More "tartlet" than "tart", really. A traditional Chinese New Year delight.
We didn't do anything fancy to welcome the Dragon Year (not that we've done much every year in Sydney anyway...family meal at my aunt's...maybe a steamboat party for our pals...and we didn't do both this year) so I thought I'd make some of my mother's pineapple tarts yesterday.
It's been a while since I made some (and it's always been with her around) and I forgot how long the whole process would take. The pastry bit was easy but the pineapple jam...ARGH! It took its own sweet time to caramelise (so long that I had to call my mother long-distance to ask if I read the recipe, written in Chinese, right) then I had to wait for it to cool down in the fridge before I could shape the lot into tiny balls. Half-a-day later, I only had a hundred baked tarts to show. Bah. Good thing I decided beforehand to cheat and made the open-face version instead of her cute but time-consuming little pineapples. And you know what they say about mothers' cooking being the best? Not only do her tarts look better than mine, they taste better too. Not that mine are crap. They are just not my mum's.
2 came to play:
That look extremely good! I have never had a pineapple tart before, really want to try one now.
I don't know if you can get them Sydney.
Not the Singapore-style ones anyway. I've seen some Taiwanese ones around but they are a little different.
You can try to make some. Loads of recipes on Google. x
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