The pineapple tart is packed with simple homemade pineapple jam (photo below). For the tarts, you'll need special cutters (available only in those countries) that cut the pastry while also creating an indentation for the jam filling. Cooking the jam and making the pineapple tart will take up to a full day, so plan ahead if you're going to do a lot of baking! Also, make sure you buy enough airtight containers to keep all of the cookies from being soft! Many neighbourhood sundries shops sell them for a low price, particularly during the festive CNY season.
The smaller containers hold approximately 20 pineapple tarts, while the larger containers hold approximately 50-60 tarts. Using a pineapple tart cookie cutter, cut out the dough. To cut out the form, first press firmly on the outer cookie cutter. Then, to get a good deep feeling, press down on the inner mould. Before each use, flour the cookie cutter. Place the cut-out cookies on a baking tray that has been greased. An excuse to eat a lot of food, be with mates and have a moment of guaranteed laughter. Some recipes call for straining the liquid to speed up the jam-making process, but It prefers to leave the pineapple juice in because think it adds richness to the flavour.
It adore this festival, which is steeped in superstitious beliefs that this one brief moment in the year will determine how the remainder of the year will unfold. It's that time of year when the aroma of buttery sweets fills the air – sweet, savoury, and decadent. At room temperature, homemade pineapple tart will last 7-10 days, and in the freezer, they will last a few months. The only difference between canned pineapples and fresh pineapples is that canned pineapples have been cored, leaving behind the softer pieces, so your final jam will be softer. Because of the heating process used during canning, canned pineapple has a smoother texture.