If you're residing in Singapore, you will know that around Lunar New Year season, pineapple tarts of all shapes and forms will pop up almost everywhere. I am not sure if this is a Chinese culture or a Singapore tradition.
To be honest, I am not a fan of pineapple tarts. Maybe I dislike how mediocre it is. People will boast so much about them. But as soon as I took the bite, I immediately got turned off; either the pineapple jam is sugarly sweet or intense tangy.
I decided to make some myself. The taste is really mediocre on its own and I improvised with chocolate and coconut. I know it is a weird combination, but trust me. Pineapples go so well with chocolate and coconut. To add another layer of flavor, I added some chili flakes.
I soon realized that it isn't the pineapple jam's fault alone. The tart plays a huge part too. I even tried with some puff pastries and I just couldn't find the flavors and texture that I am looking for. Not until I discovered Sablé Breton. And thru' many trials and failures, I can say that this is the best pineapple tart I'd created thus far.
(Make 6 tarts)
Demerara Sugar, 40g
Dark Muscovado Sugar, 40g
Maltose Syrup, 50g
Cookie Spice Blend Homemade, 1 TSP
Coconut Rum, 2 TBSP
Desiccated Coconut, 2 TBSP
Sea Salt, Pinch
Chili Flakes, 1 TSP Adjust To Preference
Sablé Breton Homemade, 1 Recipe
Desiccated Coconut, For Dusting
Dark Chocolate Preferable Valrhona or Callebaut 70% Melted, For Drizzling
Cast Iron Skillet / Pan
4" Pastry Rings
3.5" Pastry Ring
Please visit my "Cookie Spice Blend" page for the recipe.
Please visit my "How To Make Sablé Breton" for the cookie spice recipe.
Prepare the pineapple jam.
Slice off the head and tail from the pineapple.
With a sharp knife, slice off the peel as well as any leftover thorns.
*You can actually plant the head. Reserve the peels. I will show you a decent pineapple tea recipe.*
Slice the peeled pineapple into 4.
Separate the core from the flesh.
Coarsely slice the flesh and finely chop the core.
*Taste your pineapple before making the jam. If the pineapple is sweet, use less sugar. If the pineapple is tangy, use more sugar.*
In a skillet over medium heat, add the sliced flesh and chopped core.
Add in the sugar and maltose.
*A quick tip. Maltose syrup is difficult to work with at room temperature. After measuring out, transfer to a heat proof bowl and let steam for about 5 mins or until the maltose is liquified.*
Stir well to combine.
Add in the cookie spice and saute until aromatic.
Continue cooking until the pineapple jam is dry and sticky.
Add in coconut rum, desiccated coconut, salt and chili flakes.
*Be careful when adding in the rum, as flame might be ignited in the hot skillet.*
Give it a final saute.
Taste and adjust for sweetness and tang.
If it is too sweet, add a squeeze of fresh lemon juice.
If it is too tangy, add more sugar and season lightly with salt.
Remove from heat.
Set aside to cool down completely and chill in the fridge overnight.
*Do not wash the skillet. I will show you a decent pineapple tea recipe.*
Prepare the tart.
After chilling the sablé breton dough in the fridge overnight, roll the dough, in between 2 pieces of parchment paper, to about 1/2" thick.
With some pastry rings, cut out discs and transfer onto a baking tray lined with parchment paper (together with the rings).
Chill in the fridge while working with the remaining dough.
Reshape the remaining scraps into a dough ball.
Continue rolling, cutting out discs and reshaping.
I managed to get 6 discs.
Chill in the fridge for at least 30 mins.
Preheat oven to 180 degree celsius or 355 fahrenheit.
Wack into the oven and bake for about 12 to 15 mins or until golden brown.
Remove from the oven.
While the sablé breton is still warm, run a spatula around the circumference and unmold the pastry rings.
Place a slightly smaller pastry ring onto the sablé breton.
Spoon the pineapple jam onto the sablé breton.
Even out the top and slowly unmold.
Repeat the steps for the remaining pineapple jam.
Broil in the oven for 5 mins.
Remove from the oven and immediately, garnish with some desiccated coconut and drizzle some melted dark chocolate over the top in a criss-cross pattern.
Serve warm or chilled.
This tastes right for me...
Will you give this version a try?