January 14, 2004

Project Pineapple Tarts

pineapple tarts Pastry Recipe
360g butter
580g flour
2 tsp baking powder
1/2 tsp salt
70g icing sugar
3 egg yolks

Sift dry ingredients together and rub in butter till the mixture resembles fine breadcrumbs. Add the egg yolks and knead till the dough just comes together. Chill the dough in the fridge for hald an hour or until firm enough to handle.

Bake in preheated oven at 170�C for 15 � 20 minutes depending on preference.

Posted by Karen at January 14, 2004 01:15 AM in food & drinks
Comments

Project Pineapple Tart Update:
Night 1: 200 tarts
Night 2: 310 tarts

Posted by: Karen at January 15, 2004 11:00 AM

17 degrees celcius? won’t you need a fridge rather than an oven?

Posted by: Lucian at January 15, 2004 12:49 PM

Uh oh. That should be 170�C. That was me posting after the first bout of tart baking. Thanks for pointing it out. :)

Posted by: Karen at January 15, 2004 01:20 PM

Did almost 400 tarts 1 month before Christmas, 200 of which was for my sis to cart home to the US. The rest we baked halfway…then froze…then re-baked just before Christmas. You know…they tasted FRESH! Mom and I are definitely doing it again this way for Christmas 2004. We usually bake about 270 1 week before Christmas. Takes us nearly the whole day and we’re dead after. PS…love your blog!

Posted by: Kisane at January 16, 2004 12:06 AM

Hey, thanks for dropping by. Could you say more about the rebaking? Baked halfway for how long at what temperature then rebaked for how long. I might try it.

270 takes you one day?

We’re in trouble. We plan to make about 1500 � 2500 tarts over this weekend. Sounds like a tart camp coming up.

Tart count tonight: 200
Tarts rejected from yesterday: 50 (stringent quality control!)

Posted by: Karen at January 16, 2004 12:38 AM

Oh yes, post your recipe here if you like. Thanks!

Posted by: Karen at January 16, 2004 12:39 AM

The first baking was for about 20 min, after brushing the egg yolk. The tarts will still be pale doughy yellow. Bake at normal tart baking temperature. Cool completely then freeze in tupperware containers…seperating each level of tarts with greaseproof paper.

When re-baking, grease and flour tray, and bake in hot oven, normal tart baking temp (mine could be different from yours but use the same one you use for baking round one) till light golden brown. No need for egg.

And OH…if baking in small batches…just pop them in your small toaster oven. Bake it frozen and watch they don’t burn…but after cooling…they’re super!!! can’t tell they’ve been re-heated in the oven toaster.

Not EVERYTHING in one day. We did the jam a week in advance, same day as the dough. Froze the dough, and put the jam in the fridge. Thawed everything out on baking day. So yes, it was pretty fast.

Posted by: Kisane at January 17, 2004 10:20 PM

Gee, thanks.

Tart count today, as at 11pm:
Amy: 600
Karen: 300

I’m gonna make one more batch tonight. And another early tomorrow.

Will hear from Amy…., she’s thinking of making one more batch tonight.

I’m sloooow.

Posted by: Karen at January 17, 2004 11:11 PM

Tart count at 2am on Sunday: 400 (only four hundred more to go)

Posted by: Karen at January 18, 2004 02:10 AM

Woke up at 7.40am!!!
Tart count: 500

200 more today and 100 tomorrow night.

Posted by: Karen at January 18, 2004 10:18 AM

4.30pm tart count: 600
11.30pm tart count: 700

Posted by: Karen at January 18, 2004 11:39 PM

i have a question, what is the temperature in fahrenheit? no oven that uses celsius in new york…. thanks!

Posted by: clara at January 19, 2004 10:17 AM

Gasp! I’m 200 tarts short.

170�C is 338�F. I use this site for all my conversions.

Lemme know how your tarts go.

Posted by: Karen at January 19, 2004 11:09 AM

Did a total of 900 tarts over the weekend. 100 tarts take about 2 hours. So technically i spent 18 hours of my precious weekend baking! That excludes the washing up bit. Gosh! Think i am better off working at Mcdonalds.

