Pineapple Tarts

These are some pineapple tarts which I had baked this week. Was quite bz lately so only get to post it today! Pineapple tarts... 1st impression, CNY coming? Haahaa... no lah, juz want to try out 1st & learn the skill before attempting them on the next CNY!

Hmmm... due to my "limited-edition" skills, guess these tarts dun look quite mouth-watering huh? Haahaa...

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Recipe (Quoted: Yochana)

Ingredients for Fillings
1kg Pineapple
300g sugar
pinch of salt
6g cinnamon stick
1 tsp of cloves

Ingredients for Pastry
250g Butter
90g icing sugar
1/2 tsp salt
1 egg
1/2 tsp vanilla essence
380g Plain Flour
2 tbsp milk powder
a drop of egg yolk colouring

For glazing
1 egg yolk + a little water + a drop of egg yolk colour

Method for filling
1) Peel pineapples, cut into pieces and blend till fine.
2) Pour blended pineapples into a wok and fry for awhile before adding in sugar, cinnamon stick and cloves. Cook till it thickens and set aside to cool. Shape the pineapple jam into small balls.

Method for pastry
1) Cream butter and sugar then add in egg, egg yolk colour, salt and vanilla essence and blend till well combined.
2) Add in flour and milk powder and mix till a dough is formed.
3) Roll out the dough to 5 mm thick. Cut it out with a fluted round cutter.
4) Place pastry into the greased tray and place a small round ball of pineapple jam on the centre of cut out pastry.
5) Roll put small pieces of dough into thin strips and place it on top of the pineapple jam to make a cross.
6) Brush with egg glaze and bake at 170C for about 15 - 20 mins or till pastry is golden.
7) Leave pineapple tarts to cool on wire rack before storing in cookie containers.

My comments for this bake:
1) I did not fry the pineapple filling dry enough, so after baking the filling still soft even with a vv soft touch.

2) Must pick up the skill on egg glazing, some parts are baked too dark due the the poor glazing I did! Plus I din add in the egg yolk colouring lah! Haahaa...

3) Overall the pastry part was okie, except the fillings!