Pineapple Tart 黄梨酥

pineapple tartIngredients
Recipe (adapted from Little Teochew)

400g plain flour
50g cornflour
1/4 (heaped) tsp salt (i omit)
280g cold, unsalted butter (i used 250g)
3 egg yolks, beated
3 tbsp cold water (i did not use, as the dough was wet enough)
6 tbsp icing sugar
1/2 tsp vanilla extract (i omit)
Egg wash, 1 egg yolk + 1tbsp water (can add a bit bit coloring as not very golden)

Directions
Method
1. Sift flours, icing sugar and salt (if using). Mix well to combine
2. Cut cold butter into small pieces and rub into the flour using finger tips (original use fork)
3. Add liquids slowly into the butter and flour mixture to form dough. (Do not knead)
4. Chill in the fridge for about 10mins, covered.
5. Rolled out to desired thickness and cut out using cutter.
6. Top with ball of pineapple jam (mine is around 10g each), press in slightly.
7. Egg wash pastry portion

Bake 160degree C for 20mins, do not overbake or the pineapple jam will be dry

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s