Pineapple Tarts

Since it's just a few days to CNY, we decided to make our own pineapple tarts this weekend. This was to be our first attempt, and I had already done all my homework researching various recipes.

The first step in Pineapple Tarts making, which also happens to be one of the fun parts ( not the most fun, as you shall soon see why) is making a trip down to Walmart to get all the things we needed. I've never baked in the US yet, so we had to start from scratch-- mixing bowl, rolling pin, here we come!



Making the tart filling turned out to be the most tedious job of all. It took me a whole hour just to finish grating 2 pineapples.

We'd decided that this was to be our joint project, so there was some division of labour goin' on. :-)






After grrraaaatingggg the pineapples, and then simmering them over the stove, I let the grated stuff cool to room temperature before storing the filling away in the fridge for the next day when the rest of the action would take place.

Before we started making the dough proper, we clowned around in the kitchen.























Just for records, ingredients used:
a) pineapple filling
- 2 grated pineapples
- sugar to taste
- juice of a lemon

b) pastry
- 500g of sifted flour ( amount eyeballed)
- 50g icing sugar ( amount eyeballed)
- 1/2 tsp salt
- 2 tsp baking powder
- 2 egg yolks
- 2 1/2 sticks of unsalted butter
- couple of tablespoons of cold water

Baked at 350F for 20 minutes, with glazing ( 1 egg beaten and mixed with water) applied halfway into baking.