Nyonya Pineapple Tart

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(Recipe courtesy of Mama KebayaKitchen) 
Makes: 70 to 80 small (2in in diameter) tarts
Baking time: 160 C or 325F for 20 mins each tray
Ratio : Pasty – 10gms  |  Jam  – 9gms
INGREDIENTS – PASTRY

350 gm superfine flour
285 gm butter
3 egg yolks
1 tsp vanilla
1/2 tsp salt

INGREDIENTS – EGG WASH
1 egg yolk +1 tsp water – beat
INGREDIENTS – STRIPS
75 gm flour
44 gm margarine
1/2 egg
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*click here for jam recipe and method
METHOD
1. Sift the flour and add salt. Mix well.
2. Use a fork or fingertips mixed butter into the flour until it looked like breadcrumbs.

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3. Add egg yolks and vanilla essence, continue to combine the flour into a dough. (Tip: The fork and fingertip technique is what makes the pastry special)

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4. Divide dough into 200 gm and store it in the fridge to chill for at least 15 minutes.

5. Lightly dust the table top and roll out the dough about 1/4 inch thickness.

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6. Use the pineapple tart mould to cut the tart and place it on the baking tray.

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7. Place 9gms of pineapple jam in the center of each tart, smoothen the jam and decorate the tart with strips of pastry to make criss-cross.

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8. Brush the tart with egg wash and bake at 160 C or 325F for 20 mins

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