I promise to show which crimper I’m using to make the above tarts. I personally find the plastic one better than the metal ones as it’s not as stiff so it’s easier to control the pressure when you crimp on it.
And for those who would like to do this design, here is a simple design to show how it is done.
Red refer to the 1st layer of crimping and Blue is the 2nd layer. So you actually crimp 8 times per tart!
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the pineapple tarts are very pretty. Great explaination you have there. May i know where can i get the tool? =3
By: erin on January 20, 2010
at 2:43 pm
You are so sweet to share with us. I bot the plastic crimper too. Agreed with you, it is a breeze using it, compared to the metal one. This is more easy to grip and is much larger, giving more defined patterns.
Thanks for sharing..with your tips we could make great pineapple tarts too.
: ))
By: Irene Low on January 20, 2010
at 2:44 pm
Hello… Can let me know where the exact place to find this crimper? I only able to find the metal type.. Not able to find this plastic crimper…
By: Katherine Kang on November 20, 2011
at 9:29 pm
Hi Katherine, check out Phoon Huat!
By: Elyn on November 21, 2011
at 11:47 am
Hi Elyn,
So kind of you to share how to do Rose Pineapple Tarts… ^_^
By: Esther on January 20, 2010
at 4:52 pm
Thanks for sharing, Elyn. Still hope to have your recipe
By: Hien Bui on January 21, 2010
at 4:25 am
You’re very generous to share all these useful tips!
By: The Little Teochew on January 21, 2010
at 2:36 pm
hello. im a silent fan of your blog. been visiting here for long long time.
i am keen to find out if you can share with me best place to get a kitchenaid. i am thinking of one for myself but its pretty expensive in kl, abt Rm2,600.
do let me know if there are good deals in singapore. many thanks.
your model is ksm150? how many litres is that? im thinking of the same as well.
By: familyfirst on January 22, 2010
at 11:38 am
If u can use the ‘teethless crimper’ the rose pineapple tart would really look rose-y…its very difficult to get though..
By: aida rosli on January 22, 2010
at 7:17 pm
Hi,
Can I know if you glaze the rose pineapple tart? Cuz it doesn’t look like glaze…
By: Sherreen on January 23, 2010
at 2:05 am
Hi Erin, I got the tool from those neighbourhood houseware shop or try Ailin Bakery @ Tanjong Katong.
Hi Irene, glad you find the tips useful!
Hi Esther, Hien Bui and The Little Teochew, you’re most welcome!
Hi Aida, that will be interesting to use a teethless crimper!
Hi Sherreen, I didn’t glaze the tart.
By: Elyn on January 24, 2010
at 8:09 am
thanks elyn. i found it at my neighborhood household store…just like you said. =)
i hope i can create wonders like u did using that tool. finger crossed. X
By: erin on January 29, 2010
at 10:10 am
Hi Elyn
Thanks for the great tips! Can i know what would be the temperature and time for baking rose tarts? Thanks
By: Tracy on January 24, 2010
at 9:49 pm
Thanks so much for sharing. You are so generous, despite selling them but you shared!
By: cuen on January 25, 2010
at 11:05 pm
Thanks for this tutorial. I want to try doing the rose this year.
By: SIG on February 3, 2010
at 5:47 pm
Hi Tracy, I usually bake them at 170 degrees for 15 mins but it will depends on individual oven.
Hi Cuen and SIG, you’re most welcome. I hope you find the tutorial useful.
By: Elyn on February 4, 2010
at 10:38 am