Nyonya Pineapple Tarts

The next draw after making Chinese Peanut Cookies? Not the ordinary rolled pineapple cookies, but these open face Nyonya Pineapple Tarts? Why Nyonya Pineapple Tarts? Maybe I should crown myself as a Nyonya home chef (Nyonya Hot And Sour Noodles In Fish Soup, Nyonya Steamed Fish, Nyonya Lam Mee, Sambal Sotong Petai & Nasi Lemak Sambal Udang)? A whole list mind you. In fact, almost spilling over list. This dish and that dish, and me learning to make Nyonya dishes by my own learning (Nyonya Fish Sambal, Chicken Vindaloo & Ayam Pongteh), I can go on and on and quote many more dishes. Including those few desserts (Kuih Buah Melaka, Bubur Cha Cha, Bubur Kacang Hijau & Sago Gula Melaka).


Where did the recipe for Nyonya Pineapple Tarts originate from? Admittedly, I referred to a couple of recipes. But sadly, nothing really positive because twice dough was wasted. Terrible isn't it? I know. Eventually, I decided to learn from the failures and coined this recipe. What is the difference between normal tarts and Nyonya version? Nyonya version's pastry is really crumbly and buttery and like I have already told you, the open face tarts. In fact, without stinging on butter and instead of using margarine. Moreover, be gently when making the pastry and even when rolling it out before cutting with the tart cookie cutter. As for the jam, making it a day ahead will be advisable. Having said all of these, trust me, making Nyonya Pineapple Tarts all by yourself is not an easy feat. Oh-god, I almost regretted. Time consuming and by the time you have finish making, you will be literally exhausted. Yet, when people praise these tarts and once you have taken the first mouthful, you will be flouting on cloud 9. Nyonya Pineapple Tarts? The sweet pleasure is forever ours.  

Ingredients

For jam

1 medium size pineapple - remove skin and core and grate.

1 cinnamon

2 cloves

Rock sugar (as needed). Add, taste and add again if you still feel you should.  

For pastry

75g all purpose flour

1 tbsp corn flour

50g soften butter

1 tbsp icing sugar

1/2 tsp vanilla essence

2 egg yolks (one for brushing over the pastry)

(For vegetarian version, omit yolk and use milk, both for the dough and to brush the pastry)

3 tbsp milk (or as needed)

Method

For jam

Add all the ingredients in a pan, cook (over low heat) while stirring till dried up.

Cool down and roll into small balls.

(Note: If you don't want to end up with balance jam, increase the size of the balls)

For pastry.

Mix all the ingredients to form the dough (only one yolk please, the other to brush over the tarts)

(Note: add milk as and if needed)
Roll out and press the cutter over.

(Note: the thickness of the pastry depends on how thick you like) 

Place pastry on a baking tray lined with baking paper.

Press the rolled pineapple balls into each of the pastry.
Brush all over with either lightly beaten egg yolk or milk.  

Bake at 160C for about 20 minutes or till pastry becomes golden/brown.