December 23, 2009
This again a slight twist from the traditional pineapple tarts. Inspired by the recipe of Mrs Leong Yee Soo (from her book “Tea Time Delights”). Instead of apple-shaped pineapple tarts, I thought maybe an apple filling would be more appropriate.
I never attempted making these kind of tarts before, I always thought the process of making must be tedious. To my surprise, it is rather simple. Now with the acquired new skills, I can make some of these tarts for Chinese New Year!
Ingredients: to make approximate 50 tarts
For the apple filling
- 260g grated cooking apple (grate and press until almost dry). Note, you can have a glass or two freshly press apple juice!
- 260g castor sugar
- 1 1/2 tsp mixed spice
- zest of 1 lemon
- juice of 1/2 lemon
Put all the ingredients to a non-stick pan and cook over medium heat for 15 mins. Stir frequently. Reduce heat to low and cook until the mixture thickens and glossy. Leave it to cool and then make the jam to resemble small balls and set aside for later.
For the Pastry:
- 340g plain flour
- 1 tbsp castor sugar
- pinch of salt
- 280g butter (at room temperature)
- 2 egg yolk (lightly beaten)
- 4 tsp of boiling water
For the Glaze:
- 2 egg yolks
- 2 tsp water
for decoration, you need cloves
Pre heat over to 150’C.
Mix flour, sugar, salt and butter to resemble breadcrumbs. Add egg yolks and boiling water to the mixture and knead to form a dough. Wrap in cling film and cool in the fridge for 1/2 hour.
Divide the pastry to 8 parts and shape each part into a small roll and cut into small equal pieces. Roll each small piece to resemble a ball and flatten, put the jam filling to the center of the pastry and fold the dough over the filling and shape it to form a ball. Push 1 clove in the centre of the dough to resemble the stalk of an apple.
Beat the egg yolks and water for the glaze. Brush each tarts with the glaze, and put it in the fridge for few minutes, and glaze a second layer to the tarts and bake in the over at 150’C for 15 mins and reduce the heat to 125’c and bake for further 15 mins. The tarts should be in golden colour once cooked.
Once cool, keep the tarts in airtight container. Voila!