Chinese New Year was always the most anticipated public holiday for my cousins & I growing up in Singapore. Only because of all the angpows (red packets filled with money) we would get! First things first, we would have a massive reunion dinner on the eve of the new year with the family. Lo hei (chinese salad) would be tossed high in the air by our chopsticks while calling out well wishes to everyone (good health, longevity, prosperity, happiness, etc.) Visiting relatives, greeting them with a pair of mandarins to receive a Ang Pow (Red packet of money) in return. I still remember my early years growing up in Singapore with fondness. My cousins and I tagging along with our mothers while they visit their friends just so we could get more Ang Pows. Our mothers had a tradition to collect all our Ang Pows from us at the end of all the visiting and save 3/4 and take us girls to the toy store and we can spend 1/4 on whatever toy we wanted. I have such fond memories of those simpler times.
Wishing all my readers Gong Xi Fa Cai this year of the Rooster!
Here is my Pineapple Tart Recipe which makes ~130 Pineapple Tarts.
7 x 440g crushed pineapple in juice can
Juice from can (keep juice from can)
300-400g caster sugar (adjust to your preference)
2 star anise
1 cinnamon stick
Pandan leaves knotted.
660grams Plain Flour
50grams Icing Sugar
2 Egg yolks
1 Egg (for egg wash)
1 teaspoon Salt
- Drain all juice for crushed pineapple cans well and keep the juice aside.
- Heat crushed pineapple, sugar, spices and Pandan leaves (if using).
- Pour small amounts of juice as the liquid dries up and continue to stir and let it bubble. Continue to add little of juice another 2-3 times if you prefer a more prominent pineapple flavour in your jam, continue to add more juice. Cook jam for about 2-3hours stirring at intervals till liquid dries up and mixture has thickened and has more of a jam consistency.
- Remove all the Pandan leaves and spices from the jam and set aside to cool then place in fridge. This makes the jam easily to mould into balls later.
- Sift flour and salt into a large bowl.
- Work butter into flour with your fingers until well combined. Dough may be alittle crumbly and moist.
- Add yolks & egg and knead into dough then put on to floured surface and knead till well mixed.
- Knead pastry into dish and leave in fridge for 30mins.
- Preheat oven 160 Celsius (fan forced)
- Roll pastry into 1cm thick layer and use pineapple tart cutter. Lay all cut tart bases onto baking tray.
- Remove Jam from fridge and scoop small amount of pineapple tart jam and roll it into a ball. Place all jam balls onto tart bases.
- Paint egg wash onto tart bases.
- Bake for 15-20 mins depending on your oven. Remove tarts once bases are golden.
- Resist the urge to eat them straight out of the oven as they will be BLOODY HOT!!!!
- Jam can be kept refrigerated for up to a month.
- Keep tarts in a air tight container. Eat within 3 weeks (which shouldn’t be a problem =P)