[Buttery] Pineapple Tart & Recap [奶油香] 黄梨塔。回顾

过年怎么少得了黄梨塔呢？黄梨塔是我最爱吃的年饼，也是我最喜欢做的年饼。

每年我都喜欢尝试新食谱，今年我也尝试了一个新食谱，在分享今年做的黄梨塔前（已经全部吃完，所以这个周末还得再做）让我先和大家分享这个我2011年的作品。是的，你没看错，是2011年。



这批黄梨塔是非常靠近年关才做的，所以当时过完年后我也不打算分享了。

这个食谱的牛油含量蛮高（牛油对面粉的比例），所以塔皮是很buttery的，口感方面不是一咬就会碎掉那种，但是吃进口里还是会melt-in-the-mouth。面团不是我做过最容易操作的，但只要冰过操作起来也不难。

文末我会回顾过去几年所做的黄梨塔，如果你还没动手何不趁这个周末选一个自己喜欢的食谱来个黄梨塔DIY？


扫面的蛋黄液用完了，我不想再敲一颗蛋，所以用了剩余的蛋白来扫面。你比较喜欢哪一个look呢？

Before I share the pineapple tarts I make for this CNY, I would like to share these pineapple tarts I made in 2011. I adapted the pastry recipe from Oi Lin, owner of AsianBakes Bakery. The pastry is buttery, melt-in-the-mouth but not flaky which I like.

Buttery Pineapple Tart

   Ingredients:
   180g cold unsalted butter (I used SCS)
   240g plain flour
   1½ tbsp cornflour
   50g icing sugar
   ¼ tsp salt
   1 egg yolk
   ¼ tsp vanilla extract
   Egg glaze : 1 egg yolk mixed with few drops of water
   440g pineapple paste*
   *I used store bought, refer here for ways to improve the taste of store-bought pineapple paste.

   Method:

1. Sift plain flour, cornflour, sugar & salt together in a big mixing bowl.
2. Mix egg yolk & vanilla extract.
3. Cut cold butter into cubes. Using fingertips, rub butter into flour mixture.
4. Add egg mixture and mix till combined. Do not over mix. Wrap the dough and chill for 30 mins to firm it up. Meantime, you can roll the pineapple filling into small ball of 1 level tsp each.
5. Divide dough into small balls of ½ level tbsp. Lightly flatten the dough, place a ball of pineapple filling in it and wrap over. Place in small paper case. (Suggest only take out one portion of dough and keep the balance in fridge)
6. Bake in preheated oven at 180C for about 8-10 mins. Remove tray and apply egg wash. Return to bake for another 5-6mins. Cool completely before storing. (Baking time is for reference only) 

   Note:

1. The size of the pineapple tart in the picture is slightly bigger. I used 1 heaped tsp for the filling and ½ heaped tbsp for the dough.
2. You may use salted butter and omit salt in the recipe.   

I used this roller to create the criss-cross pattern on the pineapple tarts.

Recap of past years’ pineapple tarts made by me:-

[2012] Flower Pineapple Tart I
[2012] Flower Pineapple Tart II & Smiling Face Pineapple Tart
[2012] Golden Pillow Pineapple Tart
[2011] Bite-size Pineapple Ball
[2011] Pineapple Shape Pineapple Tart (my top 10 post!)
[2009] Tangerine & Apple Shape Pineapple Tart

There is still one weekend to Snake Year, why not pick one recipe and bake your own pineapple tarts this weekend?

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.

This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Bake for Happy Kids, the theme of this month is Pineapple! Join the fun if you bake or cook anything with pineapple this month.