Sunday, September 10, 2006
Grandma's Pineapple Tart
I love my grandma's pineapple tart recipe.
Every festive season ( Hari Raya) my grandma will not fail to make her pineapple tart.
All of her grandchildren love it. Whenever she start baking, I will always be there to help but mostly to eat when it comes out fresh out of the oven. Actually doing pineapple tart even though tiring but its fun when you do it with your whole family chipping in to help.
Ingredients: For the pastry
16 oz butter
3 large eggs
28 oz plain flour
1 tsp salt
Ingredients: For the filling
2 ripe pineapples
1 bowl sugar, taste and adjust accordingly
a drop or two of yellow colouring
Method:
Pineapples to be peeled and cut into 4 pcs. Grate pineapples finely.
Pineapple filling should be as dry as possible.
Place the pineapple filling into a pot over a stove over high heat. Do not burn filling. Keep stirring. Add in sugar and mix well.
Lower the heat, add the yellow colouring and let the filling simmer for at least 1/2 hour. Some would let it simmer for much longer than that because the filling would last longer if cooked longer. Some would let the filling simmer for an hour or so and then the next day simmer it again for another hour. But don't forget to regularly stir the filling while it's being heated over the stove.
Cool the filling.
Add the butter to the flour and do the rubbing in method. Add the egg one at a time.
Every festive season ( Hari Raya) my grandma will not fail to make her pineapple tart.
All of her grandchildren love it. Whenever she start baking, I will always be there to help but mostly to eat when it comes out fresh out of the oven. Actually doing pineapple tart even though tiring but its fun when you do it with your whole family chipping in to help.
Ingredients: For the pastry
16 oz butter
3 large eggs
28 oz plain flour
1 tsp salt
Ingredients: For the filling
2 ripe pineapples
1 bowl sugar, taste and adjust accordingly
a drop or two of yellow colouring
Method:
Pineapples to be peeled and cut into 4 pcs. Grate pineapples finely.
Pineapple filling should be as dry as possible.
Place the pineapple filling into a pot over a stove over high heat. Do not burn filling. Keep stirring. Add in sugar and mix well.
Lower the heat, add the yellow colouring and let the filling simmer for at least 1/2 hour. Some would let it simmer for much longer than that because the filling would last longer if cooked longer. Some would let the filling simmer for an hour or so and then the next day simmer it again for another hour. But don't forget to regularly stir the filling while it's being heated over the stove.
Cool the filling.
Add the butter to the flour and do the rubbing in method. Add the egg one at a time.
Mix in salt and knead till dough is even and smooth.
Now you are ready to roll out the dough. Roll out dough to about 1/4 cm thick.
Make sure there's plenty of flour under the dough and on the rolling pin to help the whole process.
Get a tart cutter and depress the cutter into dough. Move the cutter a little while the cutter is still in the dough and then remove the cutter.
Slowly push the inner part of the cutter and remove the tart. Repeat the process.
Nowdays the tart cutter is not like the olden days days where it must be done traditionally by pinching around the tart. Now its ready made pineapple tart mould that can be found in any hardware shops.
Next, put the cooled filling in and place the tarts on a baking tray.
Bake in a hot oven of 180 degrees Celsius for 1/2 an hour or till tarts are done.
Check the back of the tarts if you are unsure. They should be golden or brownish in colour.
Hope anyone who reads my blog will enjoy the recipe as much as I do.
// posted by sisan @ 7:15 PM 
