Every Chinese New Year or Hari Raya (Eid ul Fitr) will never be complete without families making and eating these delicious buttery sweet and sour pineapple tarts. And being in a beautiful multi-racial country, I get to enjoy everyone’s festivities many times over. ☺️
Earlier in the year before COVID-19 interrupted our lives, I already received a bottle of pineapple tarts from the office management for Chinese New Year. Now, with the Circuit Breaker in place and Hari Raya round the corner, I decided to finally conquer my fears and make my mother’s pineapple tart recipe.
It’s a daunting task. You definitely need helpers at hand. However, you can halve the recipe or even quarter it and make a small batch. Here is the original recipe:
For the tart pastry:
1. 500g butter (use the best you have. I used French butter and I think that made all the difference)
2. 3 whole eggs (some people use 2 yolks and 1egg but that will result in a delicious but crumbly pastry. Delicious I know but difficult to handle)
3. 900g plain all-purpose flour
4. 1/4 tsp of yellow colouring. You can omit this.
For the pineapple filling: I cheated. I used a store bought ready made filling but added one pineapple of my own. To make your filling from scratch, you need to grate 2-3 fresh pineapples, and then cook it down on a Low flame till it becomes jelly like. Add sugar. You’ll know when it’s ready when all the liquid has evaporated and you can form balls from the pineapple.
And then the rest is easy. Laborious work but easy.
First step is to make the dough. Using a mixer is easiest but you can certainly make this using just a wooden spoon, and a lot of muscle power.
Once the dough is rested, it’ll be easy to roll. If you can’t roll it, just use your cleaned palms and pat down as much as you can’t and then, using a tart cookie mould, cut the shape.