baked resembles shortbread. Using a good qual
3HR
Total Time

Huang Kitchen

Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
3 1/2 cups
1/2 cup
Corn Starch , sifted
1/3 cup
Powdered Confectioners Sugar , sifted
1/4 tsp
1 cup
4
Eggs , separated
1/4 cup
Cold  Water
1 cup
Pineapple Jam

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Nutrition Per Serving

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CALORIES
437
FAT
20.8 g
PROTEIN
5.7 g
CARBS
55.2 g

Author's Notes

Ensure the butter used is in small cubes and are cold. Using a pastry cutter or a fork to cut the butter into the flour prevent the cold butter from melting as there is no contact with heat. Roll the pineapple filling into balls a day ahead so that it will be easier and faster to assemble the tarts. Do not handle the dough too long so wrap the dough with the pineapple fillings as quick as possible. Make sure the baked pineapple tarts are cool completely before storing to avoid mould from forming. However, do not cool pineapple tarts under the fan as this will soften the pastry.

Cooking Instructions

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Step 1
Separate the Egg (4) Yolk and set aside.
Step 2
First, have ready all ingredients needed to make the pineapple tarts.
Step 3
Also have ready Pineapple Jam (400 gram). For this enclose pineapple tarts, a thicker pineapple paste is preferred. Otherwise, use store bought pineapple jam will do.
Step 4
To make the pineapple tarts, first roll the pineapple filling/paste into balls, about 5 gram each. This can be done ahead of time and set aside until needed. To do this, have a wet cloth nearby so you can wet your hands slightly to prevent the pineapple paste from sticking to your hands when you shape them.
Step 5
Cut cold Butter (280 gram) straight from the refrigerator into cubes and leave to chill in the refrigerator until ready to be used.
Step 6
Add All-Purpose Flour (400 gram), Corn Starch (50 gram), Powdered Confectioners Sugar (45 gram), and Salt (1/4 teaspoon) into a large mixing bowl. Mix well to combine.
Step 7
Then add in the chilled butter cubes.
Step 8
Using a pastry cutter or pointed end of a fork, cut the butter into the flour mixture until it resembles fine bread crumbs. You essentially want to coat the butter crumbs in the flour mixture.
Step 9
Beat together 3/4 of the Egg Yolks, Water (3 tablespoon) and Vanilla Extract (1/2 teaspoon).
Step 10
Then add the wet egg mixture into the butter flour mixture.
Step 11
Using your fingertips or the tips of a fork, gently gather all the butter crumbs into one large dough ball. Be sure NOT to knead the dough as that the dough remains crumbly.
Step 12
Cover with cling wrap and chill in the refrigerator for about 30 minutes.
Step 13
When chilled, roll the dough into balls, about 10 gram for each dough ball.
Step 14
To make the pineapple tarts, first flatten the rolled dough ball. Then place a piece of the rolled pineapple jam filling in the middle.
Step 15
Bring the edges of the dough together and press lightly to seal. Next, roll it in between your palms to shape it into a ball.
Step 16
Using a plastic crimper, crimp the rolled pineapple tart into a rose shape.
Step 17
Continue to roll and crimp for the rest of the pineapple rolled dough balls. Then arrange the rose shape pineapple tarts on a baking tray.
Step 18
Meanwhile, in a small bowl, mix the remaining 1/4 Egg Yolk and Water (1 tablespoon) together for the glaze. Be sure to strain the egg wash through a sifter to remove any parts of the egg that didn't incorporate.
Step 19
Brush the glaze on the pineapple tarts with a brush.
Step 20
Bake in a preheated oven of 180 degrees C (350 degrees F) for 20 to 25 minutes or until the pineapple tarts turn golden brown in colour.
Step 21
Once baked, remove the baking sheet to cool on wire rack for about 10 minutes. The pineapple tarts are very soft when hot so let it cool down before transferring them.
Step 22
Transfer the baked pineapple tarts to cool completely on wire rack before storing in airtight containers.
Step 23
These pineapple tarts are a great favorite during festive seasons especially for Chinese New Year. No Chinese New Year is complete without these pineapple tarts.

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Nutrition Per Serving
Calories
437
% Daily Value*
Fat
20.8 g
27%
Saturated Fat
12.3 g
62%
Trans Fat
0.0 g
--
Cholesterol
110.9 mg
37%
Carbohydrates
55.2 g
20%
Fiber
0.9 g
3%
Sugars
26.0 g
--
Protein
5.7 g
11%
Sodium
99.3 mg
4%
Vitamin D
0.3 µg
2%
Calcium
20.3 mg
2%
Iron
1.8 mg
10%
Potassium
64.1 mg
1%
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