[Warning: Highly Addictive!] Aunt’s Pineapple Tart 婶婶的黄梨塔

每年过年吃黄梨塔时爸妈总是一而再再而三的提起婶婶从前做的黄梨塔有多好吃，即使婶婶已经很多年没有做了。从我有记忆开始婶婶已经没有再做黄梨塔了。

我不曾想过向婶婶要食谱因为都这么多年没做了，再加上后来婶婶长期吃斋，我想食谱肯定不记得或者弄丢了。就这么巧上个星期天婶婶上我家来看到我在做黄梨塔就主动和我分享她的食谱，真没想到过了这么多年她还能把食谱倒背如流，我真是赚到了。

这个食谱做出来的饼皮非常香，本来有点抗拒加奶粉，担心奶味过重，后来证明我的担心是多余的，味道方面非常平均。饼皮是我喜欢的口感，一口咬下是带点脆的，但是吃下去后饼皮却是柔软的，和黄梨馅融为一体。

我觉得饼皮的口感和烘烤的温度/时间也有关系，如果喜欢比较硬身和脆就用高一点的温度，如果喜欢比较软就用低一点的温度拉长来烤。我很怕那种咬下去粉粉，一咬就会掉满地的饼皮。当然口味这东西是很个人的，还好爸妈和家人对黄梨塔的要求和我一样。 所以，如果你喜欢的黄梨塔是如我所形容的，那么这个食谱你一定要尝试！

This is my aunt's (my father's younger brother's wife) pineapple tart recipe which my parents rave about it every year whenever they see me making pineapple tart even though my aunt had stopped making many years ago. After trying now I know why my parents like it so much.

The pastry itself is very fragrant and buttery with a light crisp when bite on but after which it kind of blend together with the pineapple paste and melt in your mouth. This is the type of pineapple tart pastry we like. This recipe is definitely a keeper. Highly recommended!

Aunt’s Pineapple Tart

  
   Ingredients: (yield about 97pcs)
   (A)
   250g salted butter (I used SCS, my aunt used tin type Golden Churn)
   50g castor sugar (see tips)
   1 tsp condensed milk
   1 tsp vanilla extract
   (B)
   1 egg
   (C)
   350g plain flour
   50g milk powder

   Filling: +/- 780g pineapple paste (roll into balls of 1 level tsp each)
   Egg glaze: 1 egg yolk mix with 1 to 2 tsp water (sifted)

   Method:

1. Sift (C) together 3 times (my aunt specially mentioned must sieve 3 times but being lazy I only sieve 1 time: P).
2. Beat (A) till creamy.
3. Add (B) mix well.
4. Use the lowest speed of the mixer to fold in (C) in 3 batches then use a rubber spatula to scrape the bowl and fold in any remaining flour (do not over mix).
5. Wrap dough with cling wrap and chill for 30 mins to firm it up. Take ½ level tbsp of dough, roll into ball, lightly flatten and wrap with one pineapple ball. (Suggest keeping half of the dough in fridge while wrapping).
6. Arrange on lined baking tray or use small paper case to hold it.
7. Bake in preheated oven at 180C for about 8-10 mins, upper middle rack. Take out from oven, apply egg wash and return to oven to bake for another 5-6 mins till cooked.

   
   Tips:

1. Only start to bake the first tray while you are almost complete wrapping for the second tray. When applying egg wash for the first tray, pop the second tray into oven. When the second tray is done for the first round of baking, return first tray to oven after egg wash is done.
2. I made my own castor sugar by blending fine sugar in a blender.
3. I try Singlong brand of pineapple paste this year. It is sweet and sour type and fibrous which I like. I do not need to add any lemon juice to adjust the sweetness. Instead, I rub in little unsalted butter. This is another “secret ingredient” to make store-bought pineapple paste taste better.
4. The baking temperature and time will also affect the texture. If you like the pastry more firm and crispy, bake it at higher temperature (180/190C), if you like it soft bake it at lower temperature.  

   (Recipe source: Aunt of Angel of Cook.Bake.Love)

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! Please join the fun if you bake or cook anything with pineapple this month.