Makes about 75 - 80 pieces
Ingredients
To make the pastry
Plain flour - 340g
Baking powder - 1/2 tsp
Icing sugar - 2 tbsp
Salt - 1/2 tsp
Unsalted butter - 200g (cold from fridge)
Egg yolk - 1
Vanilla essence - 1/2 tsp
Cold water - 5 tsp
Ready made pineapple filling - 500g
Egg glaze: Lightly beat 2 egg yolks with 2 tsp water
Method
- Lightly beat egg yolk with vanilla essence.
- Sieve flour, baking powder and icing sugar into mixing bowl. Stir in salt and blend well.
- Use rubbing-in method to rub in butter into the flour until you see bread crumbs.
- Add egg yolk and ice water into flour and blend just well enough to form a dough. Do not overwork the dough.
- Wrap dough up with baking paper and refrigerate for 45mins to an hour.
- While the dough is being chilled, roll the pineapple filling into small balls.
- Remove dough from fridge, using a rolling pin, roll out dough into 7 mm thick and use tart cutter to cut out the dough.
- Place tart onto baking tray lined with baking sheet. Apply egg glaze.
- Bake at 200C for 10 minutes and reduce to 180C for another 5mins.
- Remove from oven and lightly press the pineapple balls onto the indentations of the tarts.
- Bake again at 180C for 5 minutes until you see a light golden colour on the pastry.
Tips
- Do not overbake as the pineapple filling will be very hard.
- I find that Bake King Pineapple paste is good, not too sweet. Can buy 1kg pack from fairprice.
- When doing the rubbing in method, do quickly so that the butter will not melt.
To make the pastry
Plain flour - 340g
Baking powder - 1/2 tsp
Icing sugar - 2 tbsp
Salt - 1/2 tsp
Unsalted butter - 200g (cold from fridge)
Egg yolk - 1
Vanilla essence - 1/2 tsp
Cold water - 5 tsp
Ready made pineapple filling - 500g
Egg glaze: Lightly beat 2 egg yolks with 2 tsp water
Method
- Lightly beat egg yolk with vanilla essence.
- Sieve flour, baking powder and icing sugar into mixing bowl. Stir in salt and blend well.
- Use rubbing-in method to rub in butter into the flour until you see bread crumbs.
- Add egg yolk and ice water into flour and blend just well enough to form a dough. Do not overwork the dough.
- Wrap dough up with baking paper and refrigerate for 45mins to an hour.
- While the dough is being chilled, roll the pineapple filling into small balls.
- Remove dough from fridge, using a rolling pin, roll out dough into 7 mm thick and use tart cutter to cut out the dough.
- Place tart onto baking tray lined with baking sheet. Apply egg glaze.
- Bake at 200C for 10 minutes and reduce to 180C for another 5mins.
- Remove from oven and lightly press the pineapple balls onto the indentations of the tarts.
- Bake again at 180C for 5 minutes until you see a light golden colour on the pastry.
Tips
- Do not overbake as the pineapple filling will be very hard.
- I find that Bake King Pineapple paste is good, not too sweet. Can buy 1kg pack from fairprice.
- When doing the rubbing in method, do quickly so that the butter will not melt.
