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My Mum's Pineapple Tarts
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kwf
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Joined: 22 Nov 2007
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Location: Singapore

PostPosted: Tue Feb 05, 2008 8:34 pm    Post subject: Reply with quote

Gina wrote:
thank you! your photos are so nice! all the lovely hearts tarts have been eaten by the 2 ladies! Cheeky grin


Wah...I want to eat also, can? ;)
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Gina
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PostPosted: Tue Feb 05, 2008 9:07 pm    Post subject: Reply with quote

yes..can. next week after Tekka. grin
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babyphat2022
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PostPosted: Wed Feb 06, 2008 11:57 am    Post subject: Reply with quote

Gina wrote:
Rendy

yes..its less time consuming. because there is less cutting, shaping of jam into balls and assembly work grin Here's how I did mine:


Method:
1. Roll dough on a floured table till 0.5 cm thickness.
2. use a round cutter to cut
3. Push the dough into the fluted tart molds.
4. using your fingers to press/push to the sides of the molds.
5. Add a tsp full of jam into it.
6. Cover the cut dough on top, press down and trim off excess dough.

think of it as doing a mini apple pie! yummy

baking time is extra 5 mins more.

To remove..just wait for it to be cooled first. invert the tart mould and it comes straight out.

Do not oil the tart mould if you use my Mum's recipe..


Thanks Gina!! Will try this one this time and see how it goes....the molds that i have are the chwee kueh molds though....hmmm....you think that'll be ok? Maybe I'll go and try to find something that's similar to what you used here....
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zurynee
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Joined: 31 Aug 2004
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PostPosted: Wed Feb 06, 2008 12:31 pm    Post subject: Reply with quote

Gina wrote:
Rendy

yes..its less time consuming. because there is less cutting, shaping of jam into balls and assembly work grin Here's how I did mine:


Method:
1. Roll dough on a floured table till 0.5 cm thickness.
2. use a round cutter to cut
3. Push the dough into the fluted tart molds.
4. using your fingers to press/push to the sides of the molds.
5. Add a tsp full of jam into it.
6. Cover the cut dough on top, press down and trim off excess dough.

think of it as doing a mini apple pie! yummy

baking time is extra 5 mins more.

To remove..just wait for it to be cooled first. invert the tart mould and it comes straight out.

Do not oil the tart mould if you use my Mum's recipe..


Hmm .. i thought it would be even easier to do it like the close-up tart and then press it into the molds. I always find rolling and cutting pastry a little time consuming Embarassed
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simonne
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Joined: 17 Jun 2006
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PostPosted: Sat Mar 01, 2008 3:18 pm    Post subject: Reply with quote

Here's mine. I used Jo's recipe

Closed up Tart


Traditional Tart


Rolled Tart


For me i find that using "Golden Fern" butter makes a different in the pastry.Thus here's my modified version

[A]
300g Butter ( I uses Golden Fern)
130g Margerine

[B]
1 egg

[C]
100g Icig Sugar
80g Milk Powder
600g Cake Flour
30g Custard Powder

For the pineapple jam, I bought ready made Smile coz lazy to cook hehe
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baking
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PostPosted: Sun Mar 30, 2008 6:01 am    Post subject: Reply with quote

[img] Thanks Gina's Mom!!
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peh familes
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PostPosted: Tue Feb 02, 2010 11:50 am    Post subject: Reply with quote

HI Gina,

is it possible i make the tarts store in the freezer, than bring out to bake near to the CNY. wil the taste differ ?
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Gina
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PostPosted: Tue Feb 02, 2010 11:52 am    Post subject: Reply with quote

peh families

I store the paste in the freezer. Made the pastry and store in the freezer too.
and bake it nearer to the date.
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Carrie Ow
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PostPosted: Wed Jan 05, 2011 12:33 pm    Post subject: Reply with quote

Hi Gina,

Would like to ask, as u store the pasty n filling in the freezer. After you thaw the pastry, will it actually affect the texture after baking? And thawed filling will secrete any liquid?

To all,

Any one of you use sun lik's pineapple paste before? Any review of it, is it too dry? Hehe, no time to cook own filling this yr.. have to juggle studies n work..

Thanks in advance!! Very Happy
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elaineshim79
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PostPosted: Sun Jan 09, 2011 7:04 pm    Post subject: Reply with quote

carrie,
i bought my jam from sun lik for 3yrs... i find its nice... dry.. i dun find it.. .. maybe u can go try it out? Smile
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elaine9499
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Joined: 20 Apr 2010
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PostPosted: Sun Jan 09, 2011 8:00 pm    Post subject: Reply with quote

Gina, do i have to egg wash the pineapple paste when baking too? or just brush around the pastry will do???

i love pineapple tarts! yummy.. going to pile up at least 1kg coming CNY.. hehehe
Very Happy
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Gina
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PostPosted: Mon Jan 10, 2011 8:31 am    Post subject: Reply with quote

Carrie

Buy the one I am selling in my store. From Teck Aik Kee's factory. Packed by them. Its low sugar and full of fibres which everyone liked.

