Baking pineapple tarts is never an easy job, no matter whether the tart is enclosed, opened or piped out version :D But somehow I just have to squeeze out some time to bake a few batches of pineapple tarts every year! I've tried enclosed and opened tarts so this year I planned to make all in Nastar shape ^.^
Freshly out from the oven!
My new baking gadget : cookie press! I've used the recipe which is provided on the back of the packaging with slight modifications :D The crust taste not too bad, very buttery & crumbly with melts-in-the mouth texture :D
Ingredient (80 rolls)
- 250gm salted butter, softened
- 50gm icing sugar, sifted
- 1/2 tsp vanilla paste
- 2 egg yolks
- 350gm plain flour, sifted
- 20gm corn flour, sifted
- 800gm pineapple jam, rolled into elongated shape approx. 10gm
- glaze : 2 egg yolks + 1/3 tsp water
- Using a electric whisk, cream butter and icing sugar and creamy.
- Beat in yolks and vanilla until well combined.
- Beat in flour in batches until soft dough formed. Do not over mix. Rest dough for 30mins.
- Place some dough into cookie press. Do not overfill. Pipe out approx. 7cm stripe and placed pineapple jam over the edge of the stripe. Roll up and trim off excess.
- Place on lined baking sheet. Glaze the pineapple roll with egg yolk.
- Bake in preheated oven at 180 deg cel for 20mins until golden brown.
- Cool completely on wire rack before storing.
I've reserved some of the cookie dough to make some cookies into pineapple shape (1 tbsp dough + 10gm filling)! cute right? ^0^
P.S. : I've added a pinch of turmeric powder into the flour mixture, therefore the pineapple roll looks rather golden!
I am linking this post to Bake Along event, Chinese New cookies for the month Jan 2014 organised by Frozen Wing, Bake for Happy Kids and Kitchen Flavours.