Chinese Lunar New Year starts on Feb 12, 2021 so I thought I’d make one of my favorite items - pineapple tarts. I could not find a recipe I liked so I invented my own.
I used all the juice in the two fresh pineapples because I wanted the intense flavor. In addition to cloves, star anise, and cinnamon, I added a little butter and vanilla essence to the pineapple jam. I like my pastry flaky and buttery melt-in-your mouth so I veered from all the recipes I found, and rubbed cold butter chunks into the flour directly. I also added vanilla essence to my dough, and chilled it overnight. Instead of egg wash, I used butter and maple syrup.
Keeping the pineapple juice added an hour to my pineapple jam cooking time - two hours in total. There’s a fine balance - you don’t want a hard filling nor a drippy wet filling so the right consistency to achieve a moist filling after baking is critical.
Because of the buttery soft dough and the moist pineapple, working fast, keeping all the ingredients cold (turning off the fireplace - hygge can wait) is critical or you won’t be able to form a tart. Ratio: 8 grams of pineapple to 11 grams of dough
This is a labor of love for the love of pineapple tarts because I’m a pineapple tart snob. I inhale pineapple tarts!
Recipe is modified but based on this: https://rasamalaysia.com/recipe-pineapple-tarts/
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