The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Photo by MOONBERRY
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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Photo by MOONBERRY

Cooking Level: Expert

Living In: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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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Photo by JOCELYNYIP

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