Pineapple Tarts

Recipe sourced: cllism, peepor.net, thanks with the trick its really works.

Ingredients:

1/4 tsp salt ~ omitted

400g plain flour

50g corn flour

60g icing sugar ~ used 10g

250g good quality unsalted butter ~ used salted butter

1 tsp vanilla essence

2 egg yolks (about 40g), beaten

400g pineapple jam

Egg wash: 1 egg yolk + 1 tsp water

Method:

Sift salt, plain flour, corn flour and sugar into mixing bowl.  Set aside.

Using an electric mixer, whisk butter with essence on low speed for 30 seconds.

Continue whisking on medium speed for 5 minutes till mixture is light, fluffy and creamy.

Add in yolks and whisk for another 5 minutes.

Make a hole in the center of the flour mixture.  Pour in whisked mixture.

Using your fingertips, fold in and rub butter into flour.

Stop immediately when a firm dough forms.  Do not overwork it.

Wrap in cling wrap.  Chill in fridge for 30 minutes.

In the mean time, roll pineapple jam into 45 balls of 6g each (about 1 heaped tsp).  Set aside.

Preheat oven at 180C.  Remove dough from fridge.

Roll 12g of dough (about 1 heaped tbsp) into a ball.  Flatten into an oval shape.

Place 1 ball of jam in the center of dough.  Use a finger to dab some water onto the jam.

Wrap dough around jam and roll into a ball first  and then into a log shape.

Repeat steps 11 to 13 to make the rest of the tarts.

Place tarts onto a greased baking tray.  Bake for 8 minutes.

Remove tarts and brush with egg wash.  Bake for another 7 minutes till golden brown, i bake around 20 - 30 minutes

Remove to cool for 15 minutes before serving or storage.

Trick and Tips:

Dabbing water onto the jam before wrapping it in the dough helps to keep jam moist and soft during the baking.

After a few rounds of experimenting, i've discovered that brushing the tarts with egg wash only after they have been baked for a while helps to made the golden colour more even and vibrant.

Good quality butter and corn flour - these are the secrets to making melt in your mouth pineapple tarts.