2007 Pineapple Tarts
The verdict is out, and I’m happy to annouce that I do not have to give up baking pineapple tarts for good! I am not boasting, but I think of tarts that I’ve been making for the past 4 years and I think this year’s beats them all thumbs down. 
I have Valarie to thank for her wonderful pastry recipe, and both Valerie and my Ah Kim for the improvised pineapple jam recipe.
I make my open pineapple tarts based on 1 very important principle - that the pineapple jam has to be hand-made, otherwise I would rather not make any. Yes it is very time-consuming and labour-intensive (I spent 3 hours cooking 4 grated pineapples because I don’t drain any of the juice away and I have no idea how long The Hubby took to grate the pineapples), but I think it is worth my time because I am making them for my loved ones.
Pineapple Jam
4 pineapples, grated
500g rock sugar
some cinammon stick
some cloves
some aniseeds
I’ve made about 150 tarts, but the bulk of it will be going into the stomachs of my colleagues tomorrow. Will be doing another 300 tarts to give away to family and close family friends. My mum seems to think that they are good enough as giveaways to family friends this year.
As for me? I’m just glad I have some nice pineapple tarts to feast on!
Lovely pineapple tarts! How is the pastry? Melt in the mouth type?
just want to know if you will be posting your dough recipe since you said they now melt in the mouth.
Please email me if you cant post it here.
Thanks
Hi Elyn, yes! The pastry melts in the mouth. But it breaks a little too easily, so I’ll be making other batches with a firmer dough.
Hi Lim, I’ve posted the major ingredients used in the dough. Do try to attend Valarie’s baking workshop to get the full recipe. Her workshops are worth attending.
Sigh… I missed Valerie’s pineapple tarts workshops on Thursday and Sunday at the Serangoon. I was away during the week and came back on Sunday which was my daughter’s 10th birthday. Possible to exchange one of her recipe for this?
Hi Lay Lian,
I’ve emailed you.
Hi dear,
Your tarts look great, can you email me your receipe?
I have done it last saturday, was successful but my crust not good
enough.
Really appreciate it.
Josie, I used the recipe by Valerie (and tweaked it a little) for my crust. If you are interested to learn how to do the crust, pls contact Valerie at valsworkshop@yahoo.com.sg for her latest schedule.