Highly Addictive Homemade Pineapple Tarts (凤梨挞 ／ 黄梨挞)

Method13 steps · about 1 hr 25 min

1. 1

   Step 1: Sift the 500 g plain flour into a bowl. Add the salt (½ tsp), optional milk powder (1½ tbsp) and icing sugar (30 g), and mix evenly.

   Uses 500 g plain flour · ½ tsp salt · 1½ tbsp milk powder, optional · 30 g icing sugar

2. 2

   Step 2: Cube the cold unsalted butter (375 g) and rub it into the dry mixture with a pastry blender or your fingertips until it resembles breadcrumbs.

   Uses Mixed sifted flour, salt, sugar and optional milk powder · 375 g cold unsalted butter

3. 3

   Step 3: Add the vanilla extract (¾ tsp), the two dough yolks and two thirds of one egg white (⅔). Bring the dough together gently with your fingers until smooth, without kneading or overworking it.

   Uses Breadcrumb-like butter and dry mixture · ¾ tsp vanilla extract · 2 egg yolks, for the dough · ⅔ of one egg white, for the dough

4. 4

   Step 4: Divide the dough into two equal batches. Put each in a separate bag, flatten and refrigerate for about 30 minutes, until firm enough to roll. Keep the second batch cold while working on the first.

   Chill the two dough batches · 30 minUses Complete pastry dough

5. 5

   Step 5: While the dough chills, weigh and roll the ready pineapple jam (600 g) into balls of about 6 g each. Keep them separate until needed for the cut pastry bases.

   Uses 600 g ready pineapple jam, firm enough to roll into balls

6. 6

   Step 6: Preheat the oven to 170°C with upper and lower heat. Dust the surface and rolling pin with cornflour, then roll the first chilled dough batch to about 0.5 cm thick. Keep the other batch in the refrigerator.

   Uses First of the two equal chilled dough batches · Cornflour, as needed to dust the work surface, rolling pin and cutter

7. 7

   Step 7: Lightly grease a baking tray. Dust the pineapple-tart cutter before each use, cut the pastry shape with the outer cutter and press the inner mould to make a deep impression. Transfer the bases to the tray. Gently gather and roll the scraps again, chilling them if they soften, and stop when you have used the first dough batch.

   Uses Only the rolled first dough batch and adhering dusting flour, excluding the separate second batch · Cornflour, as needed to dust the work surface, rolling pin and cutter · Cooking oil, as needed to lightly grease the baking trays

8. 8

   Step 8: Beat the three egg-wash yolks in a separate bowl. Brush a thin layer over the first tray of pastry bases with a soft brush. Keep the remaining wash covered and refrigerated for the second batch.

   Uses Only the cut first-batch pastry bases, excluding unused dusting flour and any scraps · 3 egg yolks, for one shared egg wash for both batches

9. 9

   Step 9: Bake the first tray on the middle-lower rack at 170°C for 5 minutes. Keep the second dough batch and remaining egg wash refrigerated until ready to shape the second tray.

   Par-bake the first tray · 5 minUses Only the first egg-washed pastry bases, excluding the retained egg wash

10. 10

    Step 10: After that first 5-minute bake, place one prepared jam ball in each pastry impression and press gently to remove air pockets. Return the tray to 170°C for another 10 minutes, until the pastry is cooked through and lightly golden. Keep the remaining jam balls for the second tray.

    Finish the first tray · 10 minUses First par-baked pastry bases · One approximately 6 g jam ball per first-tray base, retaining the unneeded balls

11. 11

    Step 11: Lift the finished first tray onto a cooling rack. Roll and cut the second chilled dough batch using the same thickness, cutter, dusting flour and lightly greased tray. Brush with the retained egg wash, then bake this second tray at 170°C for its own first 5 minutes.

    Par-bake the second tray · 5 minUses Only the baked first-tray tarts for cooling, excluding reserved jam balls · The second equal chilled dough batch, prepared as in steps 6–8 · Only the retained egg wash for brushing the second tray, excluding first-tray tarts · Cornflour, as needed to dust the work surface, rolling pin and cutter · Cooking oil, as needed to lightly grease the baking trays

12. 12

    Step 12: After the second tray’s 5-minute bake, add one remaining prepared jam ball to each pastry impression, pressing gently. Bake for another 10 minutes at 170°C, until cooked through and lightly golden. Set any unused jam aside.

    Finish the second tray · 10 minUses Only the second par-baked tray, excluding the separately cooling first tray · Remaining prepared jam balls: approximately 6 g per second-tray base

13. 13

    Step 13: Cool both batches completely on racks before packing in airtight containers. Keep any unused jam and egg wash separate; the tart count depends on your cutter and rolling, with about 100 pieces as the author’s guide.

    Uses Only the completed first-tray tarts on the cooling rack, excluding the second tray and wash · Only completed second-tray tarts, excluding any unused jam or wash