Posted by: Amy at January 19, 2004 04:58 PM

Finished up the last 200 tarts last night. Even managed to finish before The Practice ended at 12.30am.

Posted by: Karen at January 20, 2004 11:15 AM

Do you have a recipe for the jam?

Posted by: carol choo at January 20, 2004 04:34 PM

hey thanks for the pineapple tart recipe. it’s chinese new year eve and my mother wanted to bake those tarts.

Posted by: rachel at January 21, 2004 01:56 PM

The recipe for the jam is 120g sugar to one pineapple.

You may want to flavour with cinnamon and nutmeg for the Nonya style pineapple. Pick pineapples that are not too ripe.

Grate the pineapple and cook with sugar over low heat until it caramelises and dries up somewhat.

You will not be able to use the pineapple jam immediately as it will still be too wet to handle. But keep it in the fridge for one night it will dry sufficiently to be rolled into balls.

Good luck.

Posted by: Karen at January 24, 2004 12:53 PM

My gosh, that looks soooo good. :D

Posted by: Daynah at January 25, 2004 01:08 PM

Wow. Karen, do you need a roommate? I can cook too! :)

Posted by: Adriano at January 26, 2004 10:36 PM

I really could use an extra pair of hands. It’s back breaking work. But then you’ll get all the pineapple tarts you can eat and wine on good days. :)

Posted by: Karen at January 27, 2004 11:07 AM

Hey Karen,
You are a real ‘pro’.
In Canada, fresh pineapples are harder to find. Can I use can pineapple to make the jam? Have you tried that before?

Thanks

Posted by: Carol Choo at January 28, 2004 03:44 PM

Made 100 tarts for some Thai friends yesterday. Added almost 500g of butter to see if tarts will turn out more crumbly and buttery. The effect was good but the dough was a mess to work on as it was soft and damp. Had to keep sprinkling extra flour. I think about 420-450g of butter should be good.

Posted by: Amy at February 3, 2004 11:32 AM

I think I might stick to the original recipe but use less egg. I dunno if the eggs contribute to gluten development and make the pastry less short.

Posted by: Karen at February 5, 2004 01:08 PM

could any one tell me using the bake frozen and rebake again, how long can the tart last? one month?

Posted by: joan at April 30, 2004 11:53 PM

Uh oh, I think you need to email Kisane directly for that. I haven’t tried it myself.

Posted by: Karen at April 30, 2004 11:59 PM

Hey…how many pineapples needed for the amount of flour above?

Posted by: wenxi at May 7, 2004 09:29 PM

By the way,i tried those above but the tart is too ‘cripsy’ already…as in when i take it up ,it begin to loosen and the whole shape spoilt…

Posted by: wenxi at May 10, 2004 09:12 PM

I handle tarts by holding the fillings, ie. the jam, after completely cool down. So the pastry remain intact.

Posted by: Lily at July 3, 2004 04:31 PM

My sister in law gave me the tart recipe she had used in Singapore.
It did not contain icing sugar but she had told me to use some powdered milk so the pastry will taste”lemak”. I have made several batches. How come the pastry does not turn out as brown and nice as the ones you buy from the store? What do you think I am doing wrong. They taste great, just not brown.

My recipe has flour, sugar, 2egg yolks, 1 whole egg,4 sticks butter, pinch of salt, vanilla.

Today I baked some and brush some egg mixture over the pastry and yet it did not turn brown during the allocated bake time.I did not want to bake for too long for fear the tarts will burn.

Any thoughts?

Posted by: Irene Mitchell at September 30, 2004 05:34 AM

Hmm, try egg yolks instead of eggs.

If they still don’t brown, extend your baking time and watch very closely.

What temp are you baking at and for how long?

Posted by: Karen at September 30, 2004 11:41 AM

Why don’t you try blasting the temp for the last 5 minutes or so?

And/or you could brush some egg yolk over it.

hhp

Posted by: Hrant at September 30, 2004 12:48 PM

Hi,
Thanks for the recipe.. I’ve tried a few batches of it. I cut back (alot) on the sugar, used something like 2 tbsp of coarse sugar instead. How many tarts does the above yield? I’m getting friends over for a baking session this weekend, but cannot recall how many tarts I can get with the above. Thanks.

