Pineapple Tarts (Biskut Tat Nenas Gebu)

 

 Another CNY project.... made this to give some to my best friend who will be visiting Miri. She told me quite long time ago that she missed my pineapple tarts and it has been several years since the last time she had it. Since there was a long weekend and the mood was right, here it is.... two days of preparation - one day to make the pineapple jam (yesterday) & another day (today) to make the cookies.... and yet the cookies are all gone in one blink! Luckily I reserved some for my friend earlier on and the rest were just gone within the same day...! My two boys love it so much!

Making your own pineapple jam for the filling will make so much different and that is the secret to lovely pineapple rolls - the jam should not be hard after baked but soft and melt in mouth together with the soft cookies. It is hard to get nice & right texture from ready made jam. However, it requires a lot of patience - it took me 4 hours to cook the jam above slow heat. Cooking it too quick will result in tough texture as the sugar will caramelised.

 Due to curiosity, I tried KakAnim's recipe this time instead of my old favourite recipe for pineapple tarts and I'm very pleased with the result. Thanks so much KakAnim for sharing. The jam recipe is my own recipe which is moderately sweet to suit my taste.

By: Roz@HomeKreation
Source: KakAnim
Translated into English by HomeKreation
Makes >100 pcs
PASTRY:
115g Butter
115g Ghee
1 Egg
450g Flour (HomeKreation: I only used 330g)
½ tsp Salt
Ice Water (HomeKreation: I skipped) 
1 Egg - for glazing

METHOD:
1. Whisk egg lightly.
Add in butter & ghee & hand-whisk until well mixed.
Mix in flour & salt, gradually until non-sticky dough is formed.

2. Roll flat & use tart roller (see pix below) to make pattern.
Slice to size & roll a small pinch of pineapple jam.
Finish up the whole dough.
Glaze with beaten egg & sprinkle with poppy seeds (optional).

3. Bake 180C for 15-20 minutes.
Cool on rack & keep in air tight container.

PINEAPPLE JAM

Recipe By: Roz@HomeKreation

1 large Ripe Pineapple - grate & measure into 5 cups
2 cups Sugar
1 Pandan Leaf 

- Cook above small fire until thicken. This may take about 3-4 hours.
- Be careful not to cook it until too dry or else jam will be harden after cookies are baked. Use non-stick wok to avoid burning the jam.
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BAHASA MALAYSIA VERSION

Tat Nenas memang popular terutama pada musim CNY. Along buat ni utk kasi kat kawan baik yg pulang ke Miri utk menyambut CNY. Dah lama tak buat tat nenas utk dia, itu lah buat kali ni cuba resepi KakAnim... memang best resepi KakAnim ni, lemak harum & cair dalam mulut! TQ KakAnim cayang! Untuk inti jem, Along guna resepi Along sendiri.

By: AlongRoz@HomeKreation

Source: KakAnim

Resepi di taip semula utk mudah rujuk

Bilangan >100 ketul

PASTRY:

115g Butter

115g Minyak Sapi

1 bj Telur

450g Tepung Gandum (HomeKreation: Along cuma guna 330g)

½ st Garam

Air Sejuk (HomeKreation: tak bubuh) 

1  bj Telur - utk sapuan

CARA2:

1. Pukul telur dgn whisk tangan.

Masukkan butter & minyak sapi dan pukul lagi sehingga sebati.

Masukkan tepung & garam, sedikit2 sehingga membentuk doh lembut.

2. Canaikan doh & guna roller seperti gambar di bawah utk buat pattern.

Potong doh mengikut saiz di kehendakki & gulung dgn jem nenas.

Buat sehingga habis.

Sapu telur di atas nya & tabur poppy seed (jika ada).

3. Bakar 180C selama 15-20 minit.

Sejukkan sebelum di simpan dalam bekas kedap udara.

JEM NENAS

Recipe By: AlongRoz@HomeKreation

1 biji Nenas ranum yg bersaiz Besar - sagat & sukat 5 cawan

2 cwn Gula

1 helai Daun Pandan

- Masak di atas api yg kecil sehingga pekat. Along masak ni antara 3-4 jam baru siap.

- Hati2 supaya jgn terlalu kering, takut nanti jem akan keras selepas di bakar dgn biskut. Guna kuali yg tidak melekat utk memudahkan kerja.

Doh yg telah di canai dgn pencanai tat

Tart Roller (Pencanai tat)

Before bake