Life's better with cake and a sprinkle of fairy dust
These are pineapple tarts, or shortbread tart cases filled with a cooked pineapple jam. Most people in Singapore call them Kuih Tart, but most Malays I know call it Tart Teratai. “Teratai” in Malay, actually means “Lotus”. Perhaps the original design was a lotus flower, but I have found Tart Teratai in many different designs, from fluted tart shells to daisies. One of my favourite designs is the tulip. It’s not orthodox, but I think it looks sweet and makes a good gift for Teacher’s Day or Mother’s Day.
These look deceptively complicated but all you really need is a round fluted or scalloped pastry or cookie cutter. The diameter should be the desired length of your tart. Mine was a 50mm round fluted cutter, so my tulips ended up about 5cm long. You could also add food colouring to the dough to make different coloured tulips or leave it plain and get pale yellow blossoms that are quite pretty too.
70g icing sugar
1 medium egg
1 tsp vanilla extract
350g plain flour
300g pineapple jam
Optional: Food colouring, egg white to glaze
1. Cream the butter and sugar until light and creamy.
2. Add the egg and vanilla extract gradually and beat until incorporated.
3. Mix in the flours until a dough just forms. Chill for at least 30 minutes before use.
4. Roll the chilled dough on a surface lightly dusted with flour to 3-4mm thick. Cut out rounds with the cookie cutter. Place a small ball of pineapple jam in the centre (I rolled my balls into slightly longish logs as I like more slender tulips) and fold up the two sides of the pastry rounds to meet at the bottom. Pinch to seal.
5. You can add some strips of green dough to resemble the calyx. Glaze with beaten egg white before baking at 160C for 10-12 minutes. Cool before storing in an air-tight container.