Open Faced Pineapple Tart
Image credit : carousell.sg
Ingredients
- 300 g Ready made pineapple jam
- 250 g Plain flour
- 125 g Cold butter (cut into small pieces)
- 30 g Icing sugar (optional)
- 1 Egg (lightly beaten)
- Drops of vanilla essence (optional)
- Servings: About 60 open faced pineapple tarts
Instructions
- Divide the pineapple jams equally into 60 balls of about 5 grams each.
- In a big mixing bowl, cut the cold butter into small cubes. Use the finger tips to rub the butter cubes and flour together until they become crumby. Add in sifted icing sugars and continue to rub until well mixed.
- Add lightly beaten eggs and vanilla essence, mix slowly until it becomes a dough. Chill in fridge for 20-30 minutes. Take it out and use a rolling pin to roll it into a flat sheet with about 0.5 cm thickness.
- Use the mould to press firmly on the dough, dislodge carefully and place in the baking tray. Put a ball of pineapple jam on the cavity of the tart shell.
- Preheat the oven to 180 degree Celsius, bake in the oven at the lower shelf for about 15-20 minutes.