Pineapple tarts are festive cookies especially they are eaten during Chinese New Year. Tomorrow is Chinese New Year and this year is Horse Year. I wanted to make these cookies last year but due to some reason I couldn’t make them and so I made glutinous rice balls/Tang Yuan. This year I made both open face pineapple tarts and closed ones. And I used home-made pineapple paste/jam for the filling, which I will post later. These cookies really melted in mouth. I got this melt in mouth pineapple tart recipe from The Little Teochew.
- Plain flour – 400g
- Corn flour – 50g
- Salt – ¼ tsp(heap)
- Cold unsalted butter – 280g (do not allow it to soften)
- Egg yolks – 3
- Cold or ice water – 3 tbsp
- Caster sugar – 4tsp
- Cognac or vanilla extract – ½ tsp
- For glazing,
- Egg yolk – 1
- Water – 1 tbsp
- Pineapple paste – 360g (homemade or store bought)
Cut butter into small cubes; rub the butter into the flour with help of a fork. Rub until butter is combined well with the flour, the texture should looks like fine bread crumbs. (If you really want to rub the butter with your hands, use only your fingertips.)
Meanwhile make pineapple balls. Take small portion from pineapple paste and roll into small balls. Keep aside. (you can make pineapple balls in advance)
Since the dough is very buttery, it would be good to work with a small portion at a time. So take out small portion of dough from the fridge and (keep the rest of the dough covered in the fridge.) roll out to 5 mm thickness and stamp out with pineapple tart cutter.
Arrange on a baking tray. Once you finished arranging all tart shells, mix 1 egg yolk with 1 tbsp water and glaze tart shells (entire surface).
Now place pineapple balls in the centre of each tart shell.
Preheat the oven to 160°C.