AUNTY YOCHANA SHOWS YOU HER GOODIES...

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Wednesday, March 14, 2007

Lattice Pineapple Tarts




Filling:

1 Kg. Pineapple
300 gm. sugar
pinch of salt
6 gm. cinnamon stick
1 tsp. of cloves

Pastry:

250 gm. Butter
90 gm. icing sugar
1/2 tsp. salt
1 egg
1/2 tsp. vanilla essence
380 gm. Plain Flour
2 Tbsp. milk powder
a drop of egg yolk colouring

For glazing: 1 egg yolk + a little water + a drop of egg yolk colour

Method:

(1) For filling: Peel pineapples , cut into pieces and blend till fine.
(2) Pour blended pineapples into a wok and fry for awhile before adding in sugar, cinnamon stick and cloves. Cook till it thickens and set aside to cool. Shape the pineapple jam into small balls.
(3) For pastry: Cream butter and sugar then add in egg,egg yolk colour, salt and vanilla essence and blend till well combined.
(4) Add in flour and milk powder and mix till a dough is formed.
(5) Roll out the dough to 5 mm. thick. cut it out witha fluted round cutter.
(6) Place pastry into the greased tray and place a small round ball of pineapple jam on the centre of cut out pastry.
(7) Roll put small pieces of dough into thin strips and place it on topof the pineapple jam to make a cross.
(8) Brush with egg glaze and bake at 170C for about 15 - 20 mins. or till pastry is golden.
(9) Leave pineapple tarts to cool on wire rack before storing in cookie containers.

66 comments:

dardar6374 said...

each piece is so precise !! Amazing

kate said...

Hi Aunty

Your pineapple tarts look yummy-licious, can you share the recipe?

Dizzy said...

Hello Lucy,

If I am going to use 2 pineapples how much sugar, cinnamon, and cloves do i need?

Merci in french thank you

Regards

yochana said...

HI Dizzy,

Are you french? haha...must learn some from you.

When I said Pineapple 1 Kg means the flesh....so you blend your pineapples and see whether you get 1 Kg after weighing it.

rgds

Dizzy said...

:) Hello Lucy,

No I am not french but it was mandatory for me to learn some french due to my employment with the Fed. I am afraid I am not fluent at it any longer. Learning is an endless process and zillion thanks for sharing. I do admire your commendable generousity.


Regards

Sukkimi said...

Aunty, you have two pineapple tart recipe. Which is your fav ?
I love pineapple tarts too. But i hate cooking the filling .. takes forever to cook!

yochana said...

Hi sukkimi,

this recipe is my fav. You can buy store-bought pineapple fillings from Sun Lik or Phoon Huat.

rgds

qing said...

Yochana,

Need your advice. I have tried 2 times and failed.

As I am a greenhorn, I think the mistake is that I do not understand the 1st part of cream butter and sugar together.

What does cream means? Is it I must use a mixer to beat until it is watery. My dough is very soft and it break up.

Thanks

yochana said...

Hi qing,

Just use a wooden spoon to stir the butter and sugar till well combined and creamy then fold in the rest of the ingredients. Butter must not be oily then your dough will break up. I think your butter is too soft, try using a slightly chilled butter.

rgds.

qing said...

Yochana,

Thanks for the advice. I actually thought I must use a mixer to mix it.

My butter is chilled but I think because I use a mixer that is why it became too creamy. Does it means that I just have to try to break the butter and sugar together and the sugar melt then it is okay.

Can I make a pineapple ball instead of the tart as I do not have the square cutter?

Sorry for the trouble

yochana said...

hi qing,

I've never experience what you have experienced with this recipe but knowing the texture of the creamed butter is important for pineapple. If the dough is too crumbly, you might find difficulty in wrapping the pineapple ball, so you have to cut out. If you want to wrap, your dough must be soft and pliable. For wrapping, the butter got to be beaten till more creamy. Use your instinct to it.

rgds. aunty

qing said...

Hi Yochana

My third time failing the pineapple tart.

The dough is too soft. After adding the egg & essence, it become too watery.

I know the problem should be the creaming part but I just could not make it

yochana said...

hi qing,

use 1/2 an egg will do and don't overcream it.

rgds

qing said...

Hi Aunty

I tried my last time of the pineapple tarts. This time the pineapple is too hard.

I will have to ask a very stupid qn. Normally, how do we set our oven. I always use the oven with both the top & bottom heat regardless if I am doing cake or anything.

Is it correct?Or I should just use the bottom heat

yochana said...

hi qing.

overbaking will make the pineapple jam hard too.

Ya, for baking you need to use top and bottom heat.

rgds

qing said...

Hi Aunty

Thanks for your advice.

Need your advice if possible to let me know if I want to oven baked pork ribs, the heat setting is also top & bottom or only grill.

Thanks

yochana said...

hi qing,

for baked pork ribs, first you use top and bottom heat then when it's almost done, turn to grill and then grill both sides till golden.

rgds

qing said...

