Pineapple tart receipe

(Recipe by Fiona Lau, founder of baking blog Baking's Corner)

Ingredients:

• 200g All Purpose Flour
• 200g Cake Flour
• 80g Milk powder
• 20g Corn flour
• 70g Icing sugar
• 2 Egg yolk (small eggs)
• 1/2 tsp Vanilla extract plus
• 4 drop of Egg yellow coloring
• 300g SCS butter (Cold cut)
• 1 1/2 tsp Salt
• 1kg Pineapple roll into a small ball about 10g each (At your own choice)

Method:

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.

Make a well, add egg yolk with some 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.

Place dough in the fridge for 20 - 30 minutes.

Remove dough from the fridge. Roll pastry between two plastic sheets to about 5mm thickness.

Cut into shape with a pineapple tart mold and fill the center of tart with pineapple jam.

Place in baking tray and bake for 20 - 25 minutes at preheated oven 175 deg C.

Cool tarts on wire rack and store in an airtight container. The pineapple tarts can last up to 6 month or more.