No special reason to purchase our last tub of pineapple tubs from Crust and Flour Bakery Cafe but it happens to be a gift from some events.
Our last pineapple tart entry for the year is from Crust and Flour Bakery Cafe and this is a typical type of tart you will find in most households during Chinese New Year visiting.
The most outstanding part about this is the huge ball of pineapple jam and after eating truckloads worth of pineapple tarts, it gives us the impression that factory-made or pre-packed pineapple jam are usually sticky and chewy, thereby making the pineapple filling of Freshly Baked the most outstanding.
Before we end off, we realize most would have define a good crust to be a buttery one but not knowing how to define a buttery taste, we baked a batch of cookies that uses only flour, egg yolk, icing sugar and butter.
The pineapple tarts that resemhles closest to what we have in our oven is Mirana (Note: not 100%) and it seems that most has replaced butter with shortening (of varying degree), thereby lacking the fragrance that butter often provides. The other thing we observed is that butter is not the component that makes the crust attain a melt-in-your mouth effect but rather a texture that is closer to a shortbread. In other words, most of the available pineapple tarts in the market are not made 100% butter and that oil or shortening has been introduced.
Crust n Flour Bakery Cafe
164 Bukit Merah Central #01-3625
Tel: 6272 0105