tag:blogger.com,1999:blog-5347121785199734689.post8334525577320535260..comments2023-04-12T19:59:58.972+08:00Comments on Baking Science: Pineapple tarts.. yes, again! :DBaking Scientisthttp://www.blogger.com/profile/02208362002183667765noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5347121785199734689.post-4126661752713301442013-01-31T06:59:58.531+08:002013-01-31T06:59:58.531+08:00SSB, But your open tarts look beautiful!SSB, But your open tarts look beautiful!Baking Scientisthttps://www.blogger.com/profile/02208362002183667765noreply@blogger.comtag:blogger.com,1999:blog-5347121785199734689.post-18260154843566656312013-01-31T06:58:55.353+08:002013-01-31T06:58:55.353+08:00Thanks Ann for the tips! I think I really cannot m...Thanks Ann for the tips! I think I really cannot make it for the open tarts :p I didn't dust on the mould except on the first try, I did put in the fridge though *sweat* I have to stick with the close-up ones :pBaking Scientisthttps://www.blogger.com/profile/02208362002183667765noreply@blogger.comtag:blogger.com,1999:blog-5347121785199734689.post-89950225709838963682013-01-26T23:13:12.625+08:002013-01-26T23:13:12.625+08:00Hi, good attempt trying the pineapples for more th...Hi, good attempt trying the pineapples for more than 2 times. Salute to you! For un-moulding the open tarts, did you dust some flour on the mould? If you find the dough is too sticky to handle, you can place the dough in the fridge for a while. Personally I prefer the close-up tarts.<br />ann lowhttps://www.blogger.com/profile/12203098783181636146noreply@blogger.comtag:blogger.com,1999:blog-5347121785199734689.post-70868903479785508582013-01-26T19:00:25.560+08:002013-01-26T19:00:25.560+08:00I'm glad you like it. I also always have probl...I'm glad you like it. I also always have problems with the open tarts. So I prefer this too!Small Small Bakerhttps://www.blogger.com/profile/00034230982210905195noreply@blogger.com