Thursday, March 11, 2010

PINEAPPLE JAM TARTS


Some things find you even when you're not looking for them. Like a little tart press. 


The little tart press worked like a charm. It stamped out smart little crimped tart shells that looked like they were about to march off the baking tray in a fine little procession. And the depressions..... they were simply waiting to be sat on by sticky ole pineapple jam.

My little pineapple tart press, the love of my life.


And the pastry..ahhhh that's yet another joy in my tart life.


I had used a combination of plain flour and custard powder and a little more than half the proportion of butter to the flour mixture. It produced the most light, the most buttery and the most crumbly pastry when baked yet it remained an obliging and workable dough in its raw form.

Without a doubt the magic ingredient was the custard powder which provided the lightness and gave that gorgeous golden glow to the finished tarts. It abolished the need for an egg wash. Magic ~ yes? 



I almost shrieked uereka. And I would have run fully floured and barefoot into the blistering sun, stand squarely in my driveway, roar triumphantly upwards, swing my hair with a jerk of my head and throw some age-tsuki-s with my powderful fists to puncture the sky, had it not been for the fact that life requires some amount of of decorum from a person my age.


So I did a milder but no less limb twisting feat which was quite difficult too. I patted myself on the back, took a few bows in front of the mirror, made a short speech, thanked myself and clapped my hands.


Ho ho ho ~


The recipe ~



5 oz plain flour
3 oz Bird's Custard Powder
5 oz butter, cold and cubed
1 T cold water

Pineapple jam like here but to which......

I have added 1/2 cup of brown sugar and cooked till drier and firmer so that you could just roll a little ball of jam between the palms of your hands easily. the sugar makes the jam firmer.


Make the pastry.....


Sift the flour and custard powder together, Throw ina pinch of salt and mix well with your fingers or a spoon to ensure that teh two flours are well mixed.


Put in the cubed butter and cut up finer with a knife or a pastry cutter and then use your finger tips to crumble it up until it resembles very fine breadcrumbs.


Pour into the flour butter mix a tablespoon of the cold water and using your fingers or the pad of your finger bring the dough together just by pressing, no t kneading. When the dough comes together and is a smooth lump chillitin the refrigerator for 30 minutes.


Roll out and using a pineapple tart press stamp out rounds until the dough is used up.

The tart press looks like a little torchlight...hehe


Roll bits of pineapple jam in your palms and press into the depressions of the tart shells. Make little slivers from the dough and fold them into little v-shapes and place on the dough. This however is completely unnecessary and time wasting.


Bake for 25 minutes or so in a 180 C oven.


68 comments:

Angie's Recipes said...

Ain't these just elegant!

Allie and Pattie said...

Oh, I am SO doing these this week!! Now tell me where you got the tart press, please.
xoxo Pattie

MaryMoh said...

Wow...your pineapple tarts look so pretty, neat and delicious. I have the same mould but have not used it yet! Time to take out and try :P

Ju (The Little Teochew) said...

You know Zu, I still have some jam leftover from CNY. Custard powder!! I'll try that. And 'V' for VICTORY!!! LOL. The tarts look amazing.

wendyywy said...
This comment has been removed by the author.
Anncoo said...

Hi Zu, These pineapple tarts looks so pretty and elegant.
I also add custard powder in my recipe. Want to take a look at my recipe?

zurin said...

Hi ladies! tq for visiting and looking at my out of season pineapple tarts and for the lovely comments that u leave behind :))))

Allie and Pattie, o dear...I got it in Malaysia....perhaps you could go to your nearest asian grocery store and ask. Or otherwise use a mini tart pan. it would work. I wished you lived nearer...I would give u mine!

Wendy, hahaha....I know ~ i thought it was so funny too...LOLOL

Passionate About Baking said...

Hi zurin,
Your pineapple jam tarts looks so goldenly good! I'll be making some due to the leftover jam too! Yummy! This has always been my all-time favourite!

Through My Kitchen Window said...

Are you kidding? These look better than any jam tart I have seen in a bakery. How do you feel about starting a bakery? hehe. I love the tart press. It does a perfect job, or is it in the action of the user. A bit of both I suspect. As usual, gorgeous job zurin.

Pam said...

I feel so stupid. What is custard powder??

zurin said...

Mariana, hehe...oohh its all in teh tart press..honestly..the best ive had so far.

Pam, oops I should have mentioned the complete name...its Bird's custard powder..you know ..the one in the can that you make instant custard with? I think you have it there...hmm ..maybe i shd take a picture of the can.....

and its not a stupid question. i often have really silly ones in my head.

