Pineapple Tarts For Chinese New Year
Time really flies! Thought we celebrated Christmas and New Year not too long ago and we are now halfway through January and Chinese New Year is just around the corner. This year is the year of dragon and I hope it will be a better year for everyone!
I had wanted to make some sweets for Chinese New Year but finding time was always an excuse. So, for this year, I really wanted to make some pineapple tarts as a way to welcome the year of dragon. Last year I tried making the pineapple tarts that LK from Food 4 Tots posted on her blog. They were amazingly delicious! So, I made again this year just in time for Chinese New Year.
I advise to make the pineapple jam a night before as it took more than 1 hour to cook and cool. Once the jam is done, you can easily make the pastry from scratch. LK did use a pastry roll press that she told me she bought from a baking supply shop in KL. So, it was quite impossible for me to get one as I am sure I will not find one in the UK. Luckily I asked my mom to find one. She found and bought one for me, it does the same job (pretty much) but it’s made in plastic. I don’t know where exactly she bought it but I took a photo to show what the packaging looks like if you may be interested to find one in Malaysia.
Seriously, these pineapple tarts are really addictive. I baked them on Sunday and there are only a few left! So, I may have to make some more! I hope you will find some time this weekend, perhaps, to try this recipe even if you don’t celebrate Chinese New Year. I think it’s a treat!
For the Pineapple Tarts For Chinese New Year:
2 half-ripe pineapples, grated
200g granulated sugar (adjust according to your preference)
1 x 5cm cinnamon stick
1 tbsp lemon juice
250g unsalted butter, softened
50g icing sugar
2 egg yolks
360g plain flour mixed with 2 tbsp corn flour (sifted)
¼ tsp salt
pineapple filing (take 6g or ½ tsp heapful of filling and shape into a small elongated roll).
egg wash – 1 egg yolk + 1 tbsp milk
1. Skin the pineapple and remove the “eyes”. Cut each pineapple into quarters lengthwise. Grate the pineapple using a grater until it reaches the core. Discard the core.
2. Drain the grated pineapples using a large sieve. Use a ladle to press the juice out until it is 90% dried up. Retain the pineapple juice for cooking later. Use a wooden spoon, cook the grated and drained pineapples, putting in half portion of the sugar, cloves, cinnamon sticks and lemon juice in a large pot under moderate heat until it begins to boil. Reduce the heat to medium and continue to cook, stirring occasionally.
3. Add the pineapple juice little bit by little bit when the juice in the mixture is almost evaporated. Repeat this step until all the juice is completely used up for the cooking. Add the remaining sugar bit by bit until the desired sweetness is achieved. This step can be done close to the end of the cooking.
4. When all the juices are used up and the mixture has started to look dry and caramelized, reduce the heat to low. Keep stirring until the mixture is almost dry and sticky with a golden-hue. This will take about 1-1½ hours. Remove cloves and cinnamon stick. Set aside to cool and store in an air-tight container.
5. Preheat the oven at 160°C. Line a baking tray with grease-proof paper. Meanwhile, cream the butter and the icing sugar until light. Beat in egg yolks, one at a time. Add in salt and beat until fluffy.
6. Fold in sifted ingredients (divided into 2-3 times) and mix into a firm dough. Leave aside for 30 minutes. Put the dough into a pineapple roll pastry press or mould, and then press out into a strip of 5cm length.
7. Place the pineapple filing at one end and roll up the pastry, as in a Swiss roll, enough to enclose the jam. Do not overlap the pastry. Cut off the excess pastry. Put the rolls on the baking tray. Brush with egg wash.
8. Bake in pre-heated oven for 15 minutes and turn the baking tray 180 ° and continue to bake for 2 minutes or until golden brown. Leave to cool before storing.
Those are lovely! I love their shape.
Happy Chinese new year Leemei! May it be a wonderful year for you.
Thank you! Hope the year of Dragon will bring us all good luck!
That pineapple jam sounds delicious with the cinnamon in it, I have to try that.
Yes, I love the pineapple jam! I might just make the jam to go with my toast!
lovely pine tarts…
must look for that biscuit press… to avoid sore thumbs 🙁
Gong Xi Fa Cai… have a splendid Dragon Year 😀
Yes, the biscuit press is a quick win!
Gong Xi Fa Cai!
Yours look gorgeous!! I wanted to do it this year but my fruit seller couldn’t find Sarawak pineapples for me. By the time she got the stock, it was too late. Haiiiiii! Maybe I will do it after my CNY holidays. 祝你龙年快乐！龙马精神！
Never mind, LK. Can do it after CNY heheeh 🙂
They were good! We finished them in just 3 days.. ahah.