Hi Yochana,

Thanks for your help.

Hope my grilled pork ribs will turn out fine for my xmas dinner.

Luckily I ask you if not I am just going to use the grill function for it also

Cheers

Anonymous said...

Hi Aunty Yochana,

Will try your pineapple tarts recipe for this coming Chinese New Year. And do you have the recipe for Kueh Bangkit which melt-in-mouth type? Thanks.

Regards,
Cecilia

Jas said...

Hi Aunty Yochana, are these pineapple tarts the melt-in-the mouth kind? If not, what kind of texture are these? My mum loves those melt-in-the-mouth tarts and I was hoping I'd be able to make some for her this coming CNY but it seems like I'm never able to find the perfect recipe.

Warmest Regards

yochana said...

Hi Jas,

Normally for open tarts the pastry will not melt in mouth so much as those wrapped pineapple tarts.

rgds

nikki said...

any replacement for egg?

New Life said...

can i ask the 6 gm. cinnamon stick and
1 tsp. of cloves, u realli jus put in the sticks and let it melt inside? or u needa remove it later when everything is cooked and really to be used?

yochana said...

Hi New Life,

It won't melt. Just remove it after cooking the jam.

rgds

mj said...

Hi aunty

Can I omit the sugar in the pastry?

Aunty Yochana said...

hi mj,

u can cut to your taste..no problem.

rgds

mj said...

Hi aunty

Thks. Will try out this recipe soon.

Anonymous said...

hi aunty, in your opinion and experience, which brand of butter produce the most fragrant pastry? does the brand of butter affect the pastry in any way? thank you very much and wish you a merry x'mas!

Aunty Yochana said...

hi anonymous,

definitely...good butter will yield a more flavourful pastry.

Use SCS or Golden Churn, if you afford it, the canned golden churn is the best but it's very costly. I just bought from Cold storage at $7-55 per can and 1 scs butter is $4-50.

rgds

Anonymous said...

hi aunty thanks for your reply. ya, these 2 brands are pretty expensive. have you tried other cheaper brands which are not bad as alternatives? how about NTUC's own brand?

samshiki said...

Hi Aunty,

if i want to do the enclosed type of pineapple tart, how should i tweak the pastry recipe? Thanks for your time.

Rgds
Maureen

Aunty Yochana said...

Hi Maureen,

Just add in some eggs and make it pliable to wrap....

rgds

Melissa said...

Hi Aunty Yochana,

I got a question and I hope that you can help me. I have been baking pineapple tarts for a few years. However, when I baked them they are very crisp. After putting them in bottles, they become very soft on the next day.

Could you please advise why is that so? And how can I keep the tarts to remain crisp?

Thanks :) Wishing you a Merry Christmas and a Happy New Year

Aunty Yochana said...

Hi Melissa,

It's normal for pineapple tarts's pastry to turn soft even after a few hours. it's because your fillings are soft and moist and hence it will soften the pastry too. Pineapple tart's pastry is supposed to soft and melt in your type rather then hard and crispy.

rgds

Carrie said...

Hi Aunty Yochana,

So sorry that I'm bombarding you with qns, but I really wish to make this fr CNY, hope you can help. Thanks in advance!

1. Can I use cinnamon powder instead of the stick kind, and can I omit the cloves?

2. Do I need to add anything in if I were to make a close tart kind?

3. If I'm gg to make the close tart version, may I know the proportion of dough to filling?

4. May I ask, what's the diff between creaming method and rub-in method?

Thank thanks for helping!

Cheerios

Aunty Yochana said...

Hi Carrie,

yes you can use cinnamon powder but it will stain your jam a little. It's ok to omit the cloves.

Creaming : use a paddle to cream butter and sugar till creamy.

Rubbin method: using fngertips to mix till it resembles breadcrumbs.

dough - as long as you can wrap it. I never weigh my dough.

rgds

Carrie said...

Hi Aunty Yochana,

Thanks for your prompt reply! I'll start with home made pineapple next weekend and chuck it into the freezer!

School starts this week, having lesser time to bake.. Back to stressful days again!


Cheerios!

Aunty Yochana said...

Study hard Carrie,

All the best.

rgds

Carrie said...

Hi AUnty yochana,

So sorry, i forgot a qn, can i use margarine instead of butter? and by doing will it affect the taste and the texture of the pastry?

Thanks thanks!


Cheerios,
carrie

Aunty Yochana said...

HI Carrie,

yes you can use margarine - PLANTA . It won't affect the taste much tho..

rgds

Carrie said...

Thanks you aunty!

Will make this for CNY and will let you know whether i succeed or not! Hehehe!


Cheerios

Anonymous said...

Dear Aunty,

I cooked the pineapple filling last nite and left it in the fridge. This morning i found it a bit watery at the bottom of the container. Is it normal? Or I didn't cook it long enough?

Rdgs,
Yen Li

Aunty Yochana said...

