Wednesday, January 11, 2017

My BEST Melt-in-your-mouth Open Faced Pineapple Tarts - It's easy to bake and sturdy to handle too!

I love pineapple tarts!!! Do you?

I wouldn't dare to say that I'm a pineapple tart expert but I dare to say that I do know my pineapple tarts because I really love love love them!!!

After years and years of my pineapple tarts research at here (2011), here (2012), here (2012), here (2013), here (2014), here (2015), here (2016) and here (the latest 2017), I have finally derived the best pineapple tart recipes that I want.

Due to this reason, many readers have gained confidence in me and asked me for recipes that makes pineapple tarts that they want... like pineapple tarts that are crispy, crunchy, less buttery and etc etc etc? Some readers also asked if they can use one recipe to make all sorts of pineapple tarts like the open faced ones, enclosed ones and etc etc etc. Some readers also asked me what went wrong when their pastry dough turn out to be not as good as they expected... like too dry, too soft, too crumbly, not easy to roll and etc etc etc. Hmmm...


Please don't get me wrong. I really appreciate the fact that many readers have actually read my blog and tried my recipes. Thank you!!!!! I really want to help everybody but my hands are tied with overwhelming requests and I hope that you can understand.

Can I say something for myself? I have tried my best to illustrate all that I know in all my pineapple tarts posts. I don't write these blog posts for money or any personal gains. I just want to share my prized recipes purely out of good will. So pleaseeeeeee read my posts thoroughly! Please try baking the recipes and see if you like these pineapple tarts. If you tried and like the recipes, YAY!!! I'm happy for you! If you tried and don't like the recipes, please move on... I hope that you find another better recipe. Ok?

Back to the question... Can we use one recipe to make all sorts of pineapple tarts like the open faced ones, enclosed ones and etc etc etc? YES! ... but only a FEW recipes and they are NOT the best because the best recipes are those that are specifically designed to bake a specific sort of pineapple tarts!!! In another words, if you are after the BEST, please do not expect it to be an all purpose recipe.

Hence, if you are after an easy and sturdy melt-in-your-mouth open faced pineapple tart recipe, I have the best recipe for you and you can find it in the book, Bake and Celebrate published by Marshall Cavendish. 
Bake and Celebrate is selling now in major book shops in Singapore and Malaysia.

best melt in your mouth open faced pineapple tarts
My BEST Melt-in-your-mouth Open Faced Pineapple Tarts
You can find my recipe in Bake and Celebrate by Marshall Cavendish

Should I share this recipe? No and Yes... LOL!

No because I hope that you can support me and my other blogging friends by buying a copy of the book.

Yes! You know me. I'm always nice sharing my well-tried and tested recipes at no cost and all times!

What should I do???

Here, I have an one-minute video showing you how I baked these pineapple tarts. Then, I have a list of ingredients that I used. If you can understand what I have shown in the video and can bake these tarts, good for you! If you don't, you might want to buy the book... ke ke!

If you can understand what I have shown in the video, bake the pineapple tarts and like the recipe, will you still buy the book? LOL!

My son said that this is his favourite pineapple tart recipe.
It melts in our mouths and won't create any mess!!!

Never fail and always delicious!!!

Here's my video...


Here's the list of ingredients that I have used in the video...

Makes about 30-40 tarts depending on the size of the mould that you used. This is half the amount of the recipe that is published in the book.

For the pastry:
150g all-purpose / plain flour
10g cornflour
10g icing sugar, sifted
1/8 tsp baking powder
1/4 tsp salt
100g unsalted butter, cold and cut into cubes
7.5g egg yolk
1/4 tsp vanilla paste or extract

For the egg wash:
1 egg yolk
2 tsp milk, regular milk with 4% fat

store bought or homemade pineapple jam (see below) to fill the tarts

Bake at 350ºF or 180ºC for 10-12 mins or until golden brown. Happy Baking.

Bake and Celebrate is selling now in major book shops in Singapore and Malaysia. Please support me and my blogging and Instagram-ing friends that had contributed to this book. Thank you!

Like my recipe? Please support me and like me at Facebook.

14 comments:

  1. Yes! Yes! Zoe, I LOVE pineapple tarts! I have not yet got the motivation to bake my own yet. So I am waiting for people to give me. LOL!

    ReplyDelete
  2. Hi Zoe,

    Thanks for sharing the recipes. I have tried to bake the closed version pineapple tarts recommended by you. It's nice! Now searching for open version until I saw you post. Will try to get a copy of the book mentioned. Just wanna check, how long do you think the tarts can keep? Usually homemade does not have any preservatives. Thank you. Ottavia

    ReplyDelete
    Replies
    1. Hi Ottavia,

      I'm happy to hear that you like one of the enclosed pineapple tarts recipe that I recommended. Depending on the amount of sugar that is in your homemade jam, the tarts can be stored in an airtight container at room temperature for up to 4 weeks. Sugar is a natural preservative meaning that less sugar will make the tarts will go mouldy faster. Cheers!

      Zoe

      Delete
  3. wow wow ... i will go and get one book for myself !!

    ReplyDelete
  4. Hi Zoe, tried out the recipe as shown in the video. It is perfect! Thanks for so generously sharing your recipe! Will check out the book!

    ReplyDelete
  5. Hi Zoe, I tried your open faced tart recipe and just want to let you know it is very nice. It is crumbly and not as melt in your mouth as closed version which is ideal for open faced. Thank you for generously sharing your recipe.

    ReplyDelete
    Replies
    1. Hi Sp,

      I know what is melt in the mouth to me can be just crumbly to you. I can make this pastry to be as melty as my ultimate nastar tarts but the pastry will be too difficult to stack and handle. You can try not to over-work your dough and making sure that it will stay cold and the pastry will turn out to be more "crumbly" :D Nevertheless, I have to say this is the best for my open faced so far :)

      Happy Baking!

      Zoe

      Delete
  6. Hi Zoe
    Where can I get the book? Tried to get the book but couldn't find it at Popular Book Store Jurong Point......Vivien

    ReplyDelete
    Replies
    1. Hi Vivien,

      When I was in Singapore during Oct, I saw the books at a few Popular. You can check with Popular to see which branch has the book. Cheers!

      Zoe

      Delete
  7. Hi zoe! Couldnt find the book will call and check it out. But base on the ingriedient listed and also the video it should be easy ya?

    ReplyDelete
    Replies
    1. Hi Carol,

      The recipe is really easy. You can contact Popular or MPH (at Singapore or Malaysia) to check if which store is selling the book. Cheers!

      Zoe

      Delete
  8. Hi Zoe, do you have a recipe for the home made pineapple jam? Thanks!

    ReplyDelete
    Replies
    1. Hi Felicia,

      Yes and the recipe is at my other pineapple posts at http://www.bakeforhappykids.com/2016/01/searching-for-more-best-pineapple-tarts.html or http://www.bakeforhappykids.com/2017/01/-best-melt-in-your-mouth-nastar-pineapple-tarts-rolls.html or google for "bake for happy kids pineapple jam" and also in this book.

      Zoe

      Delete
  9. Zoe, just baked this following your recipe. Loved it so much till i made 3rd batch. Thanks so much for sharing such great recipe!

    ReplyDelete