If you type “brown sugar” in Google search, the first recommendation that you will get is to search for “brown sugar milk tea”, “brown sugar... something else” then again “brown sugar boba”.
Is Google a psychic? Nay. We see this recommendation because “brown sugar milk tea” have always been one of the highly searched phrase at Google.
Why is brown sugar milk tea (also known as brown sugar boba) so popular everywhere? Obviously, the delicious combination of brown sugar caramel syrup, fresh cold milk and tapioca pearls has made the drink so irresistible.
I love any food that is made brown sugar! Do you? This is why I am thinking of baking my pineapple tarts with brown sugar!
Guess what? This idea is brilliant!!
Proudly presenting my Brown Sugar Pineapple Tarts!
How much brown sugar did I add into my brown sugar pineapple tarts? Actually, quite minimal! And the brown sugar taste in my pineapple tarts is pretty obvious! I reckon... It is significantly more obvious than the gula Melaka taste in my gula Melaka pineapple at HERE.
Hmmm... Maybe because I'm using the stronger tasting dark muscovado sugar instead of the ordinary brown sugar.
You might ask... What is the difference between dark muscovado vs the regular dark brown sugar?
Dark muscovado sugar is a partially refined cane sugar that has a strong molasses flavor and high moisture content.
Brown sugar (both light or dark) is refined white sugar with molasses added back into it.
I always prefer to use dark muscovado sugar due to its less refining process and stronger flavor. However, if it is unavailable, you can always substitute it with dark brown sugar.
Watch my video. To bake these brown sugar pineapple tarts, I added dark muscovado sugar into my pineapple jam instead of caster sugar. And I added dark muscovado sugar into my pineapple pastry instead of caster sugar or icing sugar.
Ta dah! These are my yummy brown sugar pineapple tarts.
Music: Bensound
It's brown, not golden!
The addition of dark muscovado sugar has made the jam look significantly darker than usual.
The brown sugar jam is not too sweet.Yet, extra flavoursome with a nice toffee-like fragrance.The brown sugar butter pastry is the moist, buttery and melty kind.Very YUMMY!!!
I'm amazed. Just a simple substitution of using dark muscovado sugar instead white refined sugar can make these pineapple tarts extra flavoursome.
I really love this idea. Do you? In fact, I like this recipe so much that I actually baked more pineapple tarts with dark muscovado sugar again on today! ^-^
Like my baking video and recipes? It will be really nice if you can support a hardworking blogging mom like me. Please LIKE, SHARE, FOLLOW and SUBCRIBE my Facebook at here or here or my Instagram @zoebakeforhappykids or my YouTube channel at here because every LIKE, SHARE, FOLLOW and SUBCRIBE from you indicates that I'm in the right track. And I will try my best to bake and share more. Thank you!!!Wanna bake other types of pineapple tarts? I would highly recommend baking these:Best Melt-in-the-mouth Enclosed 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-the-mouth Parmesan Cheese Nastar Pineapple Tarts at here
Melt-in-the-mouth Gula Melaka Pineapple Tarts at hereMelt-in-the-mouth Open-faced Gula Melaka Coconut Pineapple Tarts at here
Melt-in-the-mouth Maple Syrup at hereVegan Coconut Oil Pineapple Tarts at here
Wanna bake other CNY goodies? I would highly recommend baking these:
My BEST Kek Lapis recipe - Super Moist like
Bengawan Solo at hereEasy Fail Proof Strawberry Jam Butter Cookies at hereParmesan 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
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
Ultra Soft Pineapple Chiffon Cake at here
Low Sugar Egg-less Melt-in-the-mouth Black Sesame Butter Cookies at here
Quick Easy Milky Yummy Mini Honey Cranberry Cookies with NO added Cane Sugar (with or without egg) at hereThe Ultimate Smooth Melt-in-the-mouth Peanut Butter Cookies - Low Sugar and Egg-less! at hereMy Best Coffee Butter Cookies (made with real coffee) at here
Here's the recipe.
For the brown sugar pineapple jam:
Makes enough to fill about 25-30 pineapple tarts:
1 kg pineapple, before peeling, about 700g after peeling3 pandan leaves, briefly shredded and knotted, or more if desired
60g dark muscovado sugar or dark brown sugar
* IMPORTANT TIP: Depending on the sizes and sweetness of the pineapples that you used, you can adjust the amount of added brown sugar accordingly.
Please be aware that this jam is made with a minimal REDUCED amount of sugar 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 sugar 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 150g brown 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 and pandan leaves 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 the sugar. Reduce cooking heat, and cook until the sugar has fully dissolved into the jam and the jam looks like a paste.
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 tart pastry:
Makes about 25-30
100g unsalted butter, very soften at room temperature
30g dark muscovado sugar or dark brown sugar
1 large egg yolk, 17g at room temperature1/2 tsp vanilla paste
100g all purpose / plain flour with 10% protein
50g cornflour
a pinch (1/16 tsp) baking powder**
1/2 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
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, sugar, egg yolk and vanilla 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 cling wrap and allow it to rest at a fridge for about 30 mins. Do not over-chill the dough.
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).
Bake for 15 mins or 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 slightly if you use make your pineapple tarts in different shapes or sizes.
Note: I have not try using this recipe to bake the enclosed type of pineapple tarts because my family likes the open faced tarts more. Sorry that I can't commit to say if this recipe will work on the enclosed ones.
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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