It's the time of the year again.

Have been baking pineapple tarts every year frm about 3-4 years ago.

Now it has become a must-do every CNY that everyone is asking me when I am going bake the pineapple tarts!

Pineapple tarts from 2011!




Here's the recipe!
(I managed to kope from beverly's blog, every year I am too lazy to record it somewhere and luckily i am smart enough, I went back to every January post of bev's blog and managed to find the pineapple tart post!)

Quoted from beverly's blog.

here's the recipe!
for the pastry:275g plain flour65g corn flour
15g custard powder
45g milk powder (i cant find milk powder not sure what kinda milk powder to use as well so i made do with roughly 3 tbsp of HL full cream milk)
250g butter
3 egg yolks
2 tbsp sugar
2/3 tsp salt
2 tsp vanilla essence
1) cream the butter and sugar together till light and fluffy.
2) add yolks one at a time and beat well.
3) add vanilla essence
4) add milk and beat well again.
in a separate bowl,
mix all the flour and salt together.
if you're using milk powder, den mix the milk powder with the flour mixture instead of with the butter mixture.
5) fold in the flour mixture and combine with the butter mixture.
dont beat alr. use the scraper or your hands to knead the flour into the butter mixture and it will slowly become more like dough rather den whipped butter.
6) separate the dough into a few packets and put in the fridge for an hour or so.
if you put too long you'll realise tt the dough is very hard to work with, den just leave outside for awhile until its soft enough but not too soft to knead. (:
for the jam:
pineapples (amount to your liking, but i found tt a can of pineapples can only produce enough jam for abt 12 tarts, but i put rather little jam too.)
cloves
cinnamon
star anisen (the star spice picture on top)
sugar (amount to your liking as well)
honey / corns starch / corn syrup to thicken the jam
the spices are to your liking, its optional but i find tt it brings out the fragrance more.
before you start to boil your pineapple, try to remove as much juice as possible if not you'll end up by the stove for quite long.
hmm.
so you boil the pineapple under low heat (i impatient i used rather high heat but must stir continously)
den add in your spices and keep stirring.
until you find tt the jam is less liquid and thicker, more jam like den you can stop.
leave it  outside to cool.
oven at 170c (preheated) and abt 15mins will do! i got the recipe from Tabetai but modified it here and there. ((: so there you go!