Friday, September 14, 2007
Pineapple Tarts (Tangerine Style) Method
The above video shows me making pineapple tarts – the ‘wrapped’ or ‘closed’ version. I’ve been asked how I make each tart evenly sized and whether I use a machine to do so. Well, I don’t have such a machine. If there is one out there suitable for home bakers (meaning affordably priced!), I would love to get my hands on it! What I do is this: I measure each piece of dough and filling using measuring spoons. For the dough, I use a half tablespoon and a teaspoon for the filling. It’s quite a tedious procedure (as seen in the video) but it does ensure that each tart turns out evenly sized.
A tray of baked pineapple tarts
Cloves: The sticking in of the clove (the small black stem-like spice) is done after I glaze the tarts with egg yolk.
Apple-shaped pineapple tarts
Tangerine-shaped pineapple tarts in paper cases
There are two ways of sticking the clove in. One is with the star shape sticking out, so the pineapple tart resembles a tangerine (mandarin orange). The other way is to stick in the clove such that the pineapple tart looks like an apple with a stem. Both patterns are just as pretty (see pictures above). But the ‘apple’-shaped tart is more difficult to pack/stack in cookie jars because the ‘stems’ tend to come off when the jars are moved around a lot.
I love the fragrance of cloves! What’s more, it marries very well with the flavour of pineapple. I usually remove the round ‘bud’ of the clove, give it a light rinse and dry before use in the tarts. To intensify the clove flavour, throw in cloves when cooking pineapple filling. The ratio is one clove to a pineapple.
Small paper cases
Using small paper cases: These small paper cases are great for helping the pineapple tarts preserve their round shape after baking. They also enhance the appearance of the tarts, making them look ‘neat’. Putting the tarts in these cases also make it easier to pack/stack them in containers/jars after baking.