pineapple tarts



i have tried a few recipe for pineapple tarts and finally found this one. thanks to thelittleteochew for this nice recipe.

recipe for pineapple tarts

ingredients:
400g plain flour
50g corn flour
280g cold, unsalted butter
3 egg yolks, beaten
3 tablespoon cold water
6 tablespoon icing sugar
1/2 teaspoon vanilla extract
For glaze, mix 1 egg yolk + 1 tablespoon water

method:
1. Sift the flours, icing sugar and salt. Mix well to combine.

 2. Using the pointed ends of a fork, rub the butter into the flour until it looks like fine bread crumbs. If necessary, use fingertips to continue rubbing lightly the bigger pieces into finer pieces. Basically, just scrape / flake the butter with your forks. You essentially want to coat the butter crumbs in flour. Using forks prevents the cold butter from melting since there is no contact with heat. If you want to rub the butter into the flour using your hands, make sure you use only your fingertips.

3. Beat together egg yolks, cold water and vanilla extract. Add it into the butter-flour mixture. Using your finger tips, gently coax all the crumbs into one large dough ball. Do not knead. As long as all the crumbs come together, stop. Chill in the fridge for about 10mins, covered.

4. Roll out to desired thickness (mine was about 8mm thick). Cut out dough using cutter. Arrange neatly onto baking tray, with at least 1.5cm apart. Since this is a very buttery, oily pastry, it would be good to use a small portion at a time. Keep the rest covered in the fridge, otherwise it will ooze oil.

5. Once you have arranged the tart shells on your tray, glaze them (the entire surface, not just the rims).

 6. Place the pre-rolled pineapple jam balls onto the centre of each tart shell.

7. Bake at 160°C for 20 minutes, turning the tray halfway through baking.

another option is the wrapped the pineapple jam with the pastry to form a ball.