Browning My Pineapple Tarts
Posted by Shanna on 14 January 2007
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!
14 January 2007 at 9:52 pm
glaze with yolk … but if you find it too thick, add an egg. Water dilutes and lightens the color.
If you bake closed ones, you can omit the glazing too. But the taste may differ.
Keeping the paste and dough over night may help too.
15 January 2007 at 12:12 pm
If I omit, it’ll look so dull! Must be brownish leh… So I’ve tried with egg yolk, turned out ok, provided I glaze it at least twice during the baking period!
15 January 2007 at 8:11 pm
actually not true u know .. i’ve ever tried it w/o glazing and it turned browned too … very weird. hahaha. i think it’s partially due to oven temperature too. But the taste is not nice. Glazed ones definitely taste better. I intend to add egg and egg yolk together. Yolk alone abit thick to glaze on open faced tarts.