Servings: 50pieces (depending on your cookie cutter)
Author: Marvellina
If you are looking for a soft and buttery Singapore/Malaysian style open-faced pineapple tarts recipe for Chinese New Year, you want to try this recipe out. No special mold is needed. I use a cookie cutter to make this.
Divide the pineapple jam into about 5 grams pieces and roll them into round balls. Cover and keep them chilled in the fridge while you prepare the dough
Prepare the cookie dough:
Cream the softened butter and sugar until combined. I didn't use a mixer and just use a spatula to mash the butter and sugar until they are creamy. Then add 1 egg yolk and the whites and mix again until just combined
Sift in the all-purpose flour, salt and cornstarch. Fold with a spatula to roughly combine and then use your hand to mix into a soft dough. Don't knead it too much. We just want it to come into a mass of dough. Cover and let the dough rest for 20 minutes. Do not skip the resting part
Shaping:
Preheat oven to 350 F (180 C). Pinch off a small amount of dough, about 10-15 grams for the lattice top. Divide the dough into two. I find it easier to work with a smaller amount at one time. Keep the other wrap up while you work with one
If you have a silicone mat, use this to roll the dough out. Otherwise, you can put the dough in between sheets of cling wrap to prevent sticking, and roll it out into about 1/4 inch (about 5 mm) in thickness using a rolling pin
Cut the flattened dough out with a cookie cutter. I use a thumb to make a slight indentation on the middle to put the pineapple jam. Brush with egg wash. Put the rolled pineapple jam in the middle. Repeat with the rest of the cut-out dough and filling
Pinch off a very small amount of dough and roll into thin strips and place on top of the pineapple jam for decoration. Lightly brush again with egg wash
Baking:
Bake in a preheated oven for 12-15 minutes (depending on the size of the tarts) or until just lightly golden brown. Let them cool down on the pan for 1 minute and then transfer to cooling rack to let them cool down completely
Storing:
After cooling down completely, store them in an air-tight container. The drier the pineapple jam, the longer you are able to keep the tarts at room temperature for up to about 3 weeks