Pineapple tarts are the staple of Lunar New Year in Singapore. Every year, foodie blogs and magazines would publish the top 5 most popular pineapple tarts in town. Some bakeries are so high in demand they stop accepting orders more than a month before the festivity.
And everyone has a “secret” family recipe. I was fortunate to know a nice lady who was kind enough to share her family’s secret recipe with me. Apparently she has been baking there tarts every year for more than 20 years! I rarely have any friends at whom I greatly admire them for their baking skills, but I really took my hat off to this lady. Her hands were deft and confident handling the sticky pineapple paste as well as the buttery dough, the way I never could. And these tarts were indeed little bites of heaven.
Makes approximately 70 to 80 cookies
250g salted butter
50g caster sugar
2 egg yolks
400g plain flour
600g pineapple paste, rolled into balls
1) Using the paddle attachment of a stand mixer, cream butter and sugar until light and fluffy.
2) Add egg yolks and whisk for another minute.
3) Fold in flour by hand until sigh is homogeneous.
4) Roll out the dough between 2 pieces of non-stick paper to approximately 1 cm.
5) Using the cutter of your choice, cut out the cookies with an indentation in the middle.
6) Place the cookies on a parchment lined baking tray then place the pineapple balls in the indentation. Decorate the top of the pineapple paste if desired.
7) Preheat convection oven to 160C.
8) Bake cookies in preheated oven for approximately 20 minutes. Cookie may not have browned but should be done. This would give it the melt-in-mouth texture.
This experience with pineapple tarts have made me a true convert. I might even give this a try to finish up the nicely rolled pineapple paste sitting in my fridge.