Buttery Pineapple Tarts
These pinapple jam tarts are buttery, flakey with a nice touch of pineapple jam. You can use homemade jam or store-bought.
- 2 1/2 cups all-purpose flour
- 2 sticks butter
- 1/4 teaspoon salt
- 2 egg yolks
- 4 tablespoons powdered sugar
- 2 tablespoons cornstarch
- 1 egg yolk (lightly beaten for egg wash)
- 1 recipe pineapple jam (click link for recipe) or use bottled jam*
If using the above pineapple jam recipe, you may want to add a teaspoon of cornstarch to thicken if it is too runny.
Preheat oven to 350 degrees.
Sieve the flour, cornstarch, salt and sugar into a medium bowl. Soften the butter to room temperature. Add in the egg yolks and the flour. Knead to form the dough.
Divide the dough and pineapple filling each into 24 equal rounds. Flatten the pastry dough with the palms and put the pineapple filling in the middle and use the dough to cover the filling. Use your palms to round it up and then shape it into a roll about 1.5 inch long. Use a fork to make criss-cross patterns on the tart and then brush it with the egg wash. You can also use a mini tart mold to shape your tarts. Bake for 20-25 minutes or until light brown.