A traditional festive treat, these flaky and buttery tarts are a must-have for Chinese New Year and Hari Raya in Singapore, Malaysia and Indonesia.
- 25 minutes
- 20 minutes
- 40 to 50 servings
- 420 g ready-made pineapple jam
- 200 g cake flour or top flour
- 130 g unsalted butter, fridge-cold and cubed
- 40 g icing sugar
- 20 g cornstarch
- 10-15 ml cold water
- 1 large egg yolk
- 1 egg yolk
- 1 Tbsp water
- ¼ tsp salt
- Pinch of ground nutmeg
- Make the pastry:
- Place unsalted butter, flour, cornstarch, salt, ground nutmeg, large egg yolk and icing sugar into a food processor. Pulse until the mixture resembles damp, sandy crumbs.
- Add the cold water while running the food processor. Stop the food processor the moment the mixture comes together into clumps of dough.
- Remove the dough from the food processor, and transfer to a floured chopping board. Lightly knead together until the dough comes together into a ball. Cut into 4 portions. Wrap each portion up in cling film, and chill for at least 30 minutes.
- Shape the tarts:
- Preheat the oven to 180°C. Roll each portion of dough out into a 2cm thick sheet. Cut out small circles using a cookie cutter.
- Brush each pastry circle with the egg yolk wash (egg yolk mixed with water) and bake for 10 minutes. If you don't have a cookie cutter that creates a pattern, you can use a fork to create grooves in each pastry circle. In the meantime, roll little balls of pineapple jam out.
- Top the tarts:
- Remove the pastry bases from the oven, then top each pastry circle with a ball of pineapple jam and bake for another 7 minutes, until everything is golden brown. Cool before storing.
- Chef's Tips:
- Using store-bought pineapple jam makes this recipe easy, while the homemade pastry bases are even more buttery and fragrant than tarts you can buy in a shop.
- Make sure not to overwork the dough so they remain flaky!
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