Sticky Pineapple Tarts for Chinese New Year

A couple of days ago I attempted to make pineapple tarts for our cooking club meet-up. This wasn’t part of my original plan because I’d never made pineapple tarts before, let alone gluten-free ones. My original plan was to make Fuchsia Dunlop’s Yangzhou fried rice which seemed quite easy (read lazy).Then I asked myself the question – what would Ratna make? The answer I got was – definitely not just fried rice. So I decided to give pineapple tarts a shot.
The tarts were easy to make albeit labour-intensive and it was fun to try something new.However, when I bit into the tart I was extremely disappointed. Even though it was tasty I wasn’t expecting the tart to be as crumbly as it was. After spending some time fuming and fretting over what I thought was an epic failure I googled ‘why are my pineapple tarts so crumbly?’ and it turns out that’s how they are supposed to be. Even my friends, who are pineapple tart connoisseurs, confirmed that the tarts are supposed to be crumbly and quickly gobbled up a few. So I guess things were not as bad as I made them out to be. All’s well that ends well.
Happy Chinese New Year – hope the year ahead is full of happy surprises.

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