I am always in search for the best Pineapple Tart recipe. For this round I tried 2 tart pastry recipes found from other blogs. Thank you.(w^o^w)
Pineapple Tart (Rolled)
Filling/Pineapple jam
Ingredients
2 medium size pineapples
half cup water
castor sugar
yellow coloring
Methods:
- Peel pineapple and cut into medium-small chuck.
- Blend pineapple with half cup water
- Pour blended pineapple and cook in big pot with medium-low heat.
- Stir continuously until half dried, add sugar and taste. Approximately 1-2 cup sugar to desirable sweetness.
- Continue to cook until become jam thick consistency. Let it cool and keep in fridge.
Pastry
Ingredients
Recipe 1 - using 3 types of flour.
Based on original recipe from Spices Journey with my little twist.
200 grams butter
50 grams ghee
3 cups all purpose flour
2 tablespoon corn starch
1 tablespoon custard powder
1 tablespoon icing sugar
1 teaspoon vanilla essence
1 egg yolk
Recipe 2 - using only all purpose flour
Recipe from HaSue
115 grams butter- 115 gram
115 grams Ghee
1 egg ( B size)
450 grams all purpose flour
a pinch of salt
1 tablespoon cold water
egg yolk (put a drop of yellow color)
Methods:
- Combined all ingredients and mix pastry dough with hands
- Using Nastar Roll, press the pastry. Add pineapple jam on top and slowly roll the pastry over it.
- You can round the pineapple jam for easier process.
- Brush with egg yolk
- Bake at 180 degrees C for 20 minutes.
- Let it cool before store in airtight container. Cautions :Storing warm tart may cause your tart to grow mildew..
- Check this useful YouTube video showing how to roll the pastry with the pineapple jam.
Recipe Review :
Both recipes are equally good and yummy. I would personally prefer Recipe 1 as it melt in my mouth but it's quite difficult to roll because of the soft pastry. Recipe 2 pastry is firmer and easier to handle, but it doesn't melt in mouth as Recipe 1 . If you don't like the feel of pastry stuck between your teeth and palate, Recipe 2 is better.
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