Wednesday, January 7, 2009
Dad’s Pineapple Tarts
There’s 2 ways to make pineapple tarts. One way was to blend everything up using the mixer, and the other is the rubbing in method. Dad gave me this rubbing in method recipe for a more fluffy tart; basically you rub flour and chilled butter with your fingers to get a breadcrumb-like texture.
But if you have warm hands like me, you would probably end up with a overly wet dough due to the butter melting from the warmth of your hands. If that’s the case, you can use a pastry blender to cut the chilled butter into the flour. Works for me!
Warning! This dough is much more difficult to work with as it is SO SOFT!
Key points to remember:
1. Minimum hand contact – work quickly! The more you handle the dough, the softer it gets!
2. Dust! – Make sure your table, rolling pin and cookie cutter is well dusted with flour.
3. Plastic sheet – Cut out a clean plastic bag into a sheet and put it over your dough when you roll it, this would prevent the dough from sticking onto your rolling pin.
300g cake flour (sifted)
220g butter (cubed and chilled)
15g custard powder
1 egg yolk
1. Roll pineapple jams into little balls and set aside.
2. Preheat oven at 180°C.
3. Mix the flour, sugar and custard powder together.
4. Using a pastry cutter, cut the chilled butter into the flour till it resembles breadcrumbs.
5. Mix in the egg yolk and gradually add in the iced water till the mixture forms a soft dough.
6. Cover up the dough and chill in the fridge for about 2 hours.
7. Dust the work area with flour before rolling out the dough till it's about 0.7 cm thick.
8. Dust the pineapple tart mould with flour and cut flour into shapes.
9. Brush sides of tarts with egg wash.
10. Bake in a greased, lined baking tin for 10 minutes.
11. Remove tarts from the oven. Fill centre of tarts with the pineapple jam balls.
12. Return tarts to oven to bake for a further 5 minutes, or until golden brown.
13. Cool the tarts on wire rack.