- In a large bowl, sift in plain flour, corn flour and icing sugar, mix well. Cut in butter and rub with fingertips until mixture resembles coarse crumbs.
- Make a well in a center, pour in beaten egg yolk with water and vanilla extract and bind the ingredients to a soft dough. (do not over knead) Add a little extra flour if dough is too soft. Put dough in the fridge for 20-30 mins to firm up.
- Remove pastry from fridge. Roll pastry between two plastic sheets to about 5mm thickness, cut into shape with a pineapple tart mold and place in a greased lined baking tray and bake for 10 mins at preheated oven 175C.
- Remove tray from oven, fill the center of tart with pineapple jam. Cut small strips from from remaining dough to form a criss-cross pattern on top of the tarts.
- Return tarts to oven and bake for another 10 mins or pastry until golden brown.
- Cool tarts on wire rack and store in an airtight container.
Pineapple Tarts is one of the highlight “Festive Cookie” of Chinese New Year and it is a must to consume during the Chinese New Year season that brings “旺来”, good luck to come! Typical shapes include a flat, open tart topped with pineapple jam under a lattice of pastry, rolls filled with jam that are open at the ends and jam-filled spheres or a close-up tart like here.
I am submitting this to Aspiring Bakers # 3: My Favorite CNY Cookie (Jan 2011) hosted by j3ss kitch3n.
Here is the recipe
180g Plain flour
20g Corn flour
40g Icing sugar
1 Egg yolk (lightly beaten with 1 tbsp ice water, 1/2 tsp vanilla extract plus a drop of egg yellow coloring)
150g Cold butter
1/2 tsp Salt
500g Pineapple Jam (store bought) ~ roll into a small ball about 8g each