I tried making pineapple tarts last Monday. It was a semi success. Well, the pineapple tastes great, so did the pastry, BUT the tarts didn’t brown nicely and the pineapple was still very much in chunks!
I realise that making the tarts isn’t that tedious, its only the preparation like the scraping of the pineapple was the worst! But once that is done, the rest just falls into place. Thank goodness I had mum do the scraping for me cos I said that I had to work, so I’ll have no time to do that! :D 3 pineapples later, she was complaining of sore fingers and burning sensation on her fingers, despite using gloves! Oops….
Cooking the pineapple took me close to half and hour to get the right colour and dryness. Preparation of the dough, including chilling, took me another half hour. I had a hard time getting the dough and pineapple into a consistent size too! The recipe stated to glaze the tarts with egg, half and egg yolk and abit of water. THAT was where the mistake was! I baked for more than half an hour, and my tarts still looked so pale!
Its only after doing the first 2 batches that I confided in a friend about the glaze and she said, use only egg yolk! SO… today, I will be trying it again and hopefully, this time, it will turn out much better. I’ll also have to cut the pineapples again cos when I bit into the tarts, the whole chunk of pineapple came out! Its not fine enough! Besides that, the tarts tasted great!
Watch this space for my successful tarts!
