PINEAPPLE TART
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.
Recipe - Pineapple Tart
Yields: Approximately 100 pcs
HOW TO MAKE PINEAPPLES JAM
Please click here for Pineapple Jame Recipe.
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:
- Cream butter and icing sugar till fluffy. Add in egg yolk, one at a time then add in salt and beat until well-mixed.
- 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.
- In the meantime, shape the pineapple jam into a ball (about 1 teaspoon or 6g each ball). You may do this a day before.
- 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.
- Place pineapple tart on a lined baking sheet and brush with egg wash.
- Bake in preheated oven at 180 C for 30 minutes or till golden brown.
- Cool the pineapple rolls completely before storing in the air tight container.
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