NTUC FairPrice SCS Pineapple Tart Recipe
Offers valid from 10 - 23 January 2020
SCS butter unsalted/ salted
Chinese New Year Pineapple Tart Recipe
Pineapple filling
3 Pineapple
350g sugar
Pinch cinnamon powder
Pastry
420g plain flour
30g milk powder
227g SCS butter (cut to small cubes)
120g sugar
1 egg
Method - Filling:
1. Using a grater or processor, finely grate the pineapple to bits
2. Heat a pan, add in the grated pineapple. Fry and keep stirring to prevent from burning
3. Cook until the liquid from the grated pineapple is almost dried up
4. Add in sugar and cinnamon powder into the pan. Keep stirring until the filling becomes thick and sticky
5. Set the filling aside to cool down completely before shaping into an elongated roll
Method - Pastry
1. Stir the flour and milk powder with the sifter. Put SCS butter and sugar into a bowl, and mix it using a paddler. Add egg, and mix it well.
2. Add plain flour and milk powder into the bowl, and mix it using a paddler. Add egg, and mix it well
2. Add plain flour and milk powder into the bowl, continue to mix until the dough can hold itself
3. Chill the dough inside the fridge for 2 hours
Instructions:
1. Preheat oven to 180 degree celsius
2. Put the dough into a pineapple roll pastry press or mould, press out into a strip of 5cm length. Place pineapple filling at one end and roll up the pastry, as in a Swiss roll, enough to enclose the jam. Do not overlap the pastry. Cut off the excess
3. Lightly brush some egg wash over the pastry, and bake for 12 to 15 mins
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