In many parts of China, people like to eat pineapple tarts during lunar new year. It’s something that I’ve wanted to try ever since I saw my friend Sara in my FB feed making them from scratch. Fortunately, I was able to get my hands on them recently, as she was kind enough to give me a few.
This happens to be her very old, traditional and secret family recipe. It was passed down to her from her mother, and according to Sara, many friends of the family have offered to purchase the tarts she makes – but she’s never said yes.
The other contestant is a generic, mass produced version bought in a supermarket here in Singapore.
The tart war is ON! Which one will win..? Read on to find out.
The pastry dough was quite hard. A bit sweet, but it was a nice contrast to the sour-ish pineapple jam. No too bad!
The pastry dough here is much softer, and once can tell that it’s made with real butter from scratch. The sweetness is better balanced, and the pineapple jam almost melts in your mouth. Definitely the winner!
I also made a quick YouTube video of the taste off. Check it out below if you want.