Pineapple Tarts (2014)

The most happiest time is to bake my favorite pineapple tarts. Past years, I had always baked the open flowers pineapple tarts but I decided to give a try the close up ones this year. Thanks to my friend, Rachel for giving me this recipe which is in between flaky & melting type and it's really super duper yummy! Will definitely make more next year.

Recipe with slight modifications

Ingredients

(You will need 2 lot of dough to make 1kg of pineapple filling)

Dough - 1 lot
230g Butter (SCS Salted Butter)-thaw for 15mins  before beating
35g Castor sugar
1tsp Icing sugar
2 egg yolks (33-35g)
1tsp Vanilla
340g Top flour
25g Full Cream Milk (Nespray Everyday Full Cream milk powder)

1kg pineapple filling (I used Phoon Huat Premium Pineapple filling)
160ml Organic Pineapple Jiuce (no sugar added) NTUC

1 no beaten egg for egg wash ( remove 1tbsp of white & add 2 drops of oil)

Directions

1. Preheat oven  170-180 C. Line up the baking tray.
2. Beat butter, sugar, icing sugar & vanilla for 2-3mins.
3. Add in the egg yolks till well mixed.
4. Add in sifted flour & milk powder by using a spatula. (do not overmix)
5. Divide the pineapple filling into 5g balls.
6. Split the dough into 6g and wrap up the filling (bite size)
7. Egg wash and bake on the lined tray at 170-180 C for 20mins.