Name: Gluten-Free Pineapple Tarts for Chinese New Year
Ingredients: 4-5 medium to large ripe pineapples.; 450 g Bob’s Red Mill 1-for-1 gluten-free flour; 280 g butter cut into small pieces and frozen (If unsalted add 1 tsp of salt); 2 eggs beaten; 3 tbsp ice water; 1 egg beaten

Gluten Free Pineapple Tarts

Dessert, Treat

Equipment Needed: Oven, Cook Hob, Food Processor

Time Needed: 4 hrs

✓ Gluten Free

Contains Dairy

Contains Eggs

✓ Nut Free

This buttery pastry with a sweet pineapple filling is a mainstay of almost every household’s ba bao he (eight treasure box). Pineapple sounds like the arrival of prosperity in several Chinese dialects (ong lai in Hokkien and wong lai in Cantonese).

We know you are busy, busy, busy getting your spring cleaning done and preparing for family reunions. We have based this recipe on Bob’s Red Mill 1-1 Flour blend, which is widely available in Singapore.

Ingredients

Pineapple Filling:
4-5 medium to large ripe pineapples.

Pastry:
450 g Bob’s Red Mill 1-for-1 flour
280 g butter cut into small pieces and frozen (if unsalted add 1 tsp of salt)
2 eggs beaten
3 tbsp ice water

Egg Wash:
1 egg beaten

What you need to know

Recipe Notes

Equipment: A food processor is recommended. If you have a Thermomix, both pineapple filling and dough can be prepared in it. The fresh pineapple can also be shredded using a grater.

Where to find supplies: Bob’s Red Mill 1 to 1 Flour Blend – available at most Cold Storage and Marketplace stores, Mustafa, Phoon Huat. If you are not able to make your own pineapple filling, pre-made filling is available at Phoon Huat.

Instructions

Pineapple Filling

Remove outer skin and eyes of pineapple
Use a food processor, blender chop up pineapples, not too finely.
Place the chopped pineapple into a heavy pan. Bring pineapple to a boil and cook over medium heat while stirring frequently for about 3 hours until the pulp is dry and brown.
Chill the filling and roll into 9 gram balls.
Keep leftover filling in the refrigerator in an airtight container.

Dough

In a food processor, pulse flour and frozen butter until it has a course sand like consistency.
Add eggs and ice water and mix into a dough. Pulse until combined.
The dough will not hold together at first, so work it till the butter has melted slightly and the dough is just intact.
Divide the dough into 3 pieces. Chill in fridge for at least 30 minutes. Leave 2 in the fridge as you roll out 1.
Use a small amount of BRM 1-1 flour or rice flour for rolling out the dough.
Shape as desired. Glaze with egg wash. Bake in oven preheated at 160°C for 20 minutes.

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