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| Pineapple tarts made with love |
Ever since I was young my mum would always bake lots of goodies as the festival gets closer, especially Pineapple tarts. As we didn't have much money then, my mum would make pineapple tarts and sell them to her colleagues (who would gladly place order). All so good.. the buttery melt in your mouth tarts, and pineapple fillings that were cooked over charcoal fire. Those good old days. Since mum became unwell 2-3 years ago, she has stopped baking, and partly also because she hasn't figured out how to operate those 2-in-1 convectional oven.
So as we (Mum and I) were having 1 of small talks, we were both reminiscing the good old days plus the goodies, and we decided why not we bake a batch over at my place? So the idea was born, and my mum decided that she make the pineapple fillings ( no more over the charcoal fire, but over the gas stove) over at her place and bring over and we will do the rest over at my place.
Hence this morning we had so much fun baking together. It was fun baking with mum. Last time whenever mum bakes I was not allowed to help, as its deem that I would be playing more than helping.
Also I've decide to blog about it partly to document down the recipe (as old people dislike measurement, and everything is done via estimation), and also to keep as memories. As we grow up, our parents grow older, I do not know how many more times we can do this together.
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| Mum mixing and kneading the dough |
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| A we-fie with mum while baking |
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| All ready to go into the Oven |
Ingredients :
Tart
about 850-900gm Plain flour
500gm butter
1 tablespoon sugar
1 egg
Pineapple filling
can be store bought or DIY
for DIY
Roughly about 5 pineapple, grated
sugar
Method :
Tart
Mixed all the ingredients by hand till they form dough
DIY pineapple filling
drained grated pineapple
cook over small fire w sugar (to taste as some like it tangy while others sweet)
P/s : Mum add about 200gms of sugar to 3 pineapple to start off)
P/s : Mum add about 200gms of sugar to 3 pineapple to start off)
stir often, and cook till all juice have been evaporated and pineapple is dry, and allow to cool
Roll dough out and cut with pastry cutter
roll pineapple filling into balls to be placed in the middle
egg wash pastry portion (use only egg yolk)
Pre-heat oven to 165- 170 degree celsius
bake for 20 mins
allow the tarts too cool before storing in containers
