This cny, I made healthy pineapple tarts.
The pastry for the first batch was made with 100% olive spread and the second batch, I decided to use 50% olive spread and 50% butter.
The pastry is more suitable for the wrapped tarts. For the cut-out type, just add more flour, a little at a time to get a stiffer dough that can be easily rolled out and cut.
The Recipe:(makes about 35 pieces)
75 g olive spread
75 g butter, softened
25 g cream cheese (used low fat)
15 g icing sugar, sifted
3/4 teaspoons vanilla essence
1/4 teaspoon fine salt
175 g cake flour or Hongkong flour
15 g cornflour
1 egg yolk
1 egg yolk, mixed with 2 teaspoon water for glazing
1. Cream olive spread, butter, egg yolk, salt, vanilla essence and icing sugar till just combined. Don't over mix.
2. Add in cornflour and flour. Mix quickly by hand to get a soft dough. Cover and rest for 15 minutes.
3. Use a measuring spoon to scoop even amounts and roll into balls to wrap the pineapple jam.
The size of the jam and pastry is up to personal preference.
(I used a half tablespoon for the pastry and a teaspoon for the jam. I levelled off both ingredients and rolled them into balls.)
4. Use a pastry crimper and make patterns to your fancy. Place on baking tray and glaze with egg yolk. Use a suitable-sized brush to do the egg glaze. Don't over-glaze as too much egg will flow to the tray and the tarts will end up having a dark rim at the bottom.
5. Bake in preheated oven at 160 deg C for 14 minutes. The wrapped tarts will crack a little while baking. Once cooled, they will return to their original shape/size. This is due to the jam expanding when heated up.
My first batch - 100% olive spread used
The second batch - 50% olive spread + 50% butter
Verdict: Definitely the second batch tasted better than the first! The first batch had a slight hint of olive oil flavour but was not detected in the second batch. I will continue to make both types as I like the taste and texture!