Tuesday, July 30, 2013

Pineapple Tart (Pastry only)

I came across this recipe in the Star2 newspaper.  I am only interested in making the pastry.  As for  fillings, I have my own recipe to make the pineapple fillings.

300g flour
4 tbsp cornflour
3 tbsp icing sugar
200g butter
1/2 tsp vanilla essence
2 egg yolks
A few drops of yellow food colouring
(Makes 40 to 50 pcs)

Sift flour, cornflour and icing sugar into a mixing bowl.  Add butter to the flour mixture, and rub with your fingertips till the mixture resembles breadcrumbs.  Add the yellow colouring to the egg yolks and mi well.  Add the egg yolks to the flour mixture bit by bit to form a dough that does not stick to the mixing bowl.  Shape into a ball and let it rest for 20 minutes.

Divide the dough into two.  take one batch and roll to a thickness of 0.5cm between two pieces of cling film.  Cut out circles on the rolled out pastry with your favourite tart cutter.  Make sure to grease the sides of the mould.  Arrange on the baking tray, and repeat with the second batch.

Roll the jam filling into thumbsized circles, and place them on the pastry rounds.  Bake them in an oven, preheated at 175 degrees C for 25 minutes  After 10 mins, rotate the baking rays so the tarts will be baked evenly.  Cool on a rack and store the tarts in airtight containers.

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