I wouldn't dare to say that I'm a pineapple tart expert but I dare to say that I do know my pineapple tarts because I really love love love them!!!
After years and years of my pineapple tarts research at here (2011), here (2012), here (2012), here (2013), here (2014), here (2015), here (2016) and here (the latest 2017), I have finally derived the best pineapple tart recipes that I want.
Due to this reason, many readers have gained confidence in me and asked me for recipes that makes pineapple tarts that they want... like pineapple tarts that are crispy, crunchy, less buttery and etc etc etc? Some readers also asked if they can use one recipe to make all sorts of pineapple tarts like the open faced ones, enclosed ones and etc etc etc. Some readers also asked me what went wrong when their pastry dough turn out to be not as good as they expected... like too dry, too soft, too crumbly, not easy to roll and etc etc etc. Hmmm...
Please don't get me wrong. I really appreciate the fact that many readers have actually read my blog and tried my recipes. Thank you!!!!! I really want to help everybody but my hands are tied with overwhelming requests and I hope that you can understand.
Can I say something for myself? I have tried my best to illustrate all that I know in all my pineapple tarts posts. I don't write these blog posts for money or any personal gains. I just want to share my prized recipes purely out of good will. So pleaseeeeeee read my posts thoroughly! Please try baking the recipes and see if you like these pineapple tarts. If you tried and like the recipes, YAY!!! I'm happy for you! If you tried and don't like the recipes, please move on... I hope that you find another better recipe. Ok?
Back to the question... Can we use one recipe to make all sorts of pineapple tarts like the open faced ones, enclosed ones and etc etc etc? YES! ... but only a FEW recipes and they are NOT the best because the best recipes are those that are specifically designed to bake a specific sort of pineapple tarts!!! In another words, if you are after the BEST, please do not expect it to be an all purpose recipe.
Hence, if you are after an easy and sturdy melt-in-your-mouth open faced pineapple tart recipe, I have the best recipe for you and you can find it in the book, Bake and Celebrate published by Marshall Cavendish. Bake and Celebrate is selling now in major book shops in Singapore and Malaysia.
My BEST Melt-in-your-mouth Open Faced Pineapple Tarts
You can find my recipe in Bake and Celebrate by Marshall Cavendish
Should I share this recipe? No and Yes... LOL!
No because I hope that you can support me and my other blogging friends by buying a copy of the book.
Yes! You know me. I'm always nice sharing my well-tried and tested recipes at no cost and all times!
What should I do???
Here, I have an one-minute video showing you how I baked these pineapple tarts. Then, I have a list of ingredients that I used. If you can understand what I have shown in the video and can bake these tarts, good for you! If you don't, you might want to buy the book... ke ke!
If you can understand what I have shown in the video, bake the pineapple tarts and like the recipe, will you still buy the book? LOL!
My son said that this is his favorite pineapple tart recipe.
It melts in our mouths and won't create any mess!!!
Never fail and always delicious!!!
Here's my video...
Here's the list of ingredients that I have used in the video...
Makes about 30-40 tarts depending on the size of the mold that you used. This is half the amount of the recipe that is published in the book.
For the pastry:
150g all-purpose / plain flour
10g cornflour
10g icing sugar, sifted
1/8 tsp baking powder
1/4 tsp salt
100g unsalted butter, cold and cut into cubes
7.5g egg yolk
1/4 tsp vanilla paste or extract
For the egg wash:
1 egg yolk
2 tsp milk, regular milk with 4% fat
store bought or homemade pineapple jam (see below) to fill the tarts
Bake at 350ºF or 180ºC for 10-12 mins or until golden brown. Happy Baking.
Bake and Celebrate is selling now in major book shops in Singapore and Malaysia. Please support me and my blogging and Instagram-ing friends that had contributed to this book. Thank you!
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