Pineapple Tarts as X'mas Gifts

Feeling a bit festive, decided to bake some pineapple tarts for friends before we break for Christmas. 

Baked some pineapple tarts today using the following recipe without the ghee because I ran out of ghee.

http://fromchinshome.blogspot.fr/2015/01/pineapple-tarts-made-with-ghee.html?m=0

Pineapple Jam

It is not difficult to make pineapple jam, just that the process takes a very long time.

Using a different sugar will gives you a different jam colour. 

If brown sugar is used, you'll get a deeper brown coloured jam. 

Here is how I prepare my pineapple purée. 

1. Cut the top & bottom of the pineapple. 

2. Cut away the skin. You can cut deeper into the flesh to get rid of some of the "eyes". 

3. Remove the "eyes" from the pineapple, buy cutting a V along the eyes. 

4. Keep going until you have all the "eyes" removed. 

5. Cut them into smaller chuncks to be puréed in the blender. 

6. Drained the juice, to reduce the liquid before the cooking process. 

Pineapple Jam Recipe: 

Yeild about 650g of jam. 

Ingredients: 

1500g pineapple purée

350g white sugar / brown sugar 

2 pandan leaves ( optional ) 

Preparation Steps: 

1. Place the pan on the stove heat on high flame. Add in all the ingredients & give it a good stir & mix well. 

2. Once the purée started to bubbles. Reduced heat to medium mode. 

3. Stir constantly until the liquid level reduced. 

4. Try your jam, if it is not sweet enough add more sugar, tablespoon by tablespoon & continue to cook the jam until texture is dry. 

5. Transfer the cooked jam to a clean , sterlised container / jar. 

6. Seal, label & date your jam. 

Voilà ! 

Chin's Notes. 

1. I like to use heavy based pan, because it can reduced the chances of burning the jam easily. 

2. I like my jam color cooked in brown sugar. The color is deeper & I like the taste too. It is my personal preference.

3. Jam can be kept in the fridge for at least 1 month in a sterlised containers. 

4. Taste the jam while cooking, if it is not sweet enough add more sugar until you get the sweetness that you like. 

5. You can make it slightly sweeter because after you baked them to the pastry, the sweetness is usually reduced. 

6. Different type of sugar was used. The one on the left is cooked in brown sugar & the one on the right is in white sugar.  

7. These are suitable for pineapple tarts. Pineapple tarts recipes :

Pineapple rolls : 

http://fromchinshome.blogspot.fr/2015/01/pineapple-rolls.html?m=1

Pineapple closed tarts : 

http://fromchinshome.blogspot.fr/2014/10/pineapple-tarts.html?m=1

Pineapple Rolls

Finally got around to make these.  These are popular snacks for Chinese New Year.  My first attempt for Pineaple rolls.  I think it is a great way to start a new year!! :)

It is very nice of my friend Evelyn Lim to share her lovely recipe with me.  I made some adjustment to her recipe because I do not have all the needed ingredients & wanted so badly to try to make these rolls.  Ghee is also another ingredients which I'd read in many blogs that it will give the tarts a buttery flavour.  

These rolls are so yummy & they melts in your mouth. 

I used these tools to help me piped out the pastry. Thanks to my friend SiewLoon who brought me these when she visited Paris in March 2014. 

Pineapple Rolls Adapted from Evelyn Lim's Recipe.  

Pastry Ingredients : 

150g butter 

100g pure ghee ( I used QB pure ghee )

60g icing sugar 

2 egg yolks

370g plain flour

2 tbsp custard powder 

2 tbsp cornflour 

Tart fillings :

500g pineapple jam 

Egg wash :

1 egg - beaten 

1/4 tsp salt 

Method : 

1. Divide the pineapple jam into small portion & form into an oval shapes. 

2. Combine all the pastry ingredients into a mixer, set on low speed until a soft dough is form. Remove & let it rest for 5 minutes. 

3a. Place some dough into to the mould & pressed out the dough about 5cm in length. Place a piece of jam fillings on one end & roll up to enclose the fillings. 

Note: with the grains facing down. 

3b. Alternatively you can piped out a long strips , put the jam filling at the end , roll & cut out, continue until you finish the whole strips. Hence you do not need to measure the each strips.  Thanks to Christina Lim's advise. I'll try that the next batch of bake! ;) 

4. Brush some egg wash on the pastry. Bake in a preheated oven at 180 deg C for 15 mins or until golden brown. 

5. Remove from oven & leave it completely cool before keeping them in an airtight containers. 

Bon appétit !! 

Chin's Note:

1. The original recipe as for 250g margarine. I replaced with butter & ghee. 

2. Here are some pictures of the process for making these rolls. 

3. There are other moulds used to pipe out the pastry. I find the tools that I have needs a lot of strength, after a few my thumb & fingers hurts. I could be doing it the wrong way. 

4. Added 05/01/2015 - Apparently there is an extension for my mould. Here is a picture of Chirstina's tool to pipe out the pastry. 

Pineapple tarts

All time favourite.  Been wanting to try out this recipe for a long time & I have finally made them.

It has the melting effects but not buttery enough. 

I used a cookies/fondant cutter (pink tool below) to emboss the prints on the pineapple balls. 

Here is the link to recipe from NasiLemak Lover blog: 

http://nasilemaklover.blogspot.fr/2013/02/my-best-melt-in-mouth-pineapple-tarts.html?m=1

My homemade pineapple jam with brown sugar: