My Pineapple Tarts

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What do you do when your BFF asks you to bake and send over some pineapple tarts…way over to the USA? Well, what I did was … went to buy 5 huge pineapples from the market, peeled and chopped them and cooked them into a thick sticky jam. When my BFF, Xara asked me “how do you cook pineapple jam”… that was exactly what I told her and she exclaimed “Really, that’s all??”. Yep…it’s as easy as that. Just add some sugar to balance out the tartness and sourness and cook it over a slow fire. Of course I didn’t mention to Xara that it takes a lot of patience to do this because pineapple jam needs to be cooked and stirred for quite a long time in order for it to thicken and the sugar to caramelize to a lovely golden colour.

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Some people add in cinnamon sticks, cloves and star anise into the jam for added spicy aromas but for me, I prefer pure unadulterated pineapple. So, none of those spices for me, no… not in my pineapple jam! And apparently, Xara likes it that way too. Great.

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If you like your pineapple jam to be smooth and creamy, blend the fruit finely and strain off some of the juice before cooking it. That way, you get a jam that’s free from fibre. Personally I prefer the jam to have a bit more bite, so I use the “chopping” mode on the food processor and make sure the pineapple doesn’t get blended finely. Alternatively, grate it coarsely and that will work too.

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As for the pastry, there are so many recipes available in cookbooks and the internet.  If you’re looking for traditional or in-depth instruction, check out PastrySchools.net.  I tried out Amy Beh’s recipe this time round. The pastry turns out to be very fine and crumbly. A bit too crumbly (you really gotta handle those tarts very gently!) …hmmm, I need to fine-tune it a bit to strengthen its structure and enhance the crunchiness without compromising its taste and flavour.

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I love tweaking recipes to improve them… I’m so looking forward to baking the next batch. Hey Xara, wanna be my guinea pig for Pineapple Tarts 2.0? :-P

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14 Responses to “My Pineapple Tarts”

  1. September 16, 2011 at 9:57 pm #

    I dont mind being your guinea pig too :P Looks lovely.

    • Pureglutton
      September 20, 2011 at 11:15 am #

      Thanks :-)

  2. September 17, 2011 at 2:04 pm #

    oooh, looks like an interesting personalized version! and it’s great to see that you’re not stingy with the pineapple jam, heheh! :D

    • Pureglutton
      September 20, 2011 at 11:14 am #

      Yeah…I’m always generous with portions, LOL!

  3. Xara
    September 17, 2011 at 2:18 pm #

    only hv a handful of tarts left from the 2 jars u sent so guess i didn’t really like them that much :-) …after seeing the ‘sunflower’ version on FB, maybe u can send me some more. call Meg!! thanks gurl, u da BEST!!

    • Pureglutton
      September 20, 2011 at 11:14 am #

      You are welcome! Will try to contact that elusive woman, haha!

  4. September 19, 2011 at 11:36 am #

    looks sooooo yummeh!!!

    • Pureglutton
      September 20, 2011 at 11:13 am #

      Next batch coming up soon! ;-)

  5. September 19, 2011 at 12:58 pm #

    I oso dont mind being a guinea pig for u!!!!! :D :D
    (MMMMmmmm.. Those cookies look so yummy!)

    • Pureglutton
      September 20, 2011 at 11:13 am #

      Tks babe! :-)

  6. September 19, 2011 at 3:07 pm #

    I LOVE pineapple tarts! Can I be your guinea pig too?? :)

    • Pureglutton
      September 20, 2011 at 11:12 am #

      Haha…sure – all guinea pigs are welcome!

  7. Xara
    October 29, 2011 at 2:06 pm #

    Did i tell you the 2nd batch lasted 1.5 weeks – and that’s only cos Meg was here & i was too busy entertaining her for a few days!! Love your pineapple tarts; well OK love you too :-)
    BTW the shanghai mooncakes go really well with my black coffee in the mornings; at least for the few mornings they lasted. XOXO

    • Pureglutton
      November 1, 2011 at 5:01 pm #

      Hehe… glad u enjoyed them, gurl!

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