Home baked Nyonya Pineapple Tarts are buttery, tender and melt-in-the-mouth texture. It’s a must have during the Chinese New Year celebrations as it symbolize wealth and prosperity.
Ingredients:
• 500gm all-purpose flour.
• 250gm butter or margarine at room temperature.
• 4 beaten eggs yolk & ½ egg white.
• 80ml water.
• ¼ tsp salt (optional).
• 900gm Pineapple Jam.
approximately for 60-70pcs of Pineapple Tarts of medium size.
Preparations
Pastry dough:
• Mix flour, butter & salt in a large mixing bowl.
• User fingers to rub the mixture till it become crumbly.
• Add in beaten eggs & water, lightly knead to form soft dough (avoid over knead the dough as it will become elastic due to temperature of our palms.
• Cover dough & rest for 15-20mins
• Put aside 50-60gm of dough for making the strips (lattice).
Moulding the base of the tarts:
• Roll half of the dough on plastic sheet, then over turn & remove plastic sheet.
• Roll again the dough into a flatten sheet with a thickness of ½ cm.
• Use a metal or plastic mould, press into the flatten dough & slightly turn clockwise & lift the mould.
• Remove shaped dough from mould & place on baking tray.
• Repeat till the tray is full.
Filling Pineapple Jam to the base:
• Scoop some jam & roll into the size of a ball (approximately 12-13gm).
• Gently tap the surface of the jam ball to fill into the cavity.
Cutting the strips (Lattice) with plastic jelly cutter:
• Roll 20gm of dough into a very thin flat sheet.
• Divide it into 2-4 parts, approximately 4cm in width.
• Cut it into strips horizontally.
• Arrange 2 strips on the jam surface & 2 more across the previous 2 strips. Gently tap the lattice to give evenly look.
Baking:
• Preheat oven at 170⁰c & bake for 20mins to half bake the tarts.
• Remove half-baked tarts and let it cool down.
• Egg wash all the half-baked tarts.
• Bake again for 15mins at 170⁰c.
• Remove from oven fully baked tarts that are golden brown in color, leave to cool down before serving/storage.
5 окт 2024
