An Adventurous Day

 In a land with plenty of food and cookies, really what's there to learn about them? Coupled with busy moments and a general lack of interest I never brought myself to want to learn to bake pineapple tarts.

Pineapple tarts.

Today, I allow the rut to leave me and I chose to pick up a skill.

I want to bake pineapple tarts.

I have a teacher at home to see me through the errors; so why not?

I am also of the opinion that we learn best through images. I read a lot about the tarts from online recipes. But nothing beats hands on experience and seeing is definitely believing.

 First, the right species of the fruit. Last night we went round the whole of Subang Jaya to look for the pineapple. Sara says nothing but the Morris pineapples. No compromise. So you also must follow instruction. Buy and use only unripe Morris pineapples to make the jam. Why? Unripe so that you can add enough sugar as a preservative and this species is fibrous which is essential for a good jam. Two reasons given to me and I pass them to you. Pineapples should be about 900 grams after peeling. By the way we bought 4 fruits.

 Next, the pineapple is cut into small pieces and blended till watery; you may add a little water if the process is sluggish.

 Then, pour them into a pan and stir over a small fire.

How long?

By the time the juice is reduced, it may take about an hour or so.

Meanwhile, after about 35 minutes or so, add sugar.

 We added 1 cup of brown sugar and another 3/4 cups of while sugar.

 You will notice the jam drying up slowly but surely.

 The jam is ready once you see the consistency like the image above. It's really difficult to explain in words and therefore a 'picture speaks a thousand words' indeed.

 Remove the jam from the stove and fridge it for a couple of hours before use.

The next challenge is to prepare the pastry for the cookie.

 The most important ingredient to me is the type of fat. Never compromise on it. The wrong fat will mean a tart half unaccomplished. I have learnt that to eat well and heartily is to use the right ingredients. I will probably pinch one or two; after which I will not touch them for fear of fattening myself. So, the tarts must be worth consuming.

 That's 250 gm fat; 300 gm self raising flour or plain flour with 2 teaspoon baking powder and a little milk plus an egg yolk. You pump the dough and roll the jam into the pastry.

So you collect cute little rolls. The pastry is very rich and soft and it's tricky rolling them. That takes plenty of effort. Now I know why people don't bake them; just buy. As for me, if it is home made; there should be no compromise in ingredients and taste. Otherwise, don't bother to bake.

 The pineapple tarts are yummy. Melts as you bite and after this, I don't want to eat those on the shelf.

"Mou Tak Teng" ( beyond comparison)

 However, dad has a different opinion. He doesn't really go for buttery stuff and likes the dough of a stiffer nature and not so rich. So, Sara knowing her dad, has another dough concoction for dad. She uses 2 cups +2 tablespoons of plain flour, 1 cup self raising flour, 2 tablespoon corn flour but no egg yolk for a different set of tarts.

 There as the dough is of a stiffer consistency, it allows a shape and we just applied the ball of jam on top of the flower shaped dough.

 They are just as pretty and taste good too.The jam is really of the right sweetness and stiffness.

 My mum passed a container of tarts to me through my brother this afternoon. I refused to try them. Not being arrogant but plain practicality. I do not want to add calories with no good reason. I got Garrett to try them and the look on the face tells it all. I was right. The tarts are not palatable after the ones we baked.

After a hard day's work, I sat at the patio and heartily tried the cookies of the last couple of days.

Tomorrow I will tell you which ones are my favorite.

I am glad I am beginning to learn again.

Never too old to learn.

Now I know how to make pineapple tarts.

You too ?