Posted by: Michelle at November 23, 2004 03:28 PM

Coarse sugar? Does it dissolve easily? I suspect that it yields about 280 � 300 tarts, although I might be wrong.

Many people have asked me for the pineapple jam recipe, I’ll have to ask my mom when I next see her.

Posted by: Karen at November 23, 2004 04:55 PM

Hi

I like to have the receipt for egg tart.
Can u help me/

Thanks
Joey

Posted by: Joey Teow at November 24, 2004 05:12 PM

I’ll have to ask my mom.

Posted by: Karen at November 24, 2004 11:45 PM

Hi Karen, how long can your tarts last if kept at room temperature? Any idea how we can extend the shelf-life to say, 1-2 years? any experience with using benzoic acid? Thanks.

Posted by: min at December 1, 2004 10:50 AM

Hmm, I never really found out how long they would last. They’re usually in someone’s stomach by then. ;)

I haven’t tried benzoic acid… what does it do?

Posted by: Karen at December 1, 2004 11:40 AM

it’s a preservative.

Posted by: min at December 7, 2004 06:34 PM

oday i have made some pineapple tarts.. my tarts turns not as those u find in the store. i think it is too hard. how do i solve that? i have follow the receipe very closely

Posted by: sherry at January 15, 2005 07:31 PM

> Bake in preheated oven at 170°C for 15 — 20 minutes depending on preference.

You could adjust your baking time. I like my tarts crunchy, but my mom likes it “melt-in-your-mouth” as she calls it. So try reducing your baking time or your oven temp. Different ovens behave differently.

Posted by: Karen at January 16, 2005 11:53 AM

Tried the recipe and also added additional ingredients. 60g of grated cheddar cheese and 1 tsp of vanilla essence. No salt though. Also, incorporated some tricks that I learned from making mouth melting chocolate chip cookies. After mixing the ingredients together and forming dough, leave the dough to rest in fridge for 30 mins. after mouding into cookies, put the unbaked cookies back into the fridge for another 10 mins before putting into oven.

Posted by: charmane at January 19, 2005 12:07 AM

Hey, thanks for your tips!

Posted by: Karen at January 19, 2005 10:35 PM

Thanks Karen for this great recipe! The dough rolls like a dream & so easy to handle. Instead of 580g flour (5 & 1/4 cups), I used 5 cups flour (550g) and 1/4 cup milk powder. No salt, used 1 tsp vanilla essence. No change to rest of ingredients. Brushed the cut-out pastry with beaten egg before I fill with jam. Baked at 170 degrees C for 10 minutes. Tarts are buttery & “melt-in-your-mouth”. This recipe’s definitely a keeper :)

Posted by: Joanne at January 20, 2005 05:48 PM

Hey, are you able to share the recipe with me? wanted to make pineapple tart tomorrow… 1st timer.. THks

Posted by: Ann at January 21, 2005 10:48 PM

The recipe is right above. Btw, this recipe makes about 105 tarts.

Posted by: Karen at January 22, 2005 01:15 AM

wat is the purpose of adding milk powder and cheese? please enlighten me

wat kind of milk powder?

do u all sell ur pineapple tarts and how much do u sell one tart or 40 tarts or 50 tarts?

Posted by: sherry at January 23, 2005 09:07 PM

i think the milk powder enhances the flavour of the tarts, smells nice too! I use normal full cream milk powder ( e.g. Nespray, Klim etc. ) you can get them in tin or refillable packets at supermarkets.

Posted by: Joanne at January 24, 2005 01:46 PM

Joanne, the milk powder recipe definitely sounds good. Think I might try it this weekend.

About pricing of tarts: I think you should price it as much as you can get away with. Last year, we priced it too low and barely managed to break even and got lots of backache etc… It’s hard work! Not selling this year. But might get out acts together and sell again next year.

