{"id":1469,"date":"2011-01-24T21:09:10","date_gmt":"2011-01-24T21:09:10","guid":{"rendered":"http:\/\/food.6eptember.com\/?p=1469"},"modified":"2011-01-24T21:09:10","modified_gmt":"2011-01-24T21:09:10","slug":"ez-pineapple-tarts-recipe-using-canned-pineapples","status":"publish","type":"post","link":"https:\/\/food.6eptember.com\/?p=1469","title":{"rendered":"EZ Pineapple Tarts recipe (using canned pineapples)"},"content":{"rendered":"

~ Makes about 36 tarts<\/strong><\/p>\n

For Pineapple paste
\n-1 can 20 oz crushed pineapple ( I used Dole brand)
\n-\u00c2\u00bc cup granulated sugar ( might need more to taste)
\n-1.5 teaspoons cornstarch
\n-\u00c2\u00bd cup cold water ( Put ice in cold water)<\/p>\n

For pastry
\n-8 oz unsalted melted butter ( butter was taken out of the fridge and left at room temperate overnight)
\n-3 cups all-purpose flour
\n-\u00c2\u00bc teaspoon salt
\n-2 egg yolks
\n-\u00c2\u00bc cup granulated sugar ( use caster\/icing sugar if possible)
\n-2 tablespoons cornstarch
\n-1 beaten egg yolk (for egg wash)<\/p>\n

Instructions for pineapple paste:<\/strong><\/p>\n

(Best to make pineapple paste the day before)<\/p>\n

1)Drain canned pineapples
\n2)In a sauce pan, cook drained pineapples in low to medium heat.
\n\"\"<\/a><\/p>\n

3)Add sugar little at a time. Using a wooden spoon (so doesn\u00e2\u20ac\u2122t stick), stir mixture until all liquid had evaporated.
\n4)Add in cornstarch to thicken the mixture
\n5)The mixture will turn golden brown when ready (You will know it when it\u00e2\u20ac\u2122s ready! The pineapple will kind of stick together and you could see that its colour is the same as commercial pineapple tarts!)<\/p>\n

Note: For me, this process takes about 30-45 mins. You need to be patient and keep stirring else the pineapples and the sugar will caramelized fast and you will get sticky and ugly pineapple paste<\/em>
\n\"\"<\/a><\/p>\n

6)Allow pineapple paste to cool at room temperature then roll them into small balls. ( This will ease pineapple tarts making process) You do not need to refrigerate it if you want to use it the next day.<\/p>\n

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Instructions for pastry:<\/strong><\/p>\n

(Used KA mixer to do part of the job. Good instructions on fingertips method can be found here http:\/\/thelittleteochew.blogspot.com\/2010\/01\/pineapple-tarts-buttery-melt-in-your.html )<\/p>\n

1)Put all-purpose flour, corn starch, salt and sugar into a mixing bowl.
\n2)Cut butter into cubes. Put them in a mixer and beat until it turns creamy and light in colour. (Used Speed 6 for 10 mins. Stopped at 3 mins interval to scrape down)
\n3)Add in egg yolks until well combined (Used Speed 6 for 4 mins. Stopped at 2 mins interval to scrape down. Continued with Speed 8 for next 4 mins . Stopped at 2 mins interval to scrape down.)
\n4)Slowly beat in flour mixture. (Used Speed 6. Stopped at 3 mins interval to scrape down. You might need to change beater to kneader and continue with Speed 2 )
\n5)After all flour is in the mixture, mixture will look crumby (ie: flour not sticking together, does not look like a dough) DO NOT FEAR!
\n6)Combine the flour mixture using your hands. Wet hands (with cold water) to combine the flour mixture. If it\u00e2\u20ac\u2122s still lumpy and not sticking together, add cold water into the mixture 1 teaspoonful at a time. Stop when flour mixture turns into a dough. ( ie: No crumbs produced when touched)
\n7)Spilt dough into 2 parts. Clingwrap each dough and refrigerate for abt 45mins. Take out the dough only when you are ready to form the tarts<\/p>\n

*Too busy with making dough\u00c2 that we forgot to take pics \ud83d\ude41 *<\/p>\n

Forming the tarts:<\/strong><\/p>\n

1)Prepare a bowl of flour. Dust work area and rolling pin with flour (This will ensure dough won\u00e2\u20ac\u2122t stick) Lie baking pan with baking paper. Pre-heat oven 350F
\n2)Take 1 part of the dough out from the fridge. Unroll dough. IF its still sticking onto the pin or work area, add a tiny bit of cold water\/flour. Then roll dough and unroll again<\/p>\n

\"\"<\/a>
\n3)Roll dough into 0.5 cm thickness (Need to be around the same thickness so that the cooking time will be abt the same) Dip pineapple tarts cutter into some flour and punch it on the dough.
\n“>\"\"<\/p>\n

4)Slowly and gently remove the cut out dough and put pineapple paste on it
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5)Place tart on baking pan. Continue till all dough and pineapple tarts had been used up! (Try not to reuse left-over dough after cutting. Use new part of the dough as they will be smoother and easier to work with)
\n6)Decorate tarts with small crosses formed by left-over dough ( optional)
\n7)When all tarts are formed, brush beaten egg yolk onto tarts
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8)Put tarts in oven for about 15 mins or until light brown<\/p>\n

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Enjoy your yummy tarts!! \ud83d\ude00<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

~ Makes about 36 tarts For Pineapple paste -1 can 20 oz crushed pineapple ( I used Dole brand) -\u00c2\u00bc cup granulated sugar ( might need more to taste) -1.5 teaspoons cornstarch -\u00c2\u00bd cup cold water ( Put ice in…<\/span> Read more ›<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2,5],"tags":[],"_links":{"self":[{"href":"https:\/\/food.6eptember.com\/index.php?rest_route=\/wp\/v2\/posts\/1469"}],"collection":[{"href":"https:\/\/food.6eptember.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.6eptember.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.6eptember.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.6eptember.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1469"}],"version-history":[{"count":0,"href":"https:\/\/food.6eptember.com\/index.php?rest_route=\/wp\/v2\/posts\/1469\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.6eptember.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1469"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.6eptember.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1469"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.6eptember.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1469"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}