PINEAPPLE TART

Tuesday, 18 July 2017





I baked another round of Pineapple Tarts. This time round I made it into a different shape as my hubby prefers the pineapple filling to be completely covered.

Yields: Approximately 100 pcs



HOW TO MAKE PINEAPPLES JAM




HOW TO MAKE PINEAPPLE TARTS

Ingredients:

400g unsalted butter (room temperature)
40g icing sugar
4 eggs yolks (medium size egg)
¼ tsp salt
650g plain flour + 4 tablespoons corn flour
1 ½ teaspoon double action baking powder (Clabber Girl Double Acting Baking Powder)

Egg wash: 1 egg yolk + 1 tablespoon milk


Method:

1.  Cream butter and icing sugar till fluffy. Add in egg yolk, one at a time then add in salt and beat until well-mixed.

2.  Shift both flour and baking powder. Fold in the shift ingredients into butter mixer to become soft dough. Set aside for 30 to 40 minutes.

3.  In the meantime, shape the pineapple jam into a ball (about 1 teaspoon or 6g each ball). You may do this a day before.

4.  Divide the dough into 11g each. Gently flatten the dough and place the pineapple jam ball in the middle then cover the dough. Roll into a round or rod shapes. Make design with butter knife.

5.  Place pineapple tart on a lined baking sheet and brush with egg wash.

6.  Bake in preheated oven at 180 C for 30 minutes or till golden brown.

7.  Cool the pineapple rolls completely before storing in the air tight container.