March 14, 2011 · by · in ,

Recipe updated Jan 2014 So how does one turn this … … into this? Well, let me tell you. With a little bit of patience and effort, you can! Pineapple tarts is a popular Chinese New Year delicacy in Singapore, Malaysia and Indonesia. It is one of my favourite snacks when I go visiting during CNY. I wanted to quietly celebrate CNY in Melbourne, so I bought myself a small jar of pineapple tarts from Jerky House for $15. They were an absolute fail. Clay-like pastry with artificial flavourings and a filling that’s too sweet. I brought the jar to work and even my ang moh colleagues who aren’t that fussy only picked at the jar slowly. My friend Aelle was telling me that Singaporean and Malaysian aunties are baking the tarts at home and selling them at Glen Waverley grocers. But I thought, why search for these elusive “aunty tarts” that only arrive at the Glen’s grocers on Saturdays? I should take things into my own hands and make them myself! So one sunny Saturday afternoon, Ees and I embarkedon project pineapple tarts. It was arduous work, especially for Ees who did most of the stirring and pastry making, but they turned out pretty good. After some taste feedback from Ees and Jo, I made another batch the Wednesday after with some recipe adjustments. I was quite happy with the result. Actually very happy. Feedback from Aunty Rita and her high maintenance Malaysian and Singaporean friends was that we could start a business selling these tarts during CNY. Haha, no thank you. Too leh cheh (tedious). A ‘gift’ jar of pineapple tarts for the people I know would appreciate them I’m happy to share my findings here and would encourage you to try out the recipe cos I think it’s quite good. But first of all, you have to know my preference profile. Each member of my family likes it differently. I think mum prefers it soft and crumbly. Dad and grandma prefers tarts with a firm pastry. In fact, grandma likes the pastry and filling almost biscuit-like, which is funny cos she.. umm *koff*—> dentures. Lol!! I like my pastry crumbly when bitten and it has to have a hint of salt. And I like my pineapple filling to have fibres in it and be on the tart side rather than sweet. Tarts made using store-bought pineapple jams just won’t taste the same nor have the same texture as authentic pineapple filling. And lastly, I don’t like the use of any flavourings and extracts in the tarts. So to sum it up, this recipe will probably give you a firm-yet-crumbly pastry that is slightly salty, and a filling that’s texturally fibrous with a tangy zing to it. If it sounds good, try it! I’ll post it below. : ) Pineapple Filling You may want to do the filling the night before. The actual grating and cooking process can take quite awhile. I was silently cursing under my breath when I had to stand in front of the stove for a whole hour simmering and stirring the ingredients on low heat until it reduced into a nice golden sticky filling. The only way to get good filling is to use freshpineapples. If the pineapples are very ripe and sweet, you may need to reduce the sugar in the recipe. And to get the fibrous texture in the filling, the pineapples should be hand-grated rather than blended in a food processor. I did blend the bits of hard pineapple core that were difficult to grate though. (Note: the traditional grater on the right that mom got for me worked much better) Sieving the juices from the grated pineapple. If you don’t sieve it, then you’ll be standing in front of the stove stirring for half a day, haha! Here’s the cooked pineapple filling. Pastry Making Pastry is a temperamental brat. The same pastry recipe will give varying outcomes under different hands. Do it on a day with different weather, say its warmer or more humid, and it might again turn out different under your hands! How annoying. I think the art of pastry-making relies a lot on skill, instinct and intuition. I am humbled that I have so much more to learn. Since the publication of this recipe,I’ve made these tarts many times and can now share with you some of the things I’ve learnt. Back then, we tried 2 methods… one using the spoon to mix, and the other using the rubbing-in method. I think the rubbing-in method works well and will post that. But since 2014, I’ve also started using a pastry cutter, such a gadget person… me! Ees stirring the ingredients using the spoon method. Mid-way through the rubbing-in method under my hands. (NB: I probably should’ve handled it less to create an even more crumbly texture) And here’s my latest toy, a pastry