Gong Xi Fa Cai!
Nothing beats homemade pineapple tarts during Chinese New Year and yours sure look fab! Happy Chinese New Year to you and your family!
Thank you Ellena. Yes, I am loving pineapple tarts!
Happy CNY to you and your family too!
I am going to bake this pineapple tarts now, something i must do every CNY. Gong Xi Fa Cai to you!
Happy baking! They are the best CNY sweet!
Hi , I think your mother bought the “biscuit pump set” from this company http://www.sin-lian.com/ , we can get it from Tesco here or some bakery ingredient shop .
Maybe you can check it out from their website.
Happy New Year !
Thanks for the link! It’s great for those who want to get hold of the biscuit pump set.
Gong Xi Fa Cai!
yummy!! I also wanna to bake pineapple tart but the filling is still sitting on my counter!! today just finish making bak kua,
I also bought more pineapple tart moulds this time when I was back in Msia. me bought so many mould,nak berlagak like pro baker!! haha!! Gong Xi Fa Cai !!
Wow! Lesley, I want to try making bak kua also! I am waiting for you to share your recipe with me,
You must have lots of baking gadget!! 😉
I love these mini pineapple tarts! So cute and I know I will pop these into my mouth whenever I pass by…. irresistible! Your photography is stunning as always. 🙂
Yes these mini pineapple tarts are just so delicious! 😉
Pineapple tarts are a ‘must have’ during Chinese New Year but I haven’t tried making them yet. maybe next year? Made some almond cookies and am thinking of attempting to make some bak kwa this weekend! hope it goes well! Xin Nian Kua Le! Gong Xi Fa Cai!!!
You are in CNY mood, aren’t you?
I am looking forward to see your Bak Kua, yummy!
Gong Xi Fa Cai!
They look lovely!! I’m drooling. Wishing you and your loved ones 龙年快乐, 恭喜发财!
Gong Xi Fa Cai to you and your family!
Gong Xi Fa Cai, to you and the family!!
I love jam tarts – as referred by Malaysian 😉
This is really a must have for CNY! 🙂
My boyfriend Kelvin is Malaysian and I am going to make these for him as a nice surprise for CNY on Monday.
I will let you know how I get on with them, I am off to Tesco now to buy the ingredients,
Gong Xi Fa Cai for Monday 🙂
Happy baking! Let me know the result! 🙂
aww. that pineapple jam recipe sounds divine! and to have that tart sweetness with pastry. yummy!
btw. I made you chicken corn soup recipe. my husband loved it!
Yeah these pineapple tarts are just too yummy!
I am glad that you made the chicken corn soup recipe and your husband love it! 🙂
Oh the pineapple jam sounds so yum! The hubby will love it. This is surely going in my wish list.
Yeah, the pineapple jam is such a winner! You can even just make the jam and use it for breakfast!
I love the shape of these, so fun and delicious!
Happy Lunar New Year!
Thank you! 🙂
Happy Chinese New Year of the Dragon to you and your family!
Your pineapple tarts look so delectable! I can even tempted to lick that spreader with jam remnants ;p
Happy Chinese New Year!
These pineapple tarts are just so good that I want to make them again!
Kelvin enjoyed the pineapple tarts and he took some of them to work for his colleagues to enjoy too 🙂 Thanks again for the recipe!
Hello Elly! I am glad that Kelvin enjoyed the pineapple tarts! 😉
Happy Chinese New Year!! Lovely pineapple tarts!
Thanks Anh! Happy Chinese New Year to you too!
They look lovely! Gong Xi Fa Cai to you – catch up soon I hope! 🙂
Gong Xi Fa Cai! Yes, definitely need to catch up with you soon! 😉
Oh! Your mini tarts are so cute, I love everything that comes in small bites…
Happy Chinese New Year and hope you are having a wonderful week 🙂
Thanks Juliana! Happy Chinese New Year to you too! 🙂
Happy Lunar New year to you !
Love pineapple, so these little tarts are perfect.
You have very unusual kue nastar shape 🙂 Very cute!
These always remind me of late grandma.
Upss forgot to say Gong Xi Fat Chai
Thank you, Pepy! 🙂
Happy Lunar new year leemei! sorry for the late wishes as i just got back to Bali after our lunar new year trip to spore :).
well, one day i will try to make my own pineapple tart, i bought the mold and the pincher from spore hihi
Gong Xi Fa Cai! I hope you have had a wonderful time in Spore! 😉
So, you got the tools to make these yummy little gems, have fun!