If you have been reading my blog, you might have noticed that I love love love pineapple tarts.
So far, I have created and shared many yummy pineapple tarts recipes:
Best Melt-in-the-mouth Enclosed Pineapple Tarts at here
Best Sturdy Melt-in-your-mouth Open Faced Pineapple Tarts at here
Best Ultimate Melt-in-your-mouth Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Malay Style Condensed Milk Enclosed or Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Salted Egg Yolk Pineapple Tarts that are baked with Salted Egg Yolk Butter Pastry at here
Melt-in-your-mouth Parmesan Cheese Nastar Pineapple Tarts at here
Melt-in-the-mouth Gula Melaka Pineapple Tarts at here
Do you realize that these are mostly melt-in-the-mouth tarts?
Particularly, if you like my Melt-in-the-mouth Gula Melaka Pineapple Tarts at here, I will strongly recommend you to try my newly created Melt-in-the-mouth Maple Syrup Pineapple Tarts...
Although these maple syrup pineapple tarts might seems to be just a spin-off version of the Gula Melaka pineapple tarts, these are equally exquisite and slightly more aromatic as they are made with a stronger detectable maple syrup taste and fragrance. Slightly syrupy, a little more cakey and moister than the gula Melaka tarts. Very nice too!!! ^-^
Must try! Must try!... especially if you adore the fragrance of maple syrup.
Melt-in-the-mouth Maple Syrup Pineapple Tarts
Like my Gula Melaka Pineapple Tarts recipe at here, you can use this recipe to bake open-faced pineapple tarts too.
Pretty and yummy open faced maple syrup pineapple tarts
Due to the fact that this maple syrup pineapple tarts recipe is quite similar to my gula Melaka pineapple tarts recipe at here, please read the following if you wish to use this recipe to bake the open-faced tarts.
1) For each tart, each 12g pastry is surprisingly sturdy enough to hold 10g pineapple jam.
2) Due to the fact that the pastry is very melty, please do not roll the pastry too thin and cut the pastry into large shapes because the thinner (less than 0.5 cm thickness) and larger pastry tends to be more fragile to handle.
3) You might want to bake the tarts slightly longer so that the thoroughly-baked tarts are firmer to handle.
4) Although this soft butter pastry is actually ok-to-handle for rolling and shaping, decorating the pastry with a pincher is actually not advisable as the pinched-decorated part of the baked pastry can be quite tender to handle.
5) Unlike the enclosed pineapple tarts, the open-faced tarts won't crack at all. The good thing is they will look perfectly nice before and after baking / cooling!
Here's a quick video showing how I cooked the maple syrup pineapple jam, baked the enclose and open-faced pineapple tarts. In my video, you will see that the enclosed pineapple tarts will crack slightly during baking but the pastry will shrink back to look nice and intact after cooling. If you are concerned about the cracks, you can omit the addition of baking powder but the baking powder can actually make the pastry extra nice and melty.
Music: Bensound
Look! Although the enclosed pineapple tarts will crack slightly during baking,
the pastry will shrink back to look nice and pretty after cooling.
And the maple syrup tarts taste so aromatic, melty and YUMMY!!!
I hope that you will like this recipe...
If you like Chinese New Year baking, you might want to try my other HIGHLY RECOMMENDED very popular recipes:
Best Sturdy Melt-in-the-mouth Enclosed Pineapple Tarts at here
Best Sturdy Melt-in-your-mouth Open Faced Pineapple Tarts at here
Best Ultimate Melt-in-your-mouth Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Malay Style Condensed Milk Enclosed or Nastar Pineapple Tarts at here
Melt-in-the-mouth Gula Melaka Pineapple Tarts at here
Ultimate Melt-in-the-mouth Salted Egg Yolk Pineapple Tarts 咸蛋黄凤梨酥 that are baked with Salted Egg Yolk Butter Pastry at here
Melt-in-the-mouth Parmesan Cheese Nastar Pineapple Tarts at here
Vegan Coconut Oil Pineapple Tarts at here
Easy Fail Proof Strawberry Jam Butter Cookies at here
Parmesan Cheese Butter Cookies at here
Best Nyonya Butter Cookies / Biscuit Samprit at here
4 Different Chinese Almond Cookies recipes at here
Ultimate Melt in the Mouth Chinese Cashew Cookies 腰果酥 at here
Melt in the Mouth Crispy Chinese Butter Cashew Cookies 香脆牛油腰果酥 at here
Melt-in-your-mouth Pork Floss Chinese Cookies at here
Melt-in-your-mouth Salted Egg Yolk Cookies at here
My favorite Kek Lapis recipe at here
Crispy Nestum Cereal Cookies at here
Extra Crispy Nestum loaded Cookies at here - extra crispy with twice amount of Nestum!
Buttery Crispy Nestum cookies (with NO egg and a subtle melty texture) at here
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Here's the recipe.
