Okay, this is supposed to be the recipe for the pineapple tarts that we normally bake for Chinese New Year, but this year, we made them a little differently so I think “pineapple logs” is a more deserving name. Pineapple tarts are when you actually bother to make a pastry case, drop the pineapple jam into it and seal it with a lattice of pastry (which frankly, I don’t think I could be bothered to do considering the rate at which hubby these into his mouth).
Alternatively, if you are feeling particularly creative, you can try these “pineapple pigs” made by my SIL from the same recipe.
Or these pineapple-shaped tarts, like how my MIL makes them:
- 250g butter
- 500g plain flour
- pinch of salt
- sugar (to taste)
- dash of milk
- three pineapples, peeled and grated
- sugar (to taste)
- Sift flour and salt together.
- Rub butter into flour.
- Add sugar for a bit of sweetness (sorry, I don’t know exactly how much, but not too much because the pineapple filling is actually quite sweet already).
- Add enough milk to form a smooth dough.
- Put grated pineapple into a saucepan and stir over low heat.
- Add sugar until it tastes sweet (can’t comment on how much sugar to add because it really depends on how sweet your pineapples are – obviously the more tart they are, the more sugar you will need).
- Stir until the texture is like a thick jam:
- Leave to cool and form little balls (about 1/2 a tsp) as shown below:
- Place the pineapple balls into the oven at 50 degrees celcius for about 15 minutes to dry them out a little. You don’t actually have to do this but if you prefer your pineapple centers to be more chewy (like my hubby does), then you should.
Putting it all together
- Pre-heat oven at 150 degrees celcius.
- Roll out the pastry between two sheets or plastic (you can use food wrap like Glad wrap or baking paper – whatever you fancy – it just helps prevent the pastry from sticky to the table and reduces the amount of flour you need to dust everything with).
- Using a grooved rolling pin, you can mark the pastry with lines to give it some texture (as shown).
- Cut pastry into strips about 5cm by 2cm.
- Roll the pineapple balls into a log shape and wrap them with the pastry strips. Make sure you seal the pastry properly or they’ll open out in the oven. Place the seal face down onto the oven tray.
- Cook at 150 degree celcius for about 20 minutes or until golden.
- Cool and store in an air tight container. Oh yes, it’s preferable if you line them nicely into the container and not throw them in like I did (much to my MIL’s horror – I never did have the patience to do things the way she does):
Thanks to my MIL for her pineapple biscuit recipe. I figured here’s a good a place as any to store it since I’ll probably be making these again next year. Plus, the hubby really likes these so he wanted me to store it into my recipe book of foods he loves to eat.