cutter. The cornerstone of making beautiful pastry involves using cold cold cold ingredients (I even chilled the sieved flour, and worked in an air-conditioned room!) and minimal handling of the dough. So I assume that a cool metal pastry cutter works better than warm fingertips… unless you have icy hands! I stopped mixing when the pastry reached the coarse flecky texture (pictured left) and started adding the ice cold water then. Ialso stopped using the pastry cutter (if you have one) at the stage where the dough started clumping behind the blades (pictured right). Even when it’s quite crumbly, start combining the dough into a ball without overworking it too much. It’s okay to have flecks of butter in the dough. Wrap it in plastic and allow it to rest in the fridge for an hour. I know making these tarts can be quite terok (Malay: tedious and arduous), but here’s some refreshing respite. You can drink the sieved juices from the grated pineapples! The pastry is rolled to about 4mm thick. PS: After I shared this recipe, mom even got me these perspex boards cut to the exact width for precision rolling…! But to be honest, they aren’t necessary, just estimate. =) And here’s my pineapple tart cutter. It’s small and gives you neat bite-sized tarts. Using this mould, the recipe below gave me 160 tarts (more to share around and give away!). I’m not sure if you can find these piston moulds in Melbourne, but a quick eBaysearch will probably nab you pretty similar mould cutters. What a pretty sight! You could almost want to eat them even before baking! I had to smack Ees’s hands and say “Hands off!” :D Egg-washing is the one part that I hate doing, it’s so fiddly! But it’s an essential step in order to get a nice golden brown pastry. Okay Ees. You can eat them after I take this picture. Pineapple Tart Recipe Adapted From Mum’s Recipe (Updated Jan 2014) . Pineapple Filling: . Ratio of filling ingredients: 1.2kg grated raw pineapple (after sieving) 300g castor sugar 2 cinnamon sticks 5 cloves . Consider making this a day in advance, it’s time consuming Grate 2 large pineapples or 4 medium pineapples Sieve the juices until the grated pineapple is less wet Place the grated pineapple, cinnamon sticks and cloves into a non-stick pot Cook over low heat stirring all the time until pineapple turns translucent (approx 15 mins) Add the sugar and continue to cook until pineapple turns a golden colour and has asemi-soft sticky texture (approx 30-60mins) Allow to cool and refrigerate until you are ready to make the pastry . Firm-Crumbly Pastry: . 600g plain flour 1/2 to 1 tsp fine salt (your preference) 60g icing sugar 400g salted butter (cut into small pieces) 4 egg yolks 2tbsp ice cold water . Sieve the flour, salt and sugar into a mixing bowl Remove butter from fridge, cut into small pieces and add to the bowl Gently rub-in the butter into the flour using fingertips until mixture resembles breadcrumbs (alternatively, you can use a pastry cutter) Add the egg yolks and continue to mix with hands (or pastry cutter) Do not overwork the dough, it’s okay to have flecks of butter in it Slowly add the iced water and mix gently with hands till the pastry starts binding together and leaves the sides of the mixing bowl At this stage, stop mixing and start compressing the bits into a crumbly ball of dough Wrap pastry in a sheet of plastic and chill in fridge for 1hour, the dough will become quitehard, that’s normal Keep in fridge as you take small batches out to roll . For Egg Wash:  Beat 2 egg yolks ¼ tsp water . Line pastry board with a plastic sheet and place a small portion of pastry on it Cover pastry with another sheet of plastic Roll dough to about 4mm thick Use tart mould to cut out the tart, place on baking tray lined with greaseproof paper Use a soft fine brush to glaze the tarts with egg wash Roll a small ball of filling, flatten slightly and place on centre of tart Decorate the top by placing bits of cut-out pastry Bake in pre-heated oven at 170ºC for 20-25 mins or till tarts are a nice golden brown. For more home-baked goodies and comforting home recipes, check out my . Closed Pineapple Tarts If you haven’t got a tart mould you can make closed tarts (PS: I’d make 25% more pastry than what’s on the recipe if making closed tarts). Just flatten a piece of pastry on your hand to about 3-4 inches in diameter, place filling in the middle and wrap. Glaze it with eggwash, then use a knife to create lines on top to give a design. Bake as above, but after the 25mins, egg wash the tarts again and bake for a further 5 mins. . So this is my first Nyonya kueh project for this year. I hope to make more types of kueh kueh soon! Granted, they tend to be quite fiddly to make, but if done well, they are just soo yummy! For more homebaked goodies (like ), check out my . 