Recipe

Chinese Pineapple Tarts Recipe

Add Step-by-Step Photos	Juliecake / All my dishes 1 year, 8 months ago A dainty tart featured in Chinese bakeries, particularly around New Years. Prep:60m Cook:90m Servings:24	Juliecake
	pineapple cinnamon tart

Does this look good? Yeah! / Nope

Fans

chefmeow

kidaria

bluewatera

Ingredients

Filling:

2 20oz cans crushed pineapple with juice

1 8oz can crushed pineapple with juice

3/4 c sugar

2 cinnamon sticks

Pastry:

4 T cream cheese

1/2 c unsalted butter, softened

1/2 c powdered sugar

2 eggs

1 t baking soda

1 t vanilla extract

2 1/2 c flour

1/2 t salt

Assembly:

cooking spray

1 egg yolk

2 t water

Directions

For filling; drain crushed pineapple in a colander, pressing to render as much of the juice as possible. Place pineapple in a large pot with the sugar and cinnamon sticks and stir over med-low heat about 1 hour, until sugar begins crystallizing against the sides of the pan. Remove cinnamon sticks and let pineapple filling cool.

For pastry; using a mixer, beat together cream cheese, butter and powdered sugar at med-high speed. Add 2 eggs, baking soda and vanilla and beat until fully mixed. Reduce speed to low; add flour and salt until mixed well and dough begins to form a ball. Refrigerate dough for 30 to 60 minutes before assembling tarts.

Preheat oven to 350. Lightly spray 2 mini-muffin tins with cooking spray. Mix yolk and water together to make a wash.

Press 1" ball of dough into mini-muffin tin and fill with pineapple. Take remaining dough and roll thin, cutting narrow strips, less than 1/8 " wide. Use strips to create a double lattice top over each tart. Brush with egg wash and bake for 25 minutes.

Makes 24 mini tarts

Recent Gawkers