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A couple of weeks ago, James and I made some pineapple tarts to rein in the Year of the Horse (pun fully intended). We spent a good three hours slaving over the stove, making the pineapple jam. Yes, if you’re gonna make the precious jam from scratch, it will take the puréed pineapple a very long time to cook down to a good, viscous consistency that is firm enough to shape. But all the effort paid off and we ended up with some very delicious and – dare I say – authentic pineapple jam, perfect for sitting atop some buttery, melt-in-your-mouth pastry.
For those who don’t know, pineapple tarts are a popular Chinese New Year snack that traditionally make their appearance around the festive season without fail. There are many different versions of this sweet treat, but none quite as famous or adorable as the flat, open-faced tart sporting a dollop of deep golden jam sitting neat and pretty on top.
We didn’t have the right pastry cutter for the base, but made do with a simple cookie cutter I bought a couple of years ago that I never quite utilised as much as I thought I would. They made lovely shapes that were just the right size for the jam to sit on. The result? Cute little bite-size tarts that wouldn’t look out-of-place at a festive Chinese New Year pot luck.
Homemade Pineapple Tarts
a “festive cookie” that is popular during chinese new year in singapore & malaysia.