Nyonya Pineapple Tarts

Hey,

Nyonya style pineapple tarts or tat nenas in Malay is one of the must thing have biscuit in many households during Chinese New Year or Eid Mubarak celebration. I've made this pineapple tarts last July and have made again last week. Some Malacca's Nyonya pineapple tarts that we can found in Malaysia are slightly larger is like eating two normal sized pineapple tarts.

Living far away from home just make me miss Malaysian pineapple tarts terribly. So I decided to buy pineapple and make the pineapple jam on my own. Even it takes a little time to cook and prepare this goodies, but its worth it. I've tried two different recipe doughs before that I got it from internet and I prefer the dough with corn flour because the pastry literally melt in your mouth!

There are so many pineapple tarts version we can find in the internet and so far I just made with this two recipe. Perhaps would try another recipe in the future.

NYONYA PINEAPPLE TARTS

Ingredients;

Recipe (1)
150g flour
2 tablespoons corn flour
1 tablespoon icing sugar
100g butter
1 egg york
A pinch of salt
Pineapple jam for filling

Recipe (2)
225 flour
125g butter or margarine
1 egg
1 tablespoon ice water
A pinch of salt
Pineapple filling

Pineapple filling;
2 pineapple
1 cup sugar
1 cinnamon stick

METHOD;

For the pineapple filling;
- Prepare the filling early or one day before.
- Peel pineapple and cut into cubes.
- Using a blender, blend pineapple into puree. Add little bit water if needed.
- Do not adding water for the second time, just use the first puree to mix with others.
- Pour the pineapple puree into a big saucepan or wok, add sugar and cinnamon and cook over medium heat until it thickens and the jam look like a paste. It takes about one hour or more to cook.
- Let the jam cool completely and chill in the fridge before using.
- The pineapple jam can store in the fridge for few weeks or a month.

For the dough;

- Both recipe method for the dough are basically the same.
- Mix flour, sugar, salt and butter, rub in the butter until resembles bread crumbs.
- Add in egg and ice water and lightly combine and gently knead the dough. Do not overwork.
- Wrap dough with cling wrap and allow to chill in the fridge for 30 minutes.
- Roll pineapple filling into small ball. Set aside.
- Roll out the dough to desired thickness, cut out with pastry cutter and arrange into baking pan.
- Place pineapple ball onto the centre of each tart shells.
- In other way, roll the dough, place the filling and roll it over. Any shape works well, open faced or enclosed tarts.
- Brush with egg york glaze if desire.
- Bake in the preheat oven 170° for 20-25 minutes or until the tart pastry looked golden brown.

Enjoy the Nyonya pineapple tarts!