Maya said...

Perfection! I confess that I have not made this version - with custard powder. Must try!!

Divina Pe said...

Aren't they gorgeous. That tart press is very helpful and results in an elegant product. They're great for gifts.

Linda said...

Oh boy!!! Those looks fabulous!
I used to be able to get Birds custard powder here now it is not available....but I can find it online.
I am so intrigues by that tart press, I have never seen one anywhere not even in an Asian market...hmmmmmm...I will snoop around online....
I have never tasted a pineapple tart but they look so delicious...
Just beautiful Zu!

2 Stews said...

Wonderful looking tarts....aren't you clever?! Thanks for figuring all of this out. I can get Bird's custard powder in London, but wondered if vanilla pudding mix sold in the US might work as well.

I'm glad I have an Asian connection...I'm asking my daughter to look for this press in Seoul....you know I HAVE to have it!

Lovely job, Zurin...thanks.

Diane

La Table De Nana said...

Oh my goodness Zurin..You won't believe my post:) I have to now read yours in it's entirety and come back..I just had to tell you right now!

Su-yin said...

Custard powder! Who would have thought? Thanks for sharing the brilliant tip.

And your tarts look absolutely lovely. :)

La Table De Nana said...

You write so well!! I wish I had written that well:)

The custard powder will be my next try:) I too am in love w/ these presses..♥ Big Love.

Sonia (Nasi Lemak Lover) said...

Wor wor, preparing for coming Raya kah? This look lovely and perfect!

Shirley @ Kokken69 said...

Triumphant exhileration! 'Some things find you even when you are not looking for them' - oh, how true. Somethings are meant to be - and judging from the beautiful pineapple tarts and the mouthwatering texture you described, I can understand your jubilation.

Trix said...

You are so hilarious, I love your descriptions! These are gorgeous, I think I am now in love with your tart press too: : )

Federica said...

wow wow complimenti con applauso!!!! splendidi!! meravigliosi...golosi!!! un abbraccio!!

Cathy said...

Your little tarts are beautiful, Zurin. I'm sure there are many of use who will be searching the web to find the little tart press. I don't think I've ever seen custard powder in the market and will now be looking for it. Great post, thanks!

Mary said...

These really look outstanding. I'm going to have to find some custard powder and give your recipe a try. Have a wonderful day...Mary

Luciana said...

Compliments they're nice and goods, a recipe to try...kiss Luciana

Percicilan said...

my mother makes the crust adding cream cheese to it and it taste so soft and cheesy and yummy! yours came out perfect looking. Nak sebotol!!! hehehehe

Jade said...

Oh YUM...I was just having a moan the other day because I'd finished my pineapple tarts :(..hvn't seen tart presses here..must bring one back the next time I go home.

kat said...

Looks absolutely mouth-wateringly delicious!! :)

How does the press work? Like a mooncake press? Would it work with with balls of dough, instead of rolling the dough traditionally?

Perhaps an easier of making those Vs is to roll out tiny sausages and snip with a scissors.

Kate at Serendipity said...

Oh, Zurin, isn't this GORGEOUS! I love your little tart press. Who would have thought to make pastry with custard powder???? HOW DID YOU EVER THINK OF THAT?? What a good idea.

Thank you for this post.

Vanillastrawberryspringfields said...

Oh these are simply wonderful Zu...love ur tart press....
So wanna make this pineapple jam i see all over ...delish...
happy day...

Lorraine @ Not Quite Nigella said...

Zurin, thes are the most perfect pineapple tarts I've ever seen! :o

Hélène (Cannes) said...

I had loved them on Ju's blog, then I saw them on Monique's ... And here they are too ! I absolutely have to make them too, this time ! ;o)
Kisses
Hélène

Ellie said...

Lovely pineapple tarts!! So neat and beautiful.

Fresh Local and Best said...

These are such beautiful cookies!

lostpastremembered said...

I am loving these presses! You made a fabulous dessert with it. Really wonderful photos too... I have to see where I can find these wonderful things!!

Juli Herman said...

LOOOOOOOOOOOOOOOL mummy i'm stil grinning over your litle out of decorum wish LOOOOOOOOOOOOOOOOOOOL

Sook said...

These are so beautiful! I wish I could have one.

Fimère said...

comme d'habitude une magnifique réalisation qui doit être absolument exquise, bravo
bonne soirée

Martha said...

Beautiful tarts!

Pam said...

Well, these are to die for at the very least!!! Pineapple and tarts to boot! They are just so cute and clever and they have to be delicious! I will be getting a tart press, for sure! Thanks!!!!

