Nyonya Pineapple Tarts

Nyonya Pineapple Tarts 

Original recipe adapted from: http://nasilemaklover.blogspot.com/2015/01/nyonya-pineapple-tarts.html 

INGREDIENTS
PINEAPPLE TART DOUGH
125g salted butter
215g all purpose flour
30g corn flour 
1 tablespoon water
1/3 teaspoon salt
1 egg

PINEAPPLE JAM
I used less 175g brown sugar.
Yielded pineapple jam is approximately 1 kg.
The pineapples are really sweet so I didn't put a lot of sugar.
1 kg pineapple jam should cook at least 1 hour.
I used 2 kayu manis sticks to cook along with the pineapple jam.

UTENSIL
1 medium sized tembaga pineapple mould

YIELD
42 medium sized pineapple tarts

MEASURING
5g pineapple jam
approximately 0.3cm thickness of dough

STEPS

1. By using gaul and ramas method, mix butter, all purpose flour and corn flour with your fingers. Do not use your palm. 
2. Mix water, salt and egg in a cup. 
3. Pour into (1) and knead quickly and lightly into dough. 
4. Leave aside covered with wet cloth/lid to prevent dough from getting dry.
5. Some suggest to put in fridge for 30 minutes before operating. I skip this and operate immediately. 
6. Measure 5g of pineapple jam to form a round flatten shape to be used later. 
7. If dough is sticky, you may add little corn flour. By using a roller pin and plastic overlaying on top of the dough, roll out a flat dough of approximately 0.3 cm thick. 
8. Use the mould to cut out pineapple tart. 
9. Place the pineapple jam at the center. 
10. Continue until all dough are done. 
11. Cut strips to make the center decoration. 
12. Apply egg wash. 
13. Bake at preheated oven 160 degree Celsius for 30 minutes. 
14. Cool them before storing into air tight container. 

NOTES

• It's important to make sure they are baked dry enough to ensure you get crispy pineapple tart. 
• Gaul and ramas method is used to make sure your dough is not dense. 
• Do not overwork the dough or it will turn hard. 

Homemade pineapple jam 

I keep them in the freezer to be used later 

They freeze well 

Place a piece of plastic before rolling the dough to prevent stickiness. 

The center part has to be deeper.

This  is the beautiful 'bunga' produced by my RM300 pineapple mould.

Worth every penny. 

It's just so beautiful. 

How it looks likes before baking.  

Best to put the dough straight on the tray. Then only put the pineapple jam and strips on them. 

Avoid transfering the tart too many times to maintain its look.

Some popped out.. Haha..

I realized it is due to center not being deep enough. 

And, I cannot make all the tarts first.

It must be tart + jam simultaneously. 

 Cooling them on the racks before storing 

Enjoying my pure pineapple juice