How time flies.... oops, i seem to use this term quite often... No matter, because it is as true as the words mean. In between coaching the kids and housework, on top of working full time, I managed to set aside some time to settle my restless mind with some cookies making.
I bought the ingredients for making pineapple tarts, borrowed a recipe from my friend Sock Mun who loves to bake too.. Thanks gal for sharing your recipe with me!
Not having some of the ingredients, I made some minor changes to the amount and ingredients used. I also use slightly different amount for the 3 batches of pineapple tarts to see whether there is significant difference in the taste.
verdict: use much less icing sugar if you do not want the tart skin to be too sweet.
Pineapple Tarts (first batch)
Ingredients:
Hong Kong Flour (I used Prima brand) 330g
Milk Powder (I used Nespray)
Icing Sugar 40g
Butter (I used SCS) 250g, soften at room temperature
Pinch of salt
Method (for the jam filling):
roll the jam into equal sized balls and keep in the fridge until use.
TIP: i used 2 teaspoons to scoop and roll the jam, so my hands were jam-free:)
Method (For the tart crust):
1. in a big stainless steel bowl (I bought from IKEA), add butter, followed by all the dry ingredients.
2. using your fingers, rub the butter into the dry ingredients until crumbly and evenly mixed.
3. Form a soft dough and leave it in the fridge. I left it till the next day since it was late at night.
4. The dough will harden because of the butter, so take it out from the fridge beforehand (1 hour or so for mine), leave it at room temperature till soft for easy manipulation.
5. Roll the dough into small pieces (no need to be round), until all dough is used up
TIP: Same as the jam, i used 2 teaspoons to scoop and roll the dough into small pieces.
6. After the tart crust dough and jam balls are done, get ready a baking tray, line with baking paper. take a dough piece with clean dry hands , press it flat and place a jam ball on the dough. Wrap the dough around the jam ball and roll until the jam ball is well covered by the dough.
7. Place the cookie ball on the lined baking tray, and repeat until all the dough/ jam balls are used up or until the baking tray is full.
8. Bake in 150 Deg C preheated oven for about 30 minutes.
(I did not do the egg wash for the first batch)
For the next 2 batches of crust, here are the ingredients lists:
2nd batch Pineapple cookie crust:
Hong Kong Flour 350g
Milk Powder 40g
Icing sugar 30g
Butter 250g
Pinch of salt
3rd batch Pineapple cookie crust:
Hong Kong Flour 340g
Milk Powder 50g
Icing sugar 30g
Butter 250g
Pinch of salt
The crust texture is soft, crumbly and melt-in-the-mouth, and similar for all batches, except that less icing sugar will give a less sweet crust, which can compliment the a-bit-too-sweet jam filling.
Having a sister who doesn't like milk, I might want to try using almond powder or soy powder (instead of milk powder) in my next attempt.
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