Rettabug said...

What a great visual treat...both the tarts & the image of you running "fully floured and barefoot into the blistering sun" LOL

The are exquisite little morsels that resemble tiny bites of pure heaven. You must be very dexterous to be able to make such tiny little creations. They are beautiful, as are your photos.

Emi said...

They are so cute!!!!!!!

Marysol said...

Custard Powder, check.
Cute little tart press, check.

Zurin, those tartlets are so dainty and elegant, just like the gastronomist who created them!

Chow and Chatter said...

oh wow your tarts are amazing I wish I could eat them!

nazarina said...

Great minds think alike, I love putting custard powder in my cookies as well. Your recipe is delicious and beautiful and makes me want to pop one in my mouth!

muffinsareuglycupcakes said...

ah. i should practice these at the end of the year and prepare for the next chinese new year :P
yeah funny how things appear when you dont want it/not expecting it to come.
its a sign! hahaha! lovely pictures.
love the tart pattern. these moulds are so much fun.

terri@adailyobsession said...

you've been busy and hard working. how come you cook so much n don't pack on any extra weight?

chabb said...

Bellissimi i tuoi biscotti, ma che bravaaaa!!!

Saveurs et Gourmandises said...

De très jolies réalisations.
Ces tartelettes sont très belles et doivent être délicieuses.
See soon.

tasteofbeirut said...

These cookies look so lovely! I like your press a lot! I am a sucker for these things too, have huge boxes filled with cookie molds, presses and the like.
Love the recipe too. Thanks, and the pics look great.

Anh said...

Oh my!! My aunt is coming over from Singapore. I will get her to bring me the pineapple mould. And I will be making this recipe.

Anonymous said...

Hi Zurin, just to confirm with you that this pineapple tart pastry recipe do not need eggs and sugar? is it cos more butter is used so dont need eggs? thks :)

zurin said...

Hi everyone!!! tq so much for all ur lovely comments,i enjoy reading each one like a sweet :))

Anon,
yes follow the recipe exactly...no eggs or sugar because the jam is already sweet so I dont want a sweet pastry and no eggs because I dont find it necessary...a short crust pastry usually has no egg in it cos teh pastry binds well and is very workable without. hope that helps.:))tq for dropping by.

Daniela said...

Splendidi questi biscotti, complimenti.
Ciao Daniela.

pigpigscorner said...

I have to get the press when I go back! Looks so pretty!

Quinn said...

Zurin, I read somewhere if you add beaten egg whites to the leftover dough then put them in a piping back and pipe 'V' on the jam, it will be a whole lot easier. Do try it next time!

Cheah said...

Aren't they cute! Just too nice to be eaten.

Velva said...

Your pineapple jam cookies look absolutely delightful. Cheers to the tart press, that's amazing as each cookie looks perfect.

Barbara said...

Zurin, those are brilliant cookies! And I must find a tart press so mine'll look just like yours!
Would never have thought to use custard powder either. You are so smart! And the pineapple jam looks wonderful!

Stella said...

These are beautiful, Zurin. I want one of those little tart press things. Oh, how I do want my cookies to march off in procession too-need to keep my eye open for something like this!

FC88 said...

Those certainly are pretty. I love pineapple tarts. Thanks for the tip with using the custard powder. Not sure I can find the mold here in the U.S. but will definitely try this recipe. Thanks for sharing the steps in making them.

Sophie said...

My goodness, those are gorgeous! They would be so lovely for a party! What a treat :).

The Gypsy Chef said...

Brilliant! I have Bird's custard powder that I brought home from Ireland! I am going to give this a try.
But I must know.....where did you get that fab tart press? I must have one.
Beautiful post, I love it!
Pam

Mary said...

Those look spectacular!...I'm intrigued by your press.

Xiaolu @ 6 Bittersweets said...

That press is just awesome to make such perfect adorable tarts. Great job :).

COLARGOL said...

c'est adorable, bravo
J'ai bien noté l'astuce du sucre mélangé à la confiture pour la rendre plus ferme, Merci de ce conseil

nasha said...

Hi Zurin, jus want to thank u for your unselfishness to share tis wonderful recipe! The tart was soft n tender wz nice fragrant which was wat im looking for!

Ditya said...

Hi Zurin,
Your tarts look beautiful! Would like to try it soon as my kids love them. Just wanna check - there is no sugar in your tart pastry ya? Other recipes I've seen always have sugar. Does it mean I need to add more sugar to my homemade pineapple jam? Thanks v much! I really enjoy your blog :))

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