We have an advertising relationship with some of the stores we link to on this site. Your prices are not affected!

Printer-friendly versionPrinter-friendly version

Name of Event

Chinese New Year

Cuisine From

China

Description

Traditional baked tart popular at New Year

Summary

Yield 30-32 tarts
Preparation time 30-40 minutes
Cooking time 20-25 minutes
Main Ingredient Pastry/Pineapple

Ingredients

Pastry

  • 2 1/2 cups (350g) all-purpose/plain flour
  • 2 tablespoons cornstarch (corn flour)
  • 1/4 teaspoon salt
  • 4 tablespoons confectioners’ sugar/icing sugar/powdered sugar
  • /8 oz./1 cup/225 grams butter 
  • 2 egg yolks
  • 1 egg yolk + 1/2 tablespoon condensed milk (lightly beaten for egg wash)

 

Pineapple Jam (Filling)

  • 3 cans (20 oz can) sliced pineapples or 2 fresh pineapples
  • 10 tablespoons or a heaping 1/2 cup sugar (more or less to taste)
  • 1/2 tablespoon cloves (optional)

Instructions

Jam Filling

  1. The pineapple jam does take some time to prepare, but do make sure that all the liquid has evaporated and you are left with a thick sticky mixture.
  2. If you are using canned pineapple slices, drain the pineapple slices and then squeeze out any excess liquid with your hands. Blend the canned pineapples until mushy, about 10 seconds. If you use fresh pineapples, remove the skin, cut into pieces and blend for 10 seconds
  3. Transfer the blended pineapple into a non-stick deep pan . Add sugar and cloves and stir well. Cook on medium to low heat until most liquid has evaporated, and the pineapple jam turns golden in color. Stirring constantly and continuously using a wooden spoon to avoid burning. Taste, and add more sugar as needed. Remove and discard the cloves and let cool in the fridge.

Pastry/Filling

  1. Sieve the flour, cornstarch, salt and sugar in a big bowl or container. Soften the butter to room temperature. Combine the flour mixture, butter, and egg yolks together. Knead to form the dough. The dough is ready when it doesn’t stick to the hand. If the dough is too crumbly or dry, add a little bit more butter (about 1 tablespoon) until the dough is easy to work with.
  2. Divide the dough and pineapple jam (filling) each into 30 equal rounds. 
  3. There are two different styles for baking the tarts: 
  4. Enclosed Tarts: Flatten the pastry dough with your palms and put the pineapple filling in the middle and use the dough to cover the filling.  Use your palms to round it up and then shape it into a roll about 1 1/2-inch long shape. Use a small paring knife to make criss-cross patterns on the tart and then brush it with the egg wash using a small pastry brush. Place the pineapple tarts on a tray lined with parchment/baking paper, arrange the pineapple tarts so they are at least 1 inch apart of each other.
  5.  
  6. Open Ended Tarts: Flatten the pastry dough with your palms and put the pineapple filling in the middle and use the dough to cover the filling. Use your palms to round it up and then shape it into a roll about 1 1/2-inch long shape then wrap around leaving the ends open (see main image above). Use a small paring knife to make criss-cross patterns on the tart and then brush it with the egg wash using a small pastry brush. . Place the pineapple tarts on a tray lined with parchment/baking paper, arrange the pineapple tarts so they are at least 1 inch apart of each other.
  7. Preheat the oven to 350F (180C) and bake for 20-25 minutes or until light brown.

For more traditional Chinese New Year recipes visit our Festive Recipes page.