Thursday, June 11, 2009

Pineapple Roll Tarts

Today I made pineapple roll tarts for Chloe's teacher who has been so patience in teaching her to do art work. Did you notice the picture that I attached in my previous post Chloe's Preschool First Day? That is a cloth's version of Humpty Dumpy. She is feeling better now when we talk about school. Whenever I fetch her, she will sing song (unlike the sobbing face when I send her to school in the morning). She will help the teacher in art work, dance around at school, hop hop hop like a kangaroo. I guess she starts to enjoy it. Below is the recipe that I use to make the roll tarts. Enjoy.


Pineapple Jam (Filling)

500gm rock sugar

3 big pineapples

2 cm cinnamon sticks



250gm Butter

60gm French Sugar

1 whole egg

1 egg yolk

400gm plain flour

40gm castor powder



Pineapple jam

1. Cook grated pineapples together with cinnamon in a pot with sugar for about 1 hour, stirring occasionally

2. Cook until the pineapple jam become brown. Remove from stove and set aside to cool.

3. Roll jam into small balls.



1. Preheat oven to 180 deg C

2. Cream butter with fine sugar in a large mixing bowl until light and fluffy.

3. Add egg and beat well

4. Sift flour and custard powder into the mixture. Fold to incorporate all ingredients to form a smooth pastry dough


For pineapple rolls

1. Beat 1 egg in bowl for glazing

2. Place some pastry dough into mould. Using your thumbs, pipe dough of about 5cm in length. Place a pineapple jam ball on it and roll the pastry up to enclose the pineapple jam

3. Brush tarts with egg wash. Bake in a greased, lined tin for 15 minutes or until golden brown

4. Cool the tarts on wire rack.

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