Thursday, January 16, 2014

Nyonya Pineapple Tarts

After crafting Chinese Peanut Cookies, I found myself drawn to another delightful treat: Nyonya Pineapple Tarts. What led me to these delectable delights? Simply put, it was my curiosity and desire to explore the sweetness of Nyonya cuisine (Nyonya Lam Mee) that beckoned me forth.


The journey to perfecting Nyonya Pineapple Tarts was fraught with setbacks. Despite consulting various recipes, I found myself grappling with failed attempts and wasted dough. Yet, from these failures emerged a recipe uniquely my own. What sets Nyonya Pineapple Tarts apart? It's all in the crumbly, buttery pastry and the distinctive open-face design, a departure from conventional tarts.

Crafting these tarts requires patience and precision. From preparing the jam a day in advance to gently handling the pastry, every step demands meticulous care. The process is undeniably time-consuming, leaving me exhausted by its end. But as the tantalizing aroma fills the kitchen and praises pour in, I find myself floating on cloud nine with the first heavenly bite. Nyonya Pineapple Tarts may be labour-intensive, but the sweet pleasure they bring is worth every effort.


For the jam:

1 medium pineapple, grated

1 cinnamon stick

2 cloves

Rock sugar (to taste)


For the pastry:

75g all-purpose flour

1 tbsp corn flour

50g softened butter

1 tbsp icing sugar

1/2 tsp vanilla essence

2 egg yolks (1 for brushing)

3 tbsp milk (or as needed)



For the jam:

Combine all ingredients in a pan and cook over low heat until dried.

Allow to cool, then roll into small balls.


For the pastry:

Mix all ingredients (except one egg yolk) to form dough, adding milk as needed.

Roll out dough and cut with a tart cutter to desired thickness.

Place pastry on a lined baking tray and press rolled pineapple balls into each.

Brush pastry with beaten egg yolk or milk.

Bake at 160C for 20 minutes or until golden brown.

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