Pineapple Tarts (Yield approx 120 pcs)

Pineapple Tarts (Yield approx 120 pcs)
1 pkt pineapple paste, split into 8gm balls
465 gm All purpose flour 15 gm cornflour
Pinch of Salt
300 gm salted butter
2 eggs, beaten with ½ tsp of vanilla essence
2-3 tbsp of cold water
2-3 drops of yellow colouring (optional – added into the beaten eggs)

Egg Wash
1 egg yolk with 2-3 tsp of milk (any type)

Method
1. Shift flour & salt into a mixing bowl
2. Rub in cold butter lightly with fingertips till mixture resembles breadcrumbs
3. Add egg and cold water, bind into a dough gently, do not knead too much
4. Leave dough to rest (covered) in room temperature for 15-30 mins
5. Pinch a little ball of dough, flatten into about 3mm thick and cut with the tart cutter
6. Glaze the tarts with egg yolk, add a ball of pineapple jam in the centre
7. Bake for 15-20 mins @ 175 Deg C

Note
Add cold water gradually, less if dough is too wet.
Overbaking will result in chewy pineapple jam
The tarts will taste better overnight.
And as always, enjoy your bake

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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