I make a least a hundred pineapple tarts every Chinese New Year. It’s a labour of love, but I’m always looking for ways to streamline the process. The most labour-intensive part of the process is rolling out the dough and cutting out the tarts. You’d traditionally use a cutter (like this one) but the grooves get gunked up with dough after awhile and have to be cleaned with a toothpick.
And then I got myself a cookie press a couple months ago. If you’re a follower of Basic Bakes, you’d know I wasted no time in experimenting with spritz cookies. (Here and here!)
But why not use the cookie press to form the tart bases? If you don’t refrigerate the dough, it should be soft enough to pass through the press. And it did! It saved me a whole load of work. I was able to knock out an entire recipe of tarts (see here) in less than 2 hours! You simply select a plate that gives you a flower-shaped cookie. Also, press the tarts directly onto your sheet tray; no baking paper needed.
The tradeoff is that these tarts look much plainer than the cutter versions. Also, I didn’t dare to eggwash my tart bases in case they get stuck on the sheet tray, so they’re a little on the pale side.
But these tarts are pretty in their own right. They look just like buttercups. And because you’re not continuously adding flour to roll them out, these tarts are extremely tender and delicious.