Lynn makes pineapple tarts for us every Chinese New Year. Her pineapple tarts really taste fantastic!
Ingredients
For Pastry:
250g butter
380g plain flour
60g icing sugar
2 egg yolks
1 tsp vanilla essence
For pineapple jam filling (or 400g pineapple-tart jam):
2 pineapples, grated
200g sugar
2 cloves
3cm cinnamon stick
1 tbsp lime juice
Preparation
1. Put all ingredients for pineapple jam into a pot and bring to boil.
2. Stir and cook over low fire untill almost dry.
3. Leave to cool.
4. Put butter, icing sugar and egg yolk into a mixing bowl. Mix well till creamy.
5. Fold in the flour to form a dough.
6. Put pastry into the mould.
7. Press the pastry out from the mould to form lengthy strips.
8. Take some pineapple jam and form into a small ball. Place it at one end of the pastry strip and roll up.
9. Glaze with beaten egg and bake at 180C for 15minutes till golden brown.
10. Cool before storing in a container.
For pineapple jam filling (or 400g pineapple-tart jam):
2 pineapples, grated
200g sugar
2 cloves
3cm cinnamon stick
1 tbsp lime juice
1 egg, beaten for glazing
Preparation1. Put all ingredients for pineapple jam into a pot and bring to boil.
2. Stir and cook over low fire untill almost dry.
3. Leave to cool.
4. Put butter, icing sugar and egg yolk into a mixing bowl. Mix well till creamy.
5. Fold in the flour to form a dough.
6. Put pastry into the mould.
7. Press the pastry out from the mould to form lengthy strips.
8. Take some pineapple jam and form into a small ball. Place it at one end of the pastry strip and roll up.
9. Glaze with beaten egg and bake at 180C for 15minutes till golden brown.
10. Cool before storing in a container.
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