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.
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.
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| My BEST Melt-in-your-mouth Open Faced Pineapple Tarts |
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| 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!
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| 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.
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.
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!
ReplyDeleteHi Zoe,
ReplyDeleteThanks 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
Hi Ottavia,
DeleteI'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
wow wow ... i will go and get one book for myself !!
ReplyDeleteHi 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!
ReplyDeleteHi 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.
ReplyDeleteHi Sp,
DeleteI 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
Hi Zoe
ReplyDeleteWhere can I get the book? Tried to get the book but couldn't find it at Popular Book Store Jurong Point......Vivien
Hi Vivien,
DeleteWhen 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
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?
ReplyDeleteHi Carol,
DeleteThe 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
Hi Zoe, do you have a recipe for the home made pineapple jam? Thanks!
ReplyDeleteHi Felicia,
DeleteYes 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
Zoe, just baked this following your recipe. Loved it so much till i made 3rd batch. Thanks so much for sharing such great recipe!
ReplyDeleteHi Zoe. Saw in phoon huat few types of pineapple jam. Which u recommend? To i need to recook the jam? Do i need to add anything else to the jam?
ReplyDeleteSorry to say this... To me, homemade pineapple jam is the best! Don't buy ready made jam if you can. However, if you really have to use ready made jam, you don't have to cook it again. Just use it as it is.
DeleteHi Zoe, do you know if using scs butter will make the base more fragrant? Thanks!
ReplyDeleteHi, Whether you prefer SCS butter or not is really up to every individual preference. I always like to use the premium Danish butter and most pastry chefs use Danish butter too.
DeleteHi Zoe, how many gram is your pineapple?
ReplyDeleteHi, do you mean pineapple jam or pineapple used to make pineapple jam? If you mean pineapple jam, I don't weigh them. I just rolled one teaspoonful or tablespoonful of jam for each tart depending on the size of my cutter. If you mean pineapple to make pineapple jam, the recipe and video are at http://www.bakeforhappykids.com/2017/01/-best-melt-in-your-mouth-nastar-pineapple-tarts-rolls.html Cheers!
DeleteHi Zoe
DeleteThanks, is pineapple jam.
Hi Rachael, I don't weigh the jam. I just estimate the amount that I like to have on my tarts. Besides, the amount of the jam filling can vary depending on the size of your cutter and how much you like it on your tart. Cheers!
DeleteKudos to the chef! Love how the tarts turned out. I wonder if I can add some milk powder to the dough? Will it alter the crust? Anyhow, my family finished the whole batch in less than one day. Would love to buy the cookbook but I lived in the states, will need the help of my friends from Malaysia to get it. Thanks Zoe!
ReplyDeleteHi, Nice to hear that you like my recipes. I have tested and tried many recipes and additive and substitution and adding milk powder will change the ideal texture of the dough. Please feel free to browse and try my other recipes too. Oh... You might wish to know that this book is available for sale via Amazon. Happy Baking!
DeleteHi! I was thinking of making pig shaped pineapple tarts, which recipe would you recommend i use to ensure that it is sturdy and keeps its shape?
ReplyDeleteSorry for my late reply. You can try using the firm condensed milk pineapple tart recipe at http://www.bakeforhappykids.com/2014/01/searching-for-best-enclosed-pineapple.html Cheers!
DeleteAs Am a vegetarian can eggs be omitted in the recipe?
ReplyDeleteTarts were such a hit at my house! Thanks for sharing!
ReplyDelete