Tart Pastry
Ingredients
500g butter, softened
700g plain flour
100g milk powder
100g icing sugar (I omit this but you can add if you want)
1/2 tsp salt
1 egg
2 yolks
1 tsp vanilla essence (optional)
a few drops of yellow colouring (optional)
Method
1. Cream butter, icing sugar if using and eggs till creamy and light
2. Add vanilla essence and yellow colouring (if using) and mix well
3. Add flour, salt and milk powder into butter mixture, using your hand mix it till all the ingredients are well incorporated
4. Shape dough into a big ball, wrap and let it rest for 15min or more in the refrigerator
5. Shape the dough to your liking and top or fill with pineapple jam
6. Bake in a preheated oven at 170C for about 10-15mins or till the sides turn golden brown
Important Note
* For melt-in-your mouth effect, it is very important that you do not overmix or overwork the dough. Once the ingredients comes together, stop.
by zuraini
Showing posts with label Pineapple Tarts. Show all posts
Showing posts with label Pineapple Tarts. Show all posts
Monday, August 29, 2011
Pineapple Tarts
Ingredients for filling
4 sweet fresh pineapples (about 1 kg total weight) or crushed canned pineapple
600 g granulated sugar
4 cloves
1 star anise
Ingredients for pastry
600 g plain flour
1 1/2 tsp baking powder
400 g butter, well-chilled
2 tbsp castor sugar
2 large egg yolks
2 drops vanilla essence
2 drops yellow food colouring
Pinch of salt
80 ml boiling water (about 9 tbsp)
Method
Filling
1. Skin and score pineapple, removing all eyes by scoring in diagonal lines and gouging them out with a sharp knife. Grate pineapples and squeeze out juice using a muslin cloth.
2. Chop or blend pineapple meat until fine. Combine with sugar, star anise and cloves in a heavy-bottomed pot and cook over low heat until almost dry. Stir constantly until mixture is gluey and thick, the consistency of thick jam. This can take up to an hour if you are using fresh pineapple. Ready crushed pineapple saves about 20 minutes of preparation time but the cooking time remains the same. Cool and store in refrigerator.
Pastry
1. Sift flour and baking powder into a large bowl.
2. Rub butter lightly into flour mixture until mixture is bread-crumbly. Beat castor sugar, egg yolks, vanilla and salt lightly. Pour into flour mixture and add boiling water. Mix well to make a pliable dough. Chill for an hour.
3. Knead pastry on a well-floured board or non-stick worktop (marble is excellent for kneading) until smooth. Roll out until about 1/2 cm thick. Using a cookie cutter, (between 5 cm and 8 cm diameter depending on how you want your tarts) stamp out pieces of pastry.
4. Fill each with a heaped tsp of pineapple and shape edges gently to contain the filling like a fruit tartlet. If desired, roll out thin strips of pastry and make a trellis pattern over filling. Use a pastry friller to pinch edges for pretty effect.
5. Place tarts on greased trays, with enough space between for expansion. Glaze each with a little beaten egg and bake in pre-heated oven at 200 degrees C or gas mark 5 for 8 minutes. Reduce heat to 150 degrees C and continue baking for 15 minutes until golden brown.
by esparto
4 sweet fresh pineapples (about 1 kg total weight) or crushed canned pineapple
600 g granulated sugar
4 cloves
1 star anise
Ingredients for pastry
600 g plain flour
1 1/2 tsp baking powder
400 g butter, well-chilled
2 tbsp castor sugar
2 large egg yolks
2 drops vanilla essence
2 drops yellow food colouring
Pinch of salt
80 ml boiling water (about 9 tbsp)
Method
Filling
1. Skin and score pineapple, removing all eyes by scoring in diagonal lines and gouging them out with a sharp knife. Grate pineapples and squeeze out juice using a muslin cloth.
2. Chop or blend pineapple meat until fine. Combine with sugar, star anise and cloves in a heavy-bottomed pot and cook over low heat until almost dry. Stir constantly until mixture is gluey and thick, the consistency of thick jam. This can take up to an hour if you are using fresh pineapple. Ready crushed pineapple saves about 20 minutes of preparation time but the cooking time remains the same. Cool and store in refrigerator.
