Fiona's Pineapple Tarts by Fiona Lau

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Fiona's Pineapple Tarts - Pineapple tarts
200g All Purpose Flour
200g Cake Flour
80g milk powder
20g Corn flour
50g Icing sugar
2 Egg yolk  (small eggs)
1/2 tsp vanilla extract plus
5 drop of egg yellow coloring
300g Scs butter- cold cut straight from refrigerator (rub in method )
1 1/2 tsp Salt
1kg Pineapple roll into a small ball about 6g filling- 8g dough each. at your own choice 

  1. In a large bowl, sift in plain flour, corn flour and icing sugar, mix well. Cut in butter and rub with fingertips until mixture resembles coarse crumbs.
  2. Make a well, add egg yolk with some water and vanilla extract and bind the ingredients to a soft dough. (do not over knead) Add a little extra flour if dough is too soft. place dough in the fridge for 20-30 mins.
  3. Remove dough from fridge. Roll pastry between two plastic sheets to about 5mm thickness, cut into shape with a pineapple tart mold fill the center of tart with pineapple jam, and i use my star cutter remaining dough pattern on top of the tarts.
  4. Place in baking tray and bake for 20- 25 mins at preheated oven 175C.
  5. Cool tarts on wire rack and store in an airtight container.
  6. It can last up to 6 month or more..
Festive Cookie of Chinese New Year ( 旺来 ) is Good Luck

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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