50 Responses March 14, 2011 at 10:17 pm · → Good job! They look super yummy. I have friends from Singapore and Malaysia who go crazy for these, but I never really liked them that much. I'm thinking that might be because they were store-bought ones that were too sweet. But when Penny made some last year, they were really good! I guess you're right about everyone having different pineapple tart preferences! deb @ bearheadsoup March 15, 2011 at 9:05 am · → they look good! perfect for sweet tooth me, they're going on my to-try list!! My recent post Mooncakes and hungry ghosts imsohungree March 14,2011 at 11:44 pm · → Wow gorgeous! :) My mum goes on a massive baking spree around CNY making these and peanut cookies as well. Yours look so good, very good work for your first go! :) My recent post March 15, 2011 at 1:48 am · → Thanks Billy. You're right! Sg n M'sian denizens do go crazy about these tarts. Myself included. Homemade ones reminds us of home. : ) I am curious how it'll turn out if I owned a cake mixer. Mmmm … March 15, 2011 at 1:56 am · → Oooh you're so so lucky to have mum make these every CNY! :D Sebastien March 15, 2011 at 8:29 am · → I am definitely stealing this recipe and trying it out~! I had pineapple tarts in Singapore a few weeks ago and it was so yummy :) March 15, 2011 at 11:32 am · → Try it out and let me know whether you like the result! : ) March 15, 2011 at 10:26 pm · → Love LOVE pineapple tarts! Made some a couple of years ago and yes… tedious.. especialy stirring of the pineapple. But I had the pineapple juice too! hahahaaaaa Need to get the mouldswhen I head back. Come over to my kitchen to make nonya kueh? beautifulamnesia March 16, 2011 at 1:15 am · → Awesome … and I can vouch for the end result! Super yummy! March 16, 2011 at 2:48 am · → I would absolutely love to make kueh together! Two people makes much easier work, and I think I'll learn stuff from you too. :) March 16, 2011 at 2:51 am · → Yay thanks for vouching. I especially value it when it comes from a Singaporean/Malaysian! :D Hannah March 16, 2011 at 7:20 am · → Can you please come to Canberra and bring me these? Please? I want desserts and pineapple and deliciousness too! Ellie March 16, 2011 at 7:54 am · → Hiii! So glad I found your blog! :D Through Hannah's. Wowww woww you're so talented! I'm impressed~and i must say~your blog name is very cute :P March 16, 2011 at 1:25 pm · → Haha I've eaten them all already, save for 1 lonely tart kept in a jar to see how long it keeps for. You should come to Melb during CNY! I think I'll bake these things again then! :D March16, 2011 at 1:28 pm · → Thanks Ellie! June 30, 2011 at 12:30 pm · → I have the same mould! Mum got it for me back home :-D Even though it's pretty time consuming,homemade pineapple tarts still taste the best! December 17, 2012 at 10:56 pm · → I love your blog – I check it every time I’m at work and have almost fielld a booklet with things to try from here. One question, though – do you have any suggestions for picky eaters that don’t love cream cheese? I can’t wait to make a key lime icing, but my boyfriend and I aren’t big fans of cream cheese, so I’m hoping there’s an alternative. Thanks!! Loveforfood December 20, 2011 at 6:46 am · → i love pineapple tarts.. especially during CNY. December 20, 2011 at 7:37 am · → Yes, they addictive. Are you going to make some this year? Samantha June 27, 2012 at 2:19 pm · → Hey Fatbooo! I’ve been looking for an authentic recipe after trying an ‘aunty’s’ homemade pineapple tarts and I think yours fits the bill perfectly :D It had pineapple fibres init and the pastry was firm & crumbly… plus I also love the tartness of pineapple. Thanks so much for sharing it! I must try this as soon as the opportunity arises :) June 27, 2012 at 3:43 pm · → Sincere thanks for your vote of confidence. I hope the recipe will turn out useful to you. Let me know what you think about the pastry. :) September 30, 2012 at 7:54 pm · → Wow drooling here! Just bought one box of R&S pineapple tarts fron Glen Waverley shop for A$6.00! So ex but really craving them being pregnant and having gestational diabetes. Seems like a lot of work making them. And yours really look like theirs! Yum! October 3, 2012 at 10:53 am · → Store bought ones aren’t that good unless they’re homemade locally.hope you get your cravings