This pineapple tarts recipe from executive sous chef Anup Kumar shows you how to make the perfect pineapple tarts, just in time for Lunar New Year. Your kids will definitely enjoy making these together with you!
For Pineapple Filling
- 5 pineapples, peeled and core removed
- 500 g fine sugar
- 2 cinnamon sticks
- 5 star anise
- 5 cloves
- ¼ tsp salt
For Tart Dough
- 160 g SCS unsalted butter, cubed (keep chilled until ready to use)
- 200 g plain flour
- 25 g cornflour
- 50 g icing sugar
- 2 egg yolks
- 1 beaten egg (for egg wash)
- 3 tsps water (if needed)
- 1/4 tsp salt
Cut pineapples into chunks and place in food processor to blend.
Put blended pineapple into large pot. Add cinnamon, star anise, cloves and salt. Heat mixture and bring to simmering boil. Cook for 45 mins to an hour over medium heat until filling thickens.
Add in half of the sugar first. Stir and taste. Add remaining sugar gradually. Adjust to your preferred sweetness.
Continue cooking pineapple mixture over medium heat for 15 to 20 mins until thick and golden. Filling should be sticky and not have any visible moisture. Turn off the heat.
Allow filling to cool and remove cinnamon, star anise and cloves.
Store in air-tight container in refrigerator until ready to use.
Preheat oven to 180 C.
Use a kitchen mixer with paddle attachment or food processor. Pour in flour, cornflour, icing sugar and salt into mixing bowl. Mix for a few seconds.
Add cold butter cubes and beat with paddle on low speed or pulse in a food processor until mixture is sandy.
Add in egg yolks and beat until a dough is form. Add water if dough is too dry. Do not overbeat.
Remove dough from mixing bowl and shape into a ball.
Roll out dough on a flour-tossed board. Use cookie cutter to cut and shape dough.
Arrange cut dough on a baking tray. Lightly brush on a thin coat of egg wash on the cut dough.
To assemble, take a teaspoon of filling, shape into a ball and place it on the cut dough. Gently tap so the filling sticks to the dough.
Bake for 15 to 18 mins.
Allow tarts to cool before storing in air-tight containers.
ABOUT THE CHEF: Hedy Khoo is the columnist for The New Paper’s HED CHEF which features Asian cuisine and recipes. You can follow Hedy on her Instagram account @hedchefhedykhoo for more of her culinary adventures.
Recipe: Anup Kumar, Hedy Khoo / Photo: The New Paper