Tangerine Pie
Martha and chef Pichet Ong make delicious caramelized pineapple turnovers known as "tangerine pie." Part 1.
Tangerine Pie: Caramelized Pineapple Turnovers
Watch the Video
Tangerine Pie
Martha and chef Pichet Ong make delicious caramelized pineapple turnovers known...
Watch the Video
Tangerine Pie
Martha and chef Pichet Ong make delicious caramelized pineapple turnovers known...
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The Martha Stewart Show
- Yield Makes about 3 dozen turnovers
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Ingredients
- 2 medium, ripe pineapples, peeled, cored, and finely chopped
- 1 cup plus 2 tablespoons crushed palm sugar
- 1 cinnamon stick
- 1 1/8 teaspoons salt
- 2 cups all-purpose flour, plus more for rolling
- 1/3 cup plus 2 tablespoons custard powder
- 1 tablespoon dried milk powder (full fat, not skim)
- 3/4 cup plus 1 1/2 teaspoons unsalted butter, room temperature
- 2/3 cup confectioners' sugar
- 1 large egg
- 3 large egg yolks, beaten
- 36 whole cloves, optional
Directions
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Prepare filling: In a medium saucepan, combine pineapple, palm sugar, cinnamon, and 1/8 teaspoon salt. Place saucepan over low heat, and cook, stirring occasionally, until sugar has dissolved and liquid has evaporated, about 45 minutes. Transfer mixture to a bowl, cover, and refrigerate at least 2 hours, or up to overnight.
Tip: Crushed Palm Sugar and Custard Powder (fat free is okay to use) can be found at kalustyans.com. - Prepare dough: Into a medium bowl, sift together flour, custard powder, and dried milk; set aside.
- Place the butter, confectioners sugar, and remaining teaspoon salt in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until mixture is light and creamy, about 4 minutes. Scrape down the sides and bottom of the bowl; slowly add flour mixture and mix until well incorporated. Add egg and continue mixing just until the dough comes together; it will be sticky. Form mixture into a ball, press into a 1/4-inch-thick disk, and tightly wrap with plastic wrap. Refrigerate until chilled and firm, at least 2 hours, or up to overnight.
- Line two baking sheets with parchment paper; set aside. Unwrap chilled dough and form into 1-inch balls. Press each ball into a thin 3-inch disk. Put 1 heaping teaspoon pineapple mixture in the center of each disk. Fold dough over filling to make a half-moon shape; pinch edges to seal in filling. Gently press and roll dough back into a 1-inch ball. Place filled dough balls 1 inch apart on prepared baking sheets. Refrigerate until chilled and firm, about 15 minutes.
- Meanwhile, preheat oven to 350 degrees.
- Brush each dough ball with egg yolk and stick a clove in the center of each, if desired. Bake until golden, 20 to 25 minutes. Transfer to a wire rack and cool completely before serving.
In Singapore, it is called Pineapple tarts. During the Chinese New Year, most household will have a bottle of it. Everyone want to have good luck and wealth for the coming year. I don't like milk powder to the tarts instead I put icing sugar 1 tablespoon to the pastry and 2 egg yolk, no egg white. The flour is 250g and butter salted 170g. No salt for the pineapple filling. You can try putting soya flour 100g instead of using all plain flour.
Thanks for having Pichet as a guest chef. It was a pleasure to see him. This recipe worked perfectly (followed it to a tee) and got good reviews at a large dinner gathering. Would be very good served with coffee or hot tea.