CNY 2018-PINEAPPLE JAM TARTS

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.

Ingredients

[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

1. Sift flour, custard flour and milk powder together.  Set aside.
2. Beat butter and sugar until light.  Add in egg yolk and beat until creamy then fold in the sifted flours and milk powder.
3. Fold into a soft dough.  Leave aside for 30 minutes.
4. Divide filling into small lumps [6 gm] and roll into round balls.  Divide pastry dough into small portions  [11 gm] enough to wrap filling.
5. 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.
6. Glaze with beaten egg and baked in preheated oven at 180 degrees C for 20 minutes or until golden brown.
7. Remove to cool on wire rack before storing in airtight container.