Hawa's Gourmet

Pineapple Tart

By:  Hawa Ahamad

What you need:

16 oz butter
3 large eggs
28 oz plain flour
1 tsp salt
1 tsp baking powder
1 tsp essence of rose
(Butter should be at room temperature)

Filling:
2 ripe pineapples
1 bowl sugar, taste and adjust accordingly
a drop or two of yellow colouring
Pineapples to be peeled and cut into 4 pcs.  Grate pineapples finely.  Sieve and press out all the juice.  My mom would put the grated pineapples on a muslin cloth, wrap the cloth up and press the juice out.  Pineapple filling should be as dry as possible.  Place the pressed 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. 

What to do:

Preheat oven at 180 degrees Celsius.  Beat the eggs, add it to butter (at room temp.) beat well for a few minutes.  Mix in salt, baking powder, rose essence and flour.  Mix well 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.  Traditional tarts would have to be manually pinched around the tarts for the edgings normally found on pineapple tarts.  We use a metal pincher found in most shops selling household or baking products.  You can omit this step if you want.  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.

* Tart cutters comes in 2 pieces; the inner part and the outer cutter. 

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Hawa Ahamad
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