satisfied! :) rustie2 October 4, 2013 at 1:44 pm · → Hi Audrey Are you living in Glen Waverley ? you can get nice pineapple tarts? Angel December 8, 2012 at 9:55 am · → Your picture sound great !!!! Where did your mum bought the pineapple tart mouldwith the black handle…. Did she bought it from Melaka or KL.. I love pineapple tarts.. Delicious tarts….. December 11, 2012 at 6:26 pm · → She probably got it from Singapore at one of the baking stores, you may also be able to find it in eBay. amos ho January 18, 2013 at 9:56 pm · → Hi, Amos here from Singapore. I followed your recipe and the tart turn out crumpy. My wife likes it soft when chewed upon. How can I make the tart softer? Thanks. January 18, 2013 at 10:04 pm · → Thanks for commenting, Amos. Like my recipe says, the tarts my family makes has a firm-crumbly pastry. I’m not sure how the softer pastry is made but I suppose you could use more butter, use it very cold and mix it into the flour with only the tips of your fingers, and try not to overhandle the pastry. Alternatively you could search for another recipe that has soft pastry type. leesa January 20, 2013 at 7:43 pm · → i am trying out this few days, will come back and tell u how it goes ! thank you for sharing !January 23, 2013 at 11:45 am · → Hope it turns out okay, am keen on hearing any feedback. :) Angeline January 23, 2013 at 3:51 am · → Tried ur recipe for the crust. Loved it! It’s was my first time baking but my tarts turned out looking really good. Easy to follow recipe. I used ready made pineapple paste which turned out to be quite nice, not too sweet and had the fibre in it as well. Gonna look through your other recipes and try them out again soon. Happy lunar new year in advance! January 23, 2013 at 2:19 pm · → Happy New Year to you too, Angeline. I’m very glad that the tarts turned out successful for you and that you enjoyed the pastry’s texture. Thanks so much for letting me know! :) arlene January 23, 2013 at 11:16 pm · → hi….. im so glad coz i finally found this reciept… i’ve been craving for this yummy pineapple cookies… i miss singapore foods badly… thanks for sharing… January 30, 2013 at 1:07 pm · → You’re welcome, Arlene. :) Lian Chin Way January 30, 2013 at 3:14 am · →– Moonee Ponds – Newport – North Melbourne – Northcote – Outer Suburbs – Port Melbourne – Prahran – Regional Victoria – Richmond – Ripponlea – Seddon – South Melbourne – South Yarra – Southbank – Southwharf – Spotswood – St Kilda – Thornbury – West Melbourne – Windsor – Yarraville Browse by Cuisine Select Category African American British Brunch and Coffees Cheap Eats Chinese Degustations Dessert Places Dinner Places Drinking Places Ethical Eating European Fast Food Filipino French German Greek Indian Indonesian Italian Japanese Korean Malaysian/Singaporean Mediterranean Mexican Middle Eastern Modern Australian Nyonya/Peranakan Seafood South American Spanish Taiwanese Thai Truck Food Vegetarian Vietnamese Yum Cha Travel & Stories Select Category ~ Australia ~ Bali ~ Flight Reports ~ France ~ Invites ~ Malaysia ~ Myanmar ~ Singapore ~ South America ~ Stories (misc.) ~ Vietnam Archives Select Month August 2015  (1) July 2015  (1) June 2015  (1) May 2015  (5) April 2015  (5) March 2015 (4) February 2015  (5) January 2015  (5) December 2014  (8) November 2014  (8) October 2014  (10) September 2014  (8) August 2014  (14) July 2014  (15) June 2014  (11) May 2014  (12) April 2014  (10) March 2014  (7) February 2014  (6) January 2014  (6) December 2013  (9) November 2013  (8) October 2013  (11) September 2013  (9) August 2013  (9) July 2013  (9) June 2013  (6) May 2013  (6) April 2013  (6) March 2013  (8) February 2013  (8) January 2013  (9) December 2012  (9) November 2012  (8) October 2012  (9) September 2012  (10) August 2012  (11) July 2012  (11) June 2012  (11) May 2012  (15) April 2012  (15) March 2012  (15) February 2012  (15) January 2012  (16) December 2011  (14) November 2011  (10) October 2011  (11) September 2011  (12) August 2011  (11) July 2011  (12) June 2011  (11) May 2011  (11) April 2011  (9) March 2011  (13) February 2011  (12) January 2011  (16) December 2010  (20) November 2010  (16) October 2010  (11) September 2010  (1) Facebook Recent CommentsYvonne on Yvonne on Cmeliew on     Copyright Warning This site actively monitors for unauthorised copying and republishing of its content. If you'd like to use any of the content here, contact the site owner for permission. © 2015 Let's Get Fat Together Meta Follow Contact @fatbooo (Twitter) @fatboo (Instagram) Copyright © 2016 Powered by and