Pineapple Tarts is one of the staple cookies during CNY, definitely my family favourite too! There was a year which I dun hv time to bake and bought those ready-made ones which the family members din like. Home-made goods has the edge of being able to customise to your tastebuds.
I actually dread doing pineapple tarts cos the process involved but somehow everything is a breeze today! Probably becos of the round of practices last year and am more organise, knowing what to expect this round? The oven din even have a chance to rest, it was tray right after another tray. Somehow the baking experience is different from last year, it was a little more stressful last year but this year everything just move on its own, it’s leisure baking which I really enjoy it. The copper mould did take a few tarts to get it season but the wonderful thing is I din have to flour the mould at all. Using a different brand butter this year also give a slightly different dough texture which I had to adjust the flour proportion but everything went well.
I din get to prepare the pineapple paste this year but I din get from my usual supply either. I try another brand and was surprise that it isn’t as dry. Even after the tarts are baked, the pineapple jam remain a little moist.
I was over the cloud when I got the little star cutter last year and I have a new addition to the family this year, it’s a lovely 5-petal flower small cutter! When I saw it, I immediately know that it will be the perfect match to the pineapple tarts 🙂 Isn’t it pretty?