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