Pastry
1. Sift flour and baking powder into a large bowl.
2. Rub butter lightly into flour mixture until mixture is bread-crumbly. Beat castor sugar, egg yolks, vanilla and salt lightly. Pour into flour mixture and add boiling water. Mix well to make a pliable dough. Chill for an hour.
3. Knead pastry on a well-floured board or non-stick worktop (marble is excellent for kneading) until smooth. Roll out until about 1/2 cm thick. Using a cookie cutter, (between 5 cm and 8 cm diameter depending on how you want your tarts) stamp out pieces of pastry.
4. Fill each with a heaped tsp of pineapple and shape edges gently to contain the filling like a fruit tartlet. If desired, roll out thin strips of pastry and make a trellis pattern over filling. Use a pastry friller to pinch edges for pretty effect.
5. Place tarts on greased trays, with enough space between for expansion. Glaze each with a little beaten egg and bake in pre-heated oven at 200 degrees C or gas mark 5 for 8 minutes. Reduce heat to 150 degrees C and continue baking for 15 minutes until golden brown.
by esparto
Pineapple Tarts
Pineapple filling (to be made a day earlier)
2 pineapples
200g castor sugar
2cm piece cinnamon stick
2 segments of one star anise
2 cloves
1 tbsp lemon or lime juice (optional)
To make the jam, grate the pineapple coarsely. Combine the grated pineapple with the rest of the ingredients in a heavy-based saucepan and cook over a moderate heat, stirring occasionally, until mixture is almost dry. Set aside to cool.
Pastry dough
340g plain flour
½ tsp salt
1 tbsp icing sugar
250g butter, cubed
1 egg yolk
25ml iced-cold water
½ tsp vanilla essence
1 beaten egg, for glazing
Put sifted flour, salt and sugar in a mixing bowl. Rub in butter until mixture resembles breadcrumbs. Beat in the egg yolk and add ice-cold water and essence. Mix well to form a dough. Place in a plastic bag and chill in the refrigerator for 30 minutes.
Roll pastry out to 0.5 cm thickness on a lightly-floured tabletop and cut out rounds with a tart cutter. Fill each piece of cut-out pastry with pineapple jam filling. Pinch a small neat frill around the edging. Cut thin strips of pastry to form a lattice on top of each tart. Glaze the strips with beaten egg.
Place tarts on a greased baking tray and bake in preheated oven at 180°C for 15 minutes. Reduce the temperature to 170°C and continue to bake for another 5 minutes or until golden. Turn tarts out to cool on a wire rack before storing in air-tight containers.
by Joyce (go2bme)
2 pineapples
200g castor sugar
2cm piece cinnamon stick
2 segments of one star anise
2 cloves
1 tbsp lemon or lime juice (optional)
To make the jam, grate the pineapple coarsely. Combine the grated pineapple with the rest of the ingredients in a heavy-based saucepan and cook over a moderate heat, stirring occasionally, until mixture is almost dry. Set aside to cool.
Pastry dough
340g plain flour
½ tsp salt
1 tbsp icing sugar
250g butter, cubed
1 egg yolk
25ml iced-cold water
½ tsp vanilla essence
1 beaten egg, for glazing
Put sifted flour, salt and sugar in a mixing bowl. Rub in butter until mixture resembles breadcrumbs. Beat in the egg yolk and add ice-cold water and essence. Mix well to form a dough. Place in a plastic bag and chill in the refrigerator for 30 minutes.
Roll pastry out to 0.5 cm thickness on a lightly-floured tabletop and cut out rounds with a tart cutter. Fill each piece of cut-out pastry with pineapple jam filling. Pinch a small neat frill around the edging. Cut thin strips of pastry to form a lattice on top of each tart. Glaze the strips with beaten egg.
Place tarts on a greased baking tray and bake in preheated oven at 180°C for 15 minutes. Reduce the temperature to 170°C and continue to bake for another 5 minutes or until golden. Turn tarts out to cool on a wire rack before storing in air-tight containers.
by Joyce (go2bme)
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