For the maple syrup pineapple jam:Makes enough to fill about 25-30 pineapple tarts:1 pineapple, before peeling, about 700g after peeling75g maple syrup* - please use real syrup, not maple flavoured syrup!3-5 few drops maple extract to taste if required - optional but it is really good to have!* IMPORTANT TIP: Depending on the sizes and sweetness of the pineapples that you used, you can adjust the amount of added maple syrup accordingly.Please be aware that this jam recipe contains a minimal REDUCED amount of maple syrup and this sugar-reduced pineapple jam will preserve and store well at dry (not humid) cool room temperature for less than 1 week.If you prefer to reduce the amount of added maple syrup even further, you will have to either store your jam and tarts in the fridge for up to 2 weeks or consume all within less than 1 week if you store the tarts at cool and dry room temperature. Please be aware that chilling will affect the texture of the pastry too.If you prefer to store your tarts in a warm and humid place for more than 2 weeks, you will have to add more sugar (up to 175g maple syrup or 120g caster sugar per 700g pineapple purée used) because sugar is a preservative.
Peel the pineapples and cut them into chunks. Do not discard the core as it contains lots of fiber.
Using a blender or processor, process pineapple chunks into purée in small batches. Processing the pineapples in small batches helps by avoiding the addition of water to process the pineapples. Transfer pineapple purée into large cooking pan with wide cooking surface.
Using medium low heat, cook pineapple purée with occasional stirring until thicken. Beware of the hot splattering pineapple juice while cooking the jam.
When the pineapple purée lose more than 80% of its liquid and becoming like paste, stir in maple syrup. Reduce cooking heat, and cook until the jam is dry and firm enough that looks like a thick paste.
Remove from heat and mix in the maple extract.
IMPORTANT TIP: Pineapple jam can become firmer when it is cooled. Besides, the baking of open-faced pineapple tarts can dry up the jam slightly. Hence, it is better to under-cook the jam rather than over-cooking it. If the jam is still too wet after cooling, you can cook the jam again to reduce the moisture further. If it's too dry, diluting the jam with water will ruin its texture.
Store jam in an airtight container in a fridge for up to 2 weeks or in a freezer for up to 12 months.
For the maple syrup tart pastry:
Makes about 25-30
100g unsalted butter, soften at room temperature
25g maple syrup
3-5 drops maple extract to taste - optional but it is really good to have!
1/2 tsp vanilla paste or extract
15g egg yolk, at room temperature
100g all purpose / plain flour with 10% protein
50g cornfloura pinch (1/16 tsp) baking powder**1/4 tsp salt** WARNING: The addition of baking powder will make the tarts crack slightly during baking. And it's OK!!! These minor cracks will subside to almost unnoticeable when the pineapple tarts are cooled completely. If you fuss about this crack issue, I suggest that you shouldn't use this recipe. To minimise the cracks, you can try to omit the addition of baking powder but the tarts without the baking powder won't be as melty as they should be.
For the egg wash:
1 egg yolk
1 tsp milk
a pinch of salt
Preheat oven at 170°C / 340°F. Line baking trays with baking papers.
Using a wooden spoon or an electric mixer with paddle attachment, beat butter, maple syrup and egg yolk for about 1-2 mins or until creamy and combined.
Sift flour, cornflour, baking powder and salt into the butter mixture. Use a spoon or spatula to mix until all are well incorporated. Transfer mixture onto a plastic wrap and use the wrap to knead until mixture forms a soft pliable dough. Wrap dough with plastic wrap and allow it to rest at a fridge for about 30 mins. Do not over-chill the dough.
Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a ball. Decorate the pastry with a small cookie cutter if desired.Arrange the tarts on the prepared trays. Use a fine brush to brush the top and the side of the pastry dough with egg wash. To shape the open faced pineapple tarts:On a lightly floured surface, use a rolling pin to roll dough into 0.5 cm thickness (do not roll the pastry thinner than this thickness) and cut them into shapes with preferred cookie cutter (preferably a small cutter) and decorated the edge with a pincher if desired but please be aware that the pinched-decorated part of the baked pastry can be quite tender to handle.Arrange the cut pastry onto the prepared tray and use a fine brush to brush the edges lightly with egg wash. Place about 10g (more or less according to the size of your tarts) pineapple jam to fill the center of each pastry (each pastry should weigh about 12g). To bake all tarts:Bake for 12-15 mins for the open faced tarts or 15-18 mins for the enclosed tarts until the pastry are firm and light golden brown at their sides and base, swapping the trays around halfway through baking. Please note that the baking time and temperature may vary a little if you use make your pineapple tarts in different shapes or sizes.Allow the tarts to cool slightly on the baking trays for about 10 mins and transfer them onto a wire rack to cool completely.Store in an airtight container at room temperature and storage duration can vary according to the type (with or without preservative, with full amount of sugar or sugar reduced) of pineapple jam that you used.
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