Posted by: Karen at January 24, 2005 07:12 PM

hi ani idea why my pastry will fLak? Also, approximately how thick the pastry sud be? And pls enlighten mi its the baking time that allows the apstry to have the melt in your mouth feeling or the ingredients? Btw, the recipe is great. My friends love it. thanks a million… ;)

Posted by: elaine at January 29, 2005 04:27 PM

hi, to extend shelf life of pineapple tarts, avoid water in the jam. means no washing the pineapple after skinning it, avoid even having an accidental drop of water while cooking the jam. jam takes about 4 hours to dry up completely (if u don’t drain any of the juice), tarts made this way can last up to 3 months. so there’s no need for preservatives.


Posted by: Ris at January 29, 2005 10:56 PM

Thanks for the tips Ris. Lots of friends want to make our own pineapple jam, so your tips will definitely come in handy.

Posted by: Karen at January 31, 2005 10:10 PM

Elaine, this pastry shouldn’t flake. It may be very crumbly. But I think crumbly = melt-in-your-mouth. What colour is the pastry after baking?

To get the “melt-in-your-mouth” effect, can try to reduce baking time (but this makes pastry fragile) and try using one egg less.

Am I the only one who doesn’t like melt-in-your-mouth cookies???
I like it crunchy. And worse, I like the pineapple chewy. I like my tarts best when they’re fresh from the oven. I hate our humidity.

Hope to find someone else who like crunchy cookies.

Posted by: Karen at February 2, 2005 09:51 AM

Hey girl… me—- I love crunchy ones..am kind of sick of the ready-made tarts that can be bought so easily coz they are tooooo “powdery” for my liking. :D That’s why I am now at ur site here trying out ur recipe *hee

Posted by: Tallin at February 4, 2005 03:10 AM

hey Karen, i love my chocolate chip cookies to be really crunchy! never like them soft & chewy..but for pineapple tarts I prefer them to be crumbly soft & “melt-in-your-mouth” *yum yum* This weekend’s gonna be “Operation Pineapple Tarts” for me..will be making about 200 for friends & colleagues.

Posted by: Joanne at February 4, 2005 10:47 AM

Where do u get the pineapple filling? buy fresh pineapples and cook it?? or buy those ready made ones from phon huat?

Posted by: Samantha at February 5, 2005 10:19 AM

I use ready made pineapple jam. Will be trying to make the jam soon. Too lazy.

Posted by: Karen at February 6, 2005 11:49 AM

You can do your own pineapple jam if u have time. at least you know what goes into it! Need about 4 hours and the patience to keep stirring.

I experimented with the crust and it tastes fine. However, it looks TOO BROWN! does anybody have any tips? Should I cover the top of the tarts?

Posted by: Ris at February 6, 2005 12:17 PM

Too brown? Hmm, I get the problem of it being too pale.

You can try reducing the baking time, or reducing the oven temperature.

And if you have brushed egg yolk on it, you can try using beaten eggs instead.

Posted by: Karen at February 6, 2005 07:41 PM

Hi everyone! Chance upon this space when I was searching for chesse cookies or chesse biscuits recipe. Does anyone happen to have the recipe and care to share? I was given some years ago. They were tiny cookies that melt in the mouth, were really delicious. Nobody sells these in the market! Also, does anyone have Kwei Bangkek recipe?
Thanks a lot.

Posted by: Hong at February 7, 2005 05:32 PM

Hello Karen
I posted a comment earlier concerning cheese cookies recipe. I am new to Blog , only heard of recently. How do I come back to see the reply? I came to this space from the results of search I made on google for chesse cookies recipe. Can you kindly reply by email? I don’t have confidence of getting back here later to check for any repsponse I may get. Thanks a lot. I am a senior citizen with limited IT skill : )!

Posted by: Hong at February 7, 2005 06:13 PM

I’m looking for a good kueh bangkit recipe myself. My mom made some this year, but we both agree that the recipe needs tweaking.

If I make a successful batch, I will post it here.

In the meantime, here’s a link from Amy: Peranakan recipes, kueh bangkit is one of the recipes listed.

Posted by: Karen at February 11, 2005 01:53 PM

I’m moving this thread here.

Btw, even though the kueh bangkit was not super duper yummy, it was very good for munching. Cos it wasn’t too sweet or rich or dry. We finished up everything.

Posted by: Karen at February 18, 2005 09:52 AM


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