Mini Pineapple Tart
To tell you the truth, although the egg tart is very popular, and I like it very much, when it comes to Pineapple Tart, I really think it is an invincible tart. It is more delicious than egg tart. After eating, the crisp and fragrant tart skin is lined with the fragrance of fresh pineapple, which is irresistible. To explain, the finished product is the smallest tartar mold, which is called mini.: (four materials are units)1、 No matter baked egg tarts or fruit tarts, it is easy to calculate the amount of tarts. The amount of tarts is basically equal to the full capacity of all tarts. The egg tarts do not need to be processed before the tarts are loaded, and the amount will not be reduced. However, the water will be lost during the processing of fruit tarts, but the amount will not be reduced much if the starch is used to absorb the water. In addition, we do not need to add 100% to the full amount when we put tarts. On the other hand, different fruits, After heating, the water yield is different. For example, the water yield of green apples is small, and that of pineapples is large. When hot processing fruit tart stuffing, the amount of starch is more than that of green apples;2、 It is not recommended to heat the fruit too much. The fruit will be cooked very well, and it will be too soft and wet, and it will be soaked with tarts;3、 When making fruit tart stuffing, I think green apples and pineapples are the best choices. Green apples have a good taste in QQ. Pineapples are irritating. Pineapples should not be too ripe. Raw pineapples are better than canned pineapples. If blackberries, blueberries, strawberries and other fruits with large water yield are used, consider adding some bread bran to absorb water;4、 When making stuffing, the raw meal will be more viscous and the effect will be better. The amount of corn starch will be a little more.5、 Tarts can also be made by yourself. For example, light pastry dough - 200g flour, 1 egg, 100g butter, 5g salt, 1 teaspoon ~ appropriate, sweet pastry dough - 200g flour, 1 egg, 20g sugar, 1 pinch of vanilla powder (can be replaced by essence), 100g butter, 1 pinch of salt, 1 teaspoon ~ appropriate; (the above recipe is extracted from the foundation of French western cuisine. According to the author's understanding, the recipe can basically be used as the dosage of a large and medium-sized tart. Everyone can adjust the dosage of the size of the tart you want to make by referring to the proportion of the recipe.)6、 If it is a homemade tarts, do not rub the tarts for too long. The dough will be gluten, so it will not be so crisp;7、 This time, the pastry is used. The advantage is that it is crisp, but the disadvantage is that it is lack of hardness. Therefore, we must fry the tart stuffing dry, and it is better to use the sweet pastry dough formula to make the tart.
Step 1 . Fill a bowl with half a bowl of water, add 1 tablespoon of salt, stir until the salt dissolves, soak the pineapple chunks in a saltwater bowl for 5-10 minutes, then remove and cut into small pieces, the size of which is about half a finger;
Step 2 . Open the pot, medium heat, add butter and pineapple seeds, stir in the pot for a moment, add sugar, and wait for the sugar to dissolve before adding cornstarch. First add 1 teaspoon and stir until transparent, then gradually add 1/2 teaspoon of cornstarch and stir evenly. The purpose is to let the starch absorb the water seeping out of the pineapple. If it still feels watery, add 1/2 teaspoon of cornstarch. The main goal is to make the tart filling thick and transparent. In practical operation, gradually add starch to make the tart filling thick. Because the tart skin is a thousand layered skin, it is not soaked in water, and the pineapple must be fried until thick;
Step 3 . When the tart filling is lifted, it can be seen that the tart filling is relatively thick, as shown in the picture;
Step 4 . Use a mold to press out the tarts;
Step 5 . After pressing out the tart dough, place it in the mold and pinch it with your fingers until it covers the entire tart mold. Use your fingers to press off the excess edges of the tart mold, and then use a toothpick to make a few holes in the tart dough;
Step 6 . Fill the tart filling into the tart mold, about 80-90% full, then place the tart mold into an old baking tray and bake in a preheated oven for 12-15 minutes at 350 degrees F until the tart skin is golden brown.
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