I am selling it at a promotion now at s$4.50 per 1kg. instead of S$4.80 per kg.

As for the filling, though frozen, it stays soft and doesn't need real thawing for hours on end.

As for the pastry, I only keep for upto 1 week. Coz my fridge may not have space to keep so long. when you thaw in room temperature, there is always some water collected in the pack. To prevent that from happening, I wrapped it in Reynold's Freezer Paper..it absorbs all moisture from the chiller and keeps it dry.

Smile

Reynold's Freezer paper : can only be found at Cold Storage or Jason or KC(my store lah! )
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Carrie Ow
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PostPosted: Mon Jan 10, 2011 8:45 am    Post subject: Reply with quote

Hi Gina,

ALEMAK! I already bought from Sunlik, 2 pkts somemore! bawling tears I should have waited for your reply.. sad

Yours cheaper too leh.. I found that sunlik one tho is not dry, but v.sweet.. So I tot of buying maybe 2-3 pineapples to fry without sugar, then mix in with the 2 pkts of sunliks'.

Anyway, thanks gina fr replying, now a lesson learnt, shld have go to KC first.. hehe.. Very Happy

Hi elaineshim79,

Thanks fr commenting! I went to get 2pkts, will make the tarts this week! =)
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Gina
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PostPosted: Mon Jan 10, 2011 9:10 am    Post subject: Reply with quote

Carrie

its thanks to Aunty Yochana actually..she was the one who recommended Teck Aik Kee in one of her blog entries some time ago. She goes there to buy in bulk : Red bean paste, lotus paste etc. Said it was good.

So I tried their pineapple paste..and really good lor. Smile

The factory repacked for me to sell in my shop at 1kg packing. I had to print my own labels for it. Because they actually sell in bulk of 5kg, 10kg. Usually for people doing biz or for bakeries. They don't do retail.

Luckily my friend knows the boss of Teck Aik Kee so we managed to ask them to repack just for KC!
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Bella
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PostPosted: Mon Jan 10, 2011 3:52 pm    Post subject: Reply with quote

Hi Gina, is the Teck Aik Kee pineapple filling sweet or sweet-sour?
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Gina
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PostPosted: Mon Jan 10, 2011 6:07 pm    Post subject: Reply with quote

its low sugar..not so sweet.
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cancan
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PostPosted: Tue Jan 11, 2011 2:08 pm    Post subject: Pineapple Jam Reply with quote

HI Gina,

How about the taste of the Jam? Does it taste just like normal pineapple jam? I found that some of the pineapple jam got the essense taste. Thanks.
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elaineshim79
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PostPosted: Thu Jan 13, 2011 4:57 pm    Post subject: Reply with quote

hi gina,
still got stock for the pineapple jam?? friend asking maybe i should ask them try out your's Razz
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Tulipy
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PostPosted: Wed Jan 19, 2011 1:02 am    Post subject: Reply with quote

Hi Gina,
I tried ya mum's recipe..I did e closed up pineapple tarts..not too sure why the pastry seems dry..any idea why? And where did y buy the tart moulds?
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Gina
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PostPosted: Wed Jan 19, 2011 1:11 pm    Post subject: Reply with quote

I sell the tart moulds. Smile

if too dry, it could mean your pineapple paste is too dry. for closed tarts, you need it a bit more moist. So the extra juice is soak into the pastry during baking.
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bernice
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PostPosted: Wed Jan 26, 2011 12:54 pm    Post subject: Reply with quote

Gina,

hihi bernice here hope u still rem me.
Me now in USA, missing pineapples tarts badly.

Just finishing grating and cooking jams, Jams is moist and not very dry.
But the pastry just very hard after bake and even crack.
Could it possible my oven temp set too high and too long?
Or something wrong with my pastry, as I omit the egg white hoping to get melt to mouth texture.

Kindly advice thanks!
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Gina
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PostPosted: Wed Jan 26, 2011 1:22 pm    Post subject: Reply with quote

bernice

cannot omit egg white..! :( unless you subs it with the same amount of liquid. lack of the extra liquid from the egg white makes the pastry extra dry..thus baking will make it crack.
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bernice
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PostPosted: Wed Jan 26, 2011 1:58 pm    Post subject: Reply with quote

okok will try again later. Hopefully it works, it pains me as waste my pineapple jams.

thanks!
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bernice
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PostPosted: Thu Jan 27, 2011 8:56 am    Post subject: Reply with quote

Gina,

it work now, pastry is normal.
But got one small problem, the pastry is very diffcult to handle to roll as it crumbles easily, so do you think is my egg not enough or should i add in more water?

i put in slightly salted butter end up salted pastry so need to buy unsalted butter this time round.
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Gina
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PostPosted: Thu Jan 27, 2011 10:54 am    Post subject: Reply with quote

Bernice

I use Salted butter SCS brand for this. Comes out okay..not so evident that its salted.

don't add water..just cold milk will do. In Singapore, its UHT milk or those Magnolia fresh milk, over in USA I don't know what it is call.

have fun..! show me your photos soon. loving u
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