Sunday, September 02, 2007
Pineapple Open Tarts Method
The above video shows me making pineapple tarts – the ‘open' version.
When putting the pineapple filling on top of the cut-out dough, be sure to roll it between the palms to give it a neat spherical shape. Then, gently pat it to flatten it slightly before placing it on the cut-out dough. This will give the final baked tart a more pleasing appearance.
Glazing the rim of the cut-out dough is sufficient - no need to glaze the entire tart because the part covered by the pineapple filling will not be seen. Also, there is no need to glaze the pineapple filling with egg glaze. (I've come across a recipe that said doing so will improve the taste of the pineapple filling. Well, I've tried that and found no improvement. What's worse was that the pineapple filling ended up looking dry after baking!!)
Right: Brush with stiff bristles, Left: Soft-bristled brushBrushes for glazing: It’s important to use a brush with soft bristles because stiff bristles will ‘destroy’ the smooth surface of the tart.
Right: An unglazed cookie, Left: A glazed cookie
Glazing: Glazing makes any cookie look instantly more attractive and appetizing. Glazing is especially important if you wish to sprinkle sesame seeds or nuts on top of the cookies. The glaze helps the topping to adhere to the cookies.
egg yolk for glazing
Egg yolk glaze: I like using just the egg yolk to glaze cookies because the intensity of the yellow colour makes the cookies really gorgeous. If the yolk is too thick, mix it with a few drops of water to thin it. This makes it easier to glaze. However, note that not all cookies need an egg yolk glaze. Some do better with a whole egg glaze (egg yolk + egg white). This is especially so if the cookies require a longer baking time. A cookie glazed with egg yolk take on a burnt appearance if baked for too long.
Although it may seem like a waste to crack an egg just to glaze cookies, the effort is absolutely all worth it. When a cookie looks good, it just tastes better! The remaining egg can be used to make fried eggs, omelettes or simply add to the wok when stir-frying dishes for dinner.