This year I cooked my own pineapple jam or my tarts. Bought 8 pineapples to made the jam and endup with
lots of left over pineapple jam, made two portions of the pastry for my sisters and my own family. The left over jam will do closed tarts to finish it. I prefer salty to sweet pastry to balance the jam sweet sour taste, so I do not add sugar to the pastry.
365g plain flour } sifted together
20g corn flour }
2 egg yolks
a pinch of salt
1. Cut butter into smaller pieces, rub butter to the sifted plain flour and corn flour and salt mixture until it become like bread crumb.
2. Add in egg yolks and let the flour mixture combine and become a dough. Do not over knead the dough.
Chill the dough for 30min.
3. Roll the dough between two sheets of plastic. Sprinkle a little flour on the surface of the dough, cut out the shape of the tart with cookie cutter. Shape the jam into a ball and place on top of the pastry. Brush the tarts with some egg wash.
4. Bake at 160deg C for 25min. Remove from oven and cool. Store in container when tarts are fully cooled.