I am still in a CNY craze. I heard that CNY lasted for like 15 days in other countries; each specific day has it's own meaning. Right me if I am wrong. Anyway, I really thought of taking a long break; stepping away from the kitchen, have a moment to breathe and rethink where I wanna take fatdough. But, after a couple of days of pondering and procrastinating, I felt something was missing. That something is the process of creating recipes, getting them to work and share with you lovely people via this website and social media.
This was the experiment that I had been wanting to try for a long time. I am not a pie/tart person. I do not know why I dislike pie/tart crust. But I do adore puff pastry. Perhaps I love how light, buttery and crispy it is (and of cos the beautiful air pockets and layers on the inside). So I was thinking to myself, maybe putting pineapple jam onto the puff pastry sounds like a good idea. And this is born.
I am glad that this turns out great. I was really expecting some epic kitchen fail drama tho. But the puff pastry rise properly during baking process and the pineapple was lightly charred which leaves an amazing caramel-smokey aroma. They seriously should change into something like this. I mean pineapple tarts had been around for ages and I had not seen anyone trying to do differently or amp up the stakes yet. This is a very easy and simple recipe. You can grab a ready-made-frozen-puff-pastry from your supermarkets or grocery store. You can even buy them at your trust-worthy bakeries. Although making from scratch will be fun. Either way, I hope you will give this recipe a try.
(Make 24 pastries)
Pineapple Jam, 1 Recipe
Frozen Puff Pastry, 300g or More
Beaten Egg, 1 For Egg Wash
Chinese Pineapple Tart Mold
Please visit my "Pineapple Shortcake" page for the pineapple jam recipe.
Divide the pineapple jam into 15g balls.
Cover with cling film and chill in the fridge until ready to use.
Thaw frozen puff pastry in the fridge overnight.
Preheat oven to 220 degrees celsius or 430 fahrenheit.
Transfer the thawed puff pastry dough onto a lightly dusted working surface.
Roll out to about 1/8 inch thick.
Using a Chinese pineapple tart mold, cut out 24 pieces of individual tarts.
Transfer onto a baking tray lined with parchment paper.
Poke a couple of holes in the middle of each tart.
*This is to prevent the dough from rising too much during baking process.*
Lightly brush the tart with egg wash.
Place the pineapple jam balls onto each tart.
*I wouldn't recommend baking 2 trays of pineapple tarts at once. It is best to bake them in batches. Keep 1 tray chilled in the fridge while baking the other.*
Wack into the oven and bake for about 25 to 30 mins.
Rotate the baking tray half way thru'.
Keep an eye on it during the 20th min mark.
Once the tart is golden brown and the pineapple jam is lightly charred, remove from oven.
Set aside to cool down completely.
Repeat the steps for the remaining tray of pineapple tarts.
It is best serve on the next day.