There are several pineapple jam tarts in various shapes and designs which I have shared over the years. This one is another lovely tart recipe which is a keeper.
The pastry is crispy, crumbly and fragile and not sweet at all. The less sweet pastry helps to mellow down the sweetness of pineapple jam filling.
I made these pineapple shape tarts using a jelly mould and they turned out lovely, lovely and lovely. I used store bought pineapple jam, so making these tarts is hazzle free.
[makes 50 pieces Pineapple Shape Tarts]
250 gm butter
30 gm icing butter
1 egg yolk
350 gm plain flour
2 tbsp each custard powder and milk powder
1 beaten egg – for glazing
- Sift flour, custard flour and milk powder together. Set aside.
- Beat butter and sugar until light. Add in egg yolk and beat until creamy then fold in the sifted flours and milk powder.
- Fold into a soft dough. Leave aside for 30 minutes.
- Divide filling into small lumps [6 gm] and roll into round balls. Divide pastry dough into small portions [11 gm] enough to wrap filling.
- Wrap filling with dough, dust a little flour and press into pineapple shape mould, then knock it out. Finish doing the rest and place on a lined baking tray.
- Glaze with beaten egg and baked in preheated oven at 180 degrees C for 20 minutes or until golden brown.
- Remove to cool on wire rack before storing in airtight container.