Pineapple (Open Face) Tarts
By: Anncoo
Published: Monday, January 17, 2011 - 7:11am

Ingredients




180 grams Plain flour
20 grams Corn flour
40 grams Icing sugar
1 Egg yolk (lightly beaten with 1 tbsp ice water, ½ tsp vanill
150 grams Cold butter
1/2 teaspoon Salt
500 grams Pineapple Jam (store bought)~ roll into a small ball about 8 g each

Preparation

1 In a large bowl, sift in plain flour, corn flour and icing sugar, mix well. Cut in butter and rub with fingertips until mixture resembles coarse crumbs. 2 Make a well in a center, pour in beaten egg yolk with water and vanilla extract and bind the ingredients to a soft dough. (do not over knead) Add a little extra flour if dough is too soft. Put dough in the fridge for 20-30 mins to firm up. 3 Remove pastry from fridge. Roll pastry between two plastic sheets to about 5mm thickness, cut into shape with a pineapple tart mold and place in a greased lined baking tray and bake for 10 mins. 4 Remove tray from oven, fill the center of tart with pineapple jam. Cut small strips from from remaining dough to form a criss-cross pattern on top of the tarts. 5 Return tarts to oven and bake for another 10 mins or pastry until golden brown. 6 Cool tarts on wire rack and store in an airtight container.