Pineapple Tarts!

I find these tarts such a joy to eat! :) Pretty little pastry with a tiny scoop of sweetened pineapple filling! Yum!!! Typical chinese new year goodies, they will be everywhere come Feb! But who says we can only eat them during CNY? I think they are nice to eat all the time! *wink*

I used crushed tinned pineapples, a cinnamon stick and a couple of cloves to make the filling. Drain out the liquid from the pineapples, but next time I make it, I will leave a little bit more of the liquid, as by the time you put it in the oven, a lot of the moisture will disappear. Add some caster sugar to taste. And basically simmer and stir it for about an hour till it changes colour (as below) and thickens: (By the way, make the pineapple filling the night before, and then refrigerate it so that it becomes more solid and you can form little pineapple balls)





You know, sometimes I ask myself how can one be so passionate about food??? It is one of the joys given by God! :)

Okay, so pastry time... it was very satisfying to create good pastry... it was strange, it felt good even in its uncooked form... the colour, the texture after it was placed in the fridge for 30mins to chill... I used gloves to rub the butter into the flour/salt/sugar/egg mixture, as otherwise it gets very gluey... o ya you add in about 55ml of iced water, some vanilla essence and a few drops of yellow colour. Trust me, use gloves then you can have a lot more fun with the dough and not worry about getting it into your fingers and nails!

I bought the pineapple tart mould from Singapore for S$1.50! It's very cute and pretty, and make sure you flour the mould a little to ease the cutting of the dough with it!

All in all, it worked out, pretty yummy (o ya egg wash the pastry to get a bit of a shine and browning to it!) - and definitely going to make more again sometime soon! :)

Finished fruits of my labour! :)

(p.s. Stay tuned for my next post on Tiramisu! - waiting for the photos from my friend! :))