I miss my mum when I make these pineapple tarts. Since I am still a kid, my mum used
to sell cookies during Chinese New Year to earn some extra income. She made many types of cookies but pineapple tarts is the best seller. I like her pineapple tarts very much but it is just too difficult to copy since there is no written recipe. I have tried to emulate her skill but I got to admit she is so gifted.
This time I use this simple yet delicious recipe from Sonia. This recipe is highly recommended by many bloggers too.
A sunny day for my sunflowers !
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.
Pineapple Tarts (黄梨饼）
(Recipe source: by Sonia a.k.a Nasi Lemak Lover) with minor changes)
(Inspired by : Cass and Joceline )
*Makes about 95pcs
Ingredients :
350g butter
100g condensed milk
510g plain flour / all purpose flour
2 egg yolks
700g Pineapple filling (homemade or store-bought) (I used about 1kg)
Method :1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough.
4. Roll out dough on floured surface. Cut into shapes with flower cookie cutter.
5. Place pineapple jam filling in middle of the cookies.
6. Bake in preheated oven at 170c for 25 mins or till golden brown.
7. Cool on wire racks before storing.
Hi Esther
ReplyDeleteYour pineapple tart simply look so sweet and perfectly baked. It has been ages that I have not made pineapple tart. Really hardwork to do this cookies. We always loves our mum home cooked food, doesnt we?
True. Our mum is always the best chef at home :)
DeleteI am a big fan of pineapple tarts but always too lazy to make them, so have to buy...your tarts like so well done, good job!
ReplyDeleteMe too, big fan of pineapple tarts. I don't mind to make them once a year because I want giant size jam on top :)
DeleteThanks for your shout out Esther..I will only make pineapple tarts at the last minutes because it can't keep too long because no presevative is added..
ReplyDeleteOmg! I don't know they won't last long.I was thinking to keep them until CNY. Thanks for your advise.
DeleteEsther, love the generous pineapple filling! I always associate pineapple tarts with CNY. I always love the buttery melt in your mouth feeling. Mum's cooking is best so I better start interviewing my mum for her recipes.
ReplyDeleteYeah, that's what I thought ! Crab all her secret recipes,haha...
DeleteEsther,
ReplyDeleteLove your sunny sunflower pineapple tarts.
They look so inviting.
Can you please link up this post to our pineapple event starting 5 Feb? ... so stay tune.
mui
Mui Mui, thanks for the invite. Looking forward to your Thumbs up event. I thinking this post will consider old post on 5 feb right ?
DeleteIs it the very sweet type?
ReplyDeleteGenny
Hi Genny, not the sweet type and taste just nice. This recipe is fantastic and highly recommended by many bloggers. You should give it a try. Thank you and happy CNY !!!
DeleteIt looks really good must try this out ! How do you get your filling perfectly round?? Can you use your hands ?? Surely its really sticky ??
ReplyDeleteYes, they are handmade . I weighted each of them first then only started to roll. You're right they are sticky but still manageable ;)
Delete