Pineapple Tarts
By: Yee Lin Tracie
Published: Friday, February 5, 2010 - 8:05am

Ingredients




140 grams all-purpose flour
140 grams cake flour
200 grams butter
40 grams sugar
40 grams milk powder
1 egg yolk
egg wash

some pineapple jam filling

Preparation

1 Line a baking tray with parchment paper. Preheat oven to 175C. with hands, rub in butter to all the other ingredients until a crumbly texture. Lightly pat it into a dough form and wrap it with a cling wrap. Chill for 30mins. 2 In the meantime, roll out your pineapple jam filling into their shape. 3 For tangerine style pineapple tarts, roll the pastry into round shape. Flatten it and wrap the jam filling. 4 For nastars, pipe out the pastry dough and roll the pineapple jam filling into the pastry. 5 Bake for 20mins or until slightly brown. Let it cool on a wire rack before storing.

About


It's about time, I joined the pineapple tart bakes. It was years ago when I last made them. Okay, I didn't make them, I was helping mum with it. The memories all came back only when I cooked the pineapple jam with it's attractive strong scent of pineapples..