However I still try baking some last year and this year because people around me loves it. I didn't find time to search for a new recipe so I stick to the old one I used last year. I added in a teaspoon of pure vanilla extract. Trust me, I have made 3 batches and they all turn out really good (if you take the words from one who doesn't eat pineapple tarts at all, hehe). It's a fail-proof recipe.
Golden Pillow Pineapple Tarts
Ingredients (*Pastry only)
220g unsalted butter, at room temperature
1 tsp pure vanilla extract
2 egg yolks
375g plain flour
2 tbsp corn flour
1/4 tsp salt
50g icing sugar
1 egg yolk, for egg wash
**500g pineapple paste, roll into little balls in advance
Method
1. Sieve plain flour, corn flour, salt and icing sugar into a medium bowl.
2. Beat butter in a mixer until it turns light in color and fluffy. Add in pure vanilla extract, mix well.
3. Add in egg yolks slowly until well combined.
4. Slowly beat in the flour mixture until just combined. Use your hand to knead it for a few minutes until the dough comes together. Do not over-knead it.
5. Roll the dough into small rounds. Flatten the rounds and use it to cover the prepared filling. Brush the unbaked rolls with egg wash.
6. Bake in a preheated oven at 180 deg C for 10 to 15 minutes or till golden brown.
** I use another brand of pineapple paste this year from Lee Bee Enterprise Co (Blk 507 Jurong West St 52 #01-152). Compared to last year's Bake King pineapple paste, Lee Bee's one is more sourish. I would say it's just as good. Just a matter of preference whether you like sweet or sour ones.
Recipe adapted from: Fresh from the Oven (*refer here for pineapple filling recipes too)
You know what, I sold 1 of my batches to my friend. I'm quite surprised that she is willing to order some from me even though she has not tasted my pineapple tarts before. I hope she and her family likes it.
