Pineapple Tarts (Bánh Dứa)

My mother bakes awesomely delicious Pineapple Tarts (Bánh Dứa) and that is one of the highlightsTraditional Vietnamese Food whenever we go back home for Lunar New Year. Pineapple tarts take up lots of hours to make as there is the cooking of pineapple jam (which can take hours) and preparation of pastry followed by baking. Usually, my mother will make the pineapple jam in advance and keep it in the fridge until needed.
 

 

Unlike some poor tasting recipes, my mother’s pineapple tarts have a nice buttery smell pastry which melts in the mouth. Here is also one of my favorite Traditional Vietnamese Food. It does not crumble in your hands, yet it nicely disintegrates when savored. Over here, I only managed to get the recipe for the pastry and will put up the recipe for the pineapple jame and baking time when I get my hands on her secrets. If you have been baking pineapple tarts, try this pastry recipe for a change. 
 

 

Sift the flour and add in the castor sugar. Using the pointed ends of a fork, rub the butter into the flour until it looked like fine bread crumbs. If necessary, use fingertips to continue rubbing lightly the bigger pieces into finer pieces. Add egg yolks and cold water at the same time and lightly combine them using finger tips (rather than kneading them like bread dough) before rolling out to desired thickness between baking / greased paper. (The fork and fingertip technique is what makes the pastry special).

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From VietnameseFood.com.vn