Reviewed: Oct. 5, 2011

Made with all purpose flour and 1 and 1/2 teaspoons of baking powder instead of self-rising flour. Wonderful! Not too sweet either. Thanks for posting Diana!

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Reviewer:

Cooking Level: Expert

Reviewed: Feb. 27, 2011

Made this twice and will make again. These are my absolute favorite and a festive staple for my family in Singapore during the Chinese New Year holidays. I added an extra yolk to the dough and about 1/8 cup of confectioners sugar as suggested by another reviewer. Not too much of a difference to me. I did however reduce the temp to 350 degrees which helped. The first batch was a little too brown at 400 in my oven. Leaving the dough in the fridge overnight makes it easier to work with. Just for informations sake, 1 fresh Dole pineapple is perfect for the ingredients stated for the dough.

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Reviewer:

NVGirl

Cooking Level: Intermediate

Living In: Pahrump, Nevada, USA

Reviewed: Feb. 24, 2011

So much easier than I thought it was going to be! Changes: I pureed fresh pineapple chunks in a food processor (No draining), then simply let it simmer with the sugar and cloves while I made the pastry. I only stirred it every few minutes (not constantly like the recipe said) and it turned out perfect! -simmered about 45 minutes total on low heat. The pastry was easy to make, and turned out flakey and delicious. I will definitely make this recipe again!

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Reviewer:

KatieCrocker

Reviewed: Jul. 8, 2008

love the pastry recipe, it's crumbly and very delicious. the pineapple jam itself was also very easy to make, although i must point out that it's critical to drain excess liquid from the pureed pineapple first, otherwise you'll be stirring for a very long time!

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Reviewer:

MOONBERRY

Cooking Level: Expert

Living In: New York, New York, USA

Reviewed: Jan. 19, 2004

This was my third time trying out the recipe, I must said that the effort put-in in making the jam was really worth it, and the pastry was really light yet doesn't crumble. I have since modified the recipe slightly by adding an extra egg yolk for a richer color and 25g of icing sugar to the pastry and have used rock sugar instead for the jam for a shiny finishing and taste. On the whole, this is really a fantastic recipe - all my friends and family really love these melt in mouth little tarts which I made during the Chinese Lunar New Year. Thanks Diana!

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