Pastry:
250g butter (I prefer to use goldencurn for its rich butter fragrant)
400g flour
1 egg + 1 yolk
Method:
1. Leave butter at room temperature for half hour, cut into smaller pieces and place in flour, use finger tip to rub butter with flour till it resemble bread crumbs.
2. Add in the eggs and mix till it form a dough(do not over mix), chill in fridge for 30min.
3. Take a portion of dough and roll between two plastic sheets, dust with little flour, use cookie cutter and cut out desire shapes, place on baking tray thats lined with pachment paper, form the pineapple paste into a ball and place on top of pastry. Apply glaze to the tarts.
4. Bake at preheated 170degC oven for 20mins.
I must try these!
ReplyDeleteHappy Chinese New Year!
Thanks Joy,
ReplyDeleteIt taste better with paste cooked from fresh pineapple.
Remove core of pineapple, grate the pineapples (about 3 is enough for 1 recipe) drain away some juice then cook it over low fire till it become thick paste.
You can cook it on different day then chill in fridge, thaw it before use.
Thankyou for that further information!
ReplyDeleteThumbs up!
ReplyDeleteThanks Choo. But still prefer to make my own jam.
ReplyDelete