Thursday, January 22, 2009

"Wang Wang" Tarts

This is a record of all the pineapple tarts I have attempted since January 2008. I am so happy to be able to bake this, my all-time favourite snack. It's a real challenge trying to identify a good vendor for this snack. Everyone has an expectation of what it should be, ideally. Of course, it's hard to achieve one that satisfies everybody so I should be happy if I like it myself, right?

I absolutely loved the pineapple tarts that I baked last year. The pastry is of the right texture and taste. Since it was my first try, I used commercial pineapple filling. I tested another brand of filling this year and that turned out alright as well. I was sure one packet wasn't enough so I bought another packet which started my adventure in semi-making pineapple fillings. I shan't go into details but I've certainly learnt lots from this attempt. I can't say for sure that I will or won't be making my own pineapple jam next year, though. There is a certain sense of achievement if I get it right, I'm sure.

So, this picture below is this year's version of pineapple tarts. My earlier attempt was to crimp it so it resembles a rose, lots of room for improvement. As for the version below, I cannot say that there is a remarkable improvement in the appearance but what matters is the taste, don't you agree? I gave J some jam as I had too much and she kept praising it, so it can't be that bad. I had also learnt that pineapple tarts usually taste better the day after baking. Hubs and I have been munching on them every night, we'll have lots to pay back later...

If you are keen to cook your own pineapple jam, you may want to refer to Rei's post.


Passionate About Baking said...

Hi Yuri,
Yes, thanks! Your pineapple fillings sure was nice & perfect for my "closed" pineapple tarts. Like I said, didn't bear to use it until I ran out of fillings! Hahaha...Thanks for sharing! :)

Yuri said...

Hey J, glad you liked the fillings. Thanks for sharing your ocokies, they were lovely too.