pineapple tarts!!

nope! my laziness didn't get the better of me :) Although i did procrastinate at one point in time, i managed to overcome my laziness and churned out some wonderful smelling pineapple tarts.

Here's some pictures illustrating the rough process of making pineapple tarts:

I started off by preparing the pineapple paste (filling). I avoid using commercial, ready-made ones as they often tend to be too sweet and a little on the 'dry' side. It's my second time preparing the pineapple filling, but the first try was so long ago! Nevertheless, it turned out pretty alright and not too sweet, just the way i like it. =)
I'm trying out 2 different styles of pineapple tart here, both of which, i believe, are familiar to many.
1. wrapped up style/tangerine style
2. open top (which we're most familiar with)

For the wrapped up style, no rolling/cutting of dough is required. I measured out equal quantities of pineapple filling and dough which ensures that each tart is of equal size. I somehow prefer making this as there's less clean up and not rolling and cutting of dough =p

For the open top style, first you gotta roll out the dough and cut it with a pineapple tart cutter (or any other cookie cutter) and then place the rolled pineapple paste on the cut out dough. The only thing i don't really like is imprinting the pattern on the dough.

Guess i'll try figure out an easier way to imprint the patterns fast and clearly. What i did was to cut out the dough and place them on the baking tray and use the other part of the cutter (it comes together) to make the patterns. I discovered that the dough increased in diameter as i tried to push and create the pattern, which probably made it look bigger and 'thinner'.

Nevertheless, it still turned out acceptable looking, though not the prettiest you may have seen.

If you've read my previous posts, you'd realise that a friend asked if i do bake pineapple tarts and expressed interest in getting some from me this chinese new year. I would love to bake some for her but i gotta make sure she's satisfied with the product.

So here it is, all packed in one bottle for a taste test before i confirm with her if she really wants to order some tarts from me. I've also put in some of the kueh bangkit i made previously and if she likes it, i'd be more than willing to make some for her as well =)

Hope she likes it!

It's my second try at making pineapple tarts and for some odd reason, i find it much easier to do it this time round. Is it because of the famliarity? or, it is because i've been baking much more and gain more 'experience'? Whatever it is, i'm happy i made this small small batch of pineapple tarts. Btw, both had a soft, melt-in-the-mouth texture with a buttery taste =) Although, i feel i might use another brand of butter to increase this wonderfull buttery aroma..hmmm

till then..

recipe here