Hi Yen Li,

yes it's normal. Is your jam too soft to roll? If that's the case then you continue to cook till it's able to roll into a ball.

rgds

Anonymous said...

Dear Aunty,

The pineapple filling is just nice to be rolled. Thanks for your reply. But the next day after baking the tarts turn soft...

Rdgs,
Yen Li

Aunty Yochana said...

Hi Yen Li,

Pineapple tarts are supposed to be "melt-in the mouth" type of cookie. With the pineapple jam on top, the pastry will normally turn soft after a few hours, partly due to the jam.

rgds

Anonymous said...

hello aunty, i cooked my pineapple jam today but it doesnt have golden look like yours, more like pale yellow. i dare not cook further cos quite dry already. may i know how you acheive the golden look of the jam. thanks

Aunty Yochana said...

Hi anonymous.

It's the sugar that gives the golden look. I think your jam is not sweet enough.

rgds

Anonymous said...

hello aunty, when do i add in the sugar for the filling cos you mentioned 'fry for a while' then add the sugar. must i wait till quite dry? thanks

Aunty Yochana said...

hi anonymous,

agak agak....so if you think you can add in, just add, no problem at all.

rgds

samshiki said...

Hi Aunty,
I made my pineapple tart the covered version. However, when it bakes, the top crakes. Is it because the oven temp is too high? How long should I bake them before I take them put to brush with egg glaze?

Thanks in advance for your advise.
Rgds
Maureen

Aunty Yochana said...

Hi maureen,

your dough could be on the dry side hence the cracks...

rgds

Jamie said...

Hi Aunty Yochana,

May I know if I couldn't get fresh pineapple, can I replace by using the canned pineapple?

Thanks in advance.

Jamie

Aunty Yochana said...

Hi Jamie,

I'm not too sure about canned pineapples but I've heard of people using it overseas...

rgds

Anonymous said...

Hi Aunty Yochana,

I tried blending the pineapple. But it turns out very very watery turns out more like blended fruit juice. Is it like that?

Rgds.

Aunty Yochana said...

Hi anonymous,

you cannot use a fruit juicer to do the job.

The food processor has a special attachment for grinding. Use the grinder instead.

rgds

Jamie said...

Hi Aunty Yochana,

Yeah, I'm in overseas. Getting fresh pineapple is really hard.

Anyway, thanks for your time to respond my query.

Happy Chinese New Year.

Jamie

Anonymous said...

Hi Aunty,

Just tried the recipe just now but i bake about 20 mins or so but didn't have the nice buttery smell :( I left it to cool but it became hard and crispy. That was the second time i tried.

The first attempt i put 15min but the pastry looks pale and smells like flour.

Could you kindly advise what is the problem tat might cause it?

Thanks in advance!

Rdgs,
Joey

Aunty Yochana said...

Hi Joey,

for nice buttery taste and smell..use canned Golden Churn butter or Lurpak.

Strange..I don't encouter problems like yours.

rgds

Anonymous said...

Thanks Aunty Yochana...

No wonder it didn't turn out well in my blender. I ended up grating the 12 pineapples. It was very tedious and i suffered alot of cuts haha. Will try your method next time.

Rgds,
Crystal

Anonymous said...

Thanks Aunty Yochana for your prompt reply!

I attempted again today, the pastry was still hard but got the buttery smell (gold tree brand from phoon huat), should i lower the baking time or temp or part of the ingredients? For the eggs, i added 1 egg and an extra egg yolk. Previously I think i over-creamed using mixer and it becomes too soft for use of the cutter

Thanks in advance!~

With love,
Joey

Anonymous said...

Hi Aunty Yochana,
I tried your recipe today and my pastry is hard and crispy like cookies after cooled. Do you know the possible cause for this? Hope you can give me some advise. Thanks in advance! :)

Regards,
Cherish

Aunty Yochana said...

hi cherish,

this recipe is not the melt-in the mouth type so it will be crispy.

rgds

Anonymous said...

Hi Lucy,

Can please advise what ingredients to use to get the melt-in-the mouth texture when making the pineapple closed up pastry? What is the purpose of adding corn flour beside the plain flour in making the pastry?

Some recipe do not add egg,some add egg yolk & some add whole egg. Can please advise the difference texture when using the yolk only ,whole egg & without egg in making the pastry.Hope you can help.

Thks
May

Jamie said...

Hi Aunty Yochana,

May I ask, normally how long does it take to cook the filing? Cos I heard some people cook the filing at least for 7-8 hours..

Thanks in advance.

Happy Chinese New Year

Jamie

Yen Yen said...

Hi Aunty Yochana.
I had follow the instruction in Lattice Pineapple Tarts. But the Pastry is too soft.

Pineapple jam that i had make, is watery & I unable to roll it up like a ball :(

What did i go wrong? Please advice.

Thanks in advance.

Anonymous said...

Hi, after baking my pastry collapse. May I know what is the reason?