Pineapple Tarts

I modified the pastry recipe from my previous pineapple tart baking session as I felt a harder crust was more appropriate for the open-type pineapple tarts. The result was a slightly crunchy crust. Taste-wise, I actually prefer the original melt-in-the-mouth version better.

Pastry Recipe (makes approx 120 tarts)

250g soft butter

450g flour (my note: use 400g-430g in future?)

50g icing sugar

1 1/2 tsp baking powder

1/2 tsp vanilla essence

1 Egg

Method:

Sift flour, icing sugar and baking powder together. Rub in butter until mixture resembles fine breadcrumbs. Add in egg and vanilla essence and knead mixture into a dough. Roll a portion of the dough on a floured surface until about 0.5cm thick. Cut out with pineapple tart cutter (or cookie cutter). Roll pineapple jam into balls and place on top of each cut-out dough. Place tarts on baking tray lined with greaseproof paper. Bake in pre-heated oven at 170 degree celcius until light brown, about 15-20mins.

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