features   Chinese  New  Year 2005

Spice Market
403 W. 13th Street
New York, NY 10014
(212) 675-2322


241 Church Street
New York, NY 10013
(212) 925-0202
Tangerine Pie
Pastry Chef Pichet Ong of Spice Market and 66 – New York, NY
Adapted by StarChefs

Just to clarify, there are no tangerines in this dessert, nor does it look like a pie! 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.

Yield: About 4 Dozen

    Pineapple filling:
  • 2 pineapples, trimmed, peeled, cored, and finely diced
  • 6 1/3 ounces (180 grams) palm sugar
  • 2 cinnamon sticks
  • 1/8 teaspoon salt
    Pastry dough:
  • 12 Tablespoons (180 grams) unsalted butter
  • 10 Tablespoons (70 grams) confectioners’ sugar
  • 1 teaspoon salt
  • 1 egg
  • 1 yolk
  • 10 ½ ounces (300 grams) all-purpose flour, plus more for dusting
  • 1 Tablespoon dried milk powder
  • 2 egg yolks, beaten
  • 8 whole cloves


For pineapple filling:
Put all of the ingredients for the filling into a medium saucepan and set over low heat. Cook, stirring, until the sugar has melted and the liquid has evaporated, about 45 minutes. When the mixture is completely dry, transfer to a bowl, cover, and refrigerate overnight.

For pastry dough:
Place the butter, confectioners’ sugar, salt, and whole egg in the bowl of an electric stand mixer fitted with the paddle attachment. Cream together ingredients on medium speed until the sugar has dissolved, scraping down the sides of the bowl. Sift the flour and milk powder into the bowl. Mix just until the dough comes together. Transfer the dough to a large piece of plastic wrap, wrap tightly, and refrigerate overnight.

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.

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 patries 2-inches apart. Brush with the beaten egg yolks, and stick a clove in the center of each package. Bake until golden brown, about 12 minutes. Cool and serve. The pastries may be kept for two weeks in an airtight container.

Chef’s Tips:
Don’t eat the clove! It is only a decorative touch and will definitely ruin your tasting experience.

Be sure to roll the dough thinly. The dough’s primary purpose is to encase the filling.

   Published: January 2005