Pichet Ong's Tangerine Pies "Kuey Tarts"

"Just to clarify, there are no tangerines in this dessert, nor does it look like a pie! Kuey tarts translates to pineapple tarts. In Singapore, this is a highly-prized gift for Chinese New Year. Traditionally, people give away fresh tangerines, a homonym for “gold” in Chinese. When Western-style baked goods were introduced, this round turnover was created to resemble the real thing, with its crackly orange egg yolk wash and clever little clove garnish on top.

Some tips: Don’t eat the clove! It is only a decorative touch and will definitely ruin your tasting experience. And be sure to roll the dough thinly. The dough’s primary purpose is to encase the filling."

Recipe by Pichet Ong. Photo by

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INGREDIENTS

2 pineapples ; peeled, cored, and finely grated
6 1/3 ounces (180 grams) palm sugar
2 sticks
1 vanilla bean ; split
1/8 teaspoon salt
12 tablespoons (180 grams) unsalted butter
10 tablespoons (70 grams) confectioners\' sugar
1 teaspoon salt
1 egg
1 egg yolk
10 1/2 ounces (300 grams) all-purpose flour, plus more for dust
1 tablespoon dried milk powder
2 egg yolks ; beaten
48 whole cloves

Servings

INSTRUCTIONS

See original recipe: https://food52.com/recipes/39...

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NOTES

Alert editor

Pichet Ong's Tangerine Pies &quot;Kuey Tarts&quot;

2  pineapples peeled, cored, and finely grated
6 1/3 ounces (180 grams) palm sugar 
2 sticks  
1  vanilla bean split
1/8 teaspoon salt 
12 tablespoons (180 grams) unsalted butter 
10 tablespoons (70 grams) confectioners\' sugar 
1 teaspoon salt 
1  egg 
1  egg yolk 
10 1/2 ounces (300 grams) all-purpose flour, plus more for dust 
1 tablespoon dried milk powder 
2  egg yolks beaten
48 whole cloves

[
  [
    {
      "@type": "HowToStep",
      "text": "For the pineapple filling: Put all of the ingredients for the filling into a medium saucepan and \r\nset over low heat. Cook, stirring, until the sugar has melted and the juice has thickened, about 45 minutes. When the mixture is very thick and there is no liquid at the bottom, transfer to a bowl, cover, and refrigerate overnight."
    },
    {
      "@type": "HowToStep",
      "text": "Place the butter, confectioners’ sugar, salt, whole egg, and egg yolk in the bowl of an electric stand mixer fitted with the paddle attachment. Cream together ingredients on medium speed until fluffy, scraping down the sides of the bowl. Sift the flour and milk powder into the bowl. Mix on low speed just until the dough comes together. Transfer the dough to a large piece of plastic wrap, wrap tightly, and refrigerate overnight."
    },
    {
      "@type": "HowToStep",
      "text": "Preheat oven to 350° F and line a baking sheet with parchment paper. Unwrap the chilled dough and transfer to a lightly floured work surface. Dust the dough with flour and roll to 1/8-inch thickness, rotating and flouring occasionally to prevent sticking. Use a floured 3-inch round biscuit cutter to cut out 8 circles."
    },
    {
      "@type": "HowToStep",
      "text": "Spoon 1 tablespoon of the pineapple filling in the center of each circle. Fold the dough circle in half and pinch the edges together to seal. Turn the package over so that the seam faces down and flatten slightly into a tangerine-like shape. Repeat with the remaining dough circles. Transfer to the baking sheet, setting pastries 2 inches apart. Brush with the beaten egg yolks, and stick a clove in the center of each package. Bake until golden brown, with a slight crack, about 15 to 18 minutes. Cool and serve. The pastries may be kept for two weeks in an airtight container."
    }
  ]
]

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (877g)
Recipe Makes: 3 Servings

Calories: 672
Calories from Fat: 215 (32%)

Amt Per Serving		% DV

	Total Fat 23.9g	32 %
	Saturated Fat 6.7g	34 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 7.5g
Cholesterol 209.9mg		65 %
Sodium 347.4mg		12 %
Potassium 1731.1mg		46 %
Total Carbohydrate 139g		41 %
	Dietary Fiber 40.2g	161 %
	Sugars, other 98.8g
Protein 13.2g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 672

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Pichet Ong's Tangerine Pies "Kuey Tarts"

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INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

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Pichet Ong's Tangerine Pies &quot;Kuey Tarts&quot;

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

What to make this week

Homemade Pierogies with Bacon Jam

Mini Berry Pavlovas

No-Knead Herb Focaccia

Ratatouille

MORE IDEAS

REVIEW THIS RECIPE

REVIEWS

Tags [Admin]

Pichet Ong's Tangerine Pies "Kuey Tarts"