Rose Pineapple Tart Cookies
Introduction: Rose Pineapple Tart Cookies
Rose pineapple tart cookies are basically a rose shaped cookie with a pineapple filling in a buttery and crumbly pastry. It is a very popular cookie in Southeast Asia. A must have, especially for the festive seasons. This appetizing cookie has a sweet and slightly tangy pineapple paste filling embedded in a slightly savoury butter-rich cookie crust. The ultimate taste is to have a melt-in-your mouth cookie crust. The filling is made from fresh and juicy pineapple cooked till dry with sugar and reduced to a golden brown colour pineapple paste. You can choose to make the pineapple filling yourself or it can be store bought as well.
The outer pastry is made by first rubbing cold butter into dry flour mixture till it resembles coarse crumbs. Then cold egg yolk mixture is added and mixed till a dough is just formed. The crumbly pastry when baked resembles shortbread. Use a good quality butter to get a truly buttery fragrance. Then, use a cookie crimper to shape the dough balls into rose shape or any of your desired design. Glaze the finished pineapple tart cookies with egg wash before baking. 763
And we’re done.
The design of these rose pineapple tart cookies is especially suited for the festive seasons as well, as it looks so festive and represents flower blooming amidst a happy and harmonious atmosphere during the festivities. The buttery, melt-in-the-mouth pastry enveloping the juicy pineapple paste makes these rose pineapple cookies simply irresistible. Once you have made these tart cookies yourself, you will definitely want to make them over and over again, as they are not just buttery delicious, but are extremely easy to make too. These homemade pineapple tart cookies are definitely so much better than store bought ones!
Supplies
Pastry:
* 400 gram all-purpose flour, sifted
* 50 gram corn flour, sifted
* 45 gram icing sugar, sifted
* 1/4 tsp salt
* 280 gram butter cut into cubes, chilled
* 3 egg yolks large, lightly beaten
* 3 tbsp COLD water or ice water
* 1/2 tsp vanilla extract
Filling:
* 400 gram pineapple jam (homemade or store bought)
Egg wash:
* 1 egg yolk
* 1 tbsp water
Step 1: Roll the Pineapple Paste Into Balls.
To make these dainty and beautiful pineapple tart cookies, first roll the pineapple paste into balls about 5 gram each.
This can be done way ahead of time in an air tight container and set aside in the refrigerator until needed. To do this, have a wet cloth nearby so you can wet your hands slightly to prevent the pineapple paste from sticking to your hands when you shape them.
To make your own pineapple jam paste, see recipe here: Pineapple Jam Recipe.
Notes:
You can make your own pineapple jam paste or just buy ready made pineapple paste which is readily available in most Asian stores.
Have ready rolled pineapple paste balls in airtight container and keep in the refrigerator before you start making these pineapple tart cookies.
Step 2: Cut Cold Butter Into Cubes.
Cut butter straight from the refrigerator and leave to chill back in the refrigerator until ready to be used.
Note:
To make these pineapple tart cookies, we need to have COLD butter cut into small cubes.
Step 3: Sift Dry Ingredients Into a Large Mixing Bowl.
Add sifted all-purpose flour, cornflour, icing sugar and salt into a large mixing bowl. Mix well to combine.
Note:
Icing sugar or powdered sugar easily absorbs moisture from the air, hence forming hardened lumps that can affect the texture of the pastry. Sifting removes these lumps and makes the sugar fluffier by adding air.
Step 4: Beat Together the Egg Yolks, Cold Water and Vanilla Extract.
In a measuring cup, beat together 3 egg yolks, cold water and vanilla extract. Set aside to chill in the refrigerator till needed.
Note:
The liquid egg yolk mixture needs to be COLD when used.
Step 5: Mix in the Cold Butter Using the Rubbing-in Method.
Add the chilled cold butter cubes into the flour mixture. Use the rubbing-in method to mix the flour and butter together.
Rubbing-in method:
Using a pastry cutter or pointed end of a fork or your fingertips, cut/rub the cold butter into the flour mixture until it resembles fine bread crumbs. You essentially want to coat the butter crumbs in the flour mixture. The end result will be a mixture that resembles coarse crumbs.
Step 6: Add in the Cold Egg Liquid Mixture.
Using your fingertips or the tips of a fork, gently gather all the butter crumbs into one large dough ball. Be sure NOT to knead the dough so that the dough remains crumbly. 763