Pineapple Tarts (Open)

Another recipe for pineapple tarts but I remembered that the crust is not the crumbly type. The website itself gives alot of tips, even suggested using Hong Kong flour to have those crumbly crust. But crumbly also means handling can be an issue, as stated in the website as well. Nonetheless, still quite yummy.

Link:
https://www.theburningkitchen.com/homemade-pineapple-tarts/
Video!!

INGREDIENTS

• 600 grams Pineapple Jam Click on link for recipe
• 500 grams Plain Flour
• 1/2 tsp Salt
• 1.5 tbsp (Optional) Milk Powder
• 30 g Icing Sugar
• 375 g Cold Butter (Unsalted)
• 3/4 tsp Vanilla Extract
• 2 Egg Yolks
• 2/3 Egg White
• Corn flour For flouring the surfaces

FOR EGG WASH

• 2-3 Egg yolks

INSTRUCTIONS

PREPARATION METHOD

1. Sift the plain flour. Then add in the salt, milk powder (optional) and icing sugar, and mix well.
2. Cut the cold butter into cubes, then use a dough blender or your fingers to blend the butter into the dough until it achieves a breadcrumb-like consistency.
3. Add the vanilla extract and eggs (2 egg yolks and 2/3 egg white), and use your fingers to gently bring the dough together. Be careful not to overwork the dough.
4. Divide the dough into 2 batches. Place each batch in a separate bag, then flatten it and chill it in the fridge for about 30 minutes.
5. Meanwhile, weigh out and roll the pineapple jam into balls of about 6g each.

COOKING METHOD

1. Preheat oven to 170°C, then roll out the 1st batch of dough to about 0.5cm thickness on a well floured surface. Ensure that the rolling pin is well floured as well. 
2. Cut out the dough using a pineapple tart cookie cutter. First, press firmly on the outer cookie cutter to cut the shape out. Then press down on the inner mould to get a nice deep impression. Flour the cookie cutter before every use. Place the cut out cookies on a greased baking tray.
3. Add 3 egg yolks into a bowl and beat it. Then brush egg wash over the surface of each tart using a soft bristled brush.
4. Bake batch #1 tarts for 5 minutes at 170°C on the middle lower rack of the oven. Meanwhile, work on batch #2.
5. After 5 minutes, place the pineapple jam balls on the batch #1 tarts, pressing down gently to remove any air pockets. Then bake for another 10 minutes at 170°C.
6. Take out batch #1 to cool, and place batch #2 in oven to bake as per instructions above. Allow cookies to cool completely on a cooling rack before storing in an airtight container.