Rebecca Ong

Decided to try making my own pineapple tarts as my usual supplier is not making for sales this year.

With the help of the recipe and video found on the website, my pineapple tarts turns out to be nice and tasty.

Pineapple filing: bought from Phoon Huat, brand RedMan. I reheated the pineapple jam with some sugar.

Pastry:
350g plain flour
50g corn flour
250g of unsalted butter
50g icing sugar
2 egg yolks
1 egg yolk for glazing
1/4 tsp salt
1/2 vanilla essence

Method:
1) roll the pineapple jam filling into oval shape balls and set aside on a plate.

2) sift the plain flour and corn flour.

3) using a electric mixer cream butter and sugar together until light. Beat in egg yolks one at a time until well combined.  Add vanilla essence and salt till fluffy.

4) fold in sifted plain flour and corn flour and mix to form a dough.

5) roll a tablespoon of dough into a 5 – 7 cm long tube in your palm then gently press down with the index finger to flatten the dough into a oblong shape.

6) place the rolled-out pineapple jam ball on the edge of the strip and roll the dough to wrap around it to form a small elongated roll.  Place the roll on a greased baking tray.

7) preheat oven at 180 degree for 10 mins.  Use a fork and draw lines on top of the tarts.  Brush the rolls with beaten egg yolk.  Bake in the oven for 15 mins or until golden brown.

8) cool on wire racks before storing in a airtight jar.