Pineapple Tarts

🧂 Ingredients

• 160 g unsalted butter

  cubed and chilled
• 200 g plain flour

  can be substituted with cake flour
• 25 g corn starch

  or corn flour (in Asia)
• 50 g Stevia sweetener

  or icing sugar or castor sugar, add up to 100g
• 2 egg yolks

  from medium sized egg
• 1 egg

  beaten for egg wash
• 3 tbsp water (optional)

  if needed in case of dry dough
• 300-400 g pineapple jam

  homemade or store-bought
• ¼ tsp fine salt

Instructions

• 1 Cut cold butter into small cubes (about 1.5cm) and chill in fridge until ready
  to use.
• 2 Add plain flour, corn starch, sugar, salt into a kitchen mixer with paddle
  attachment or food processor. Mix on low speed for a few seconds.
• 3 Add cold butter cubes to mixed flours and beat on low speed until mixture turns
  sandy.
• 4 Beat 2 egg yolks. Add the egg yolks into the mixture and beat on low speed until
  a consistent dough is formed. Add water if dough is too dry (so far I never have
  to add any). Do not overbeat.
• 5 Remove dough from mixing bowl and shape into a ball. Wrap in cling wrap and let
  rest in fridge for at least 30 minutes.
• 6 Beat 1 egg to make egg wash.
• 7 Preheat oven to 170C / 338F (convection oven) or 180C / 356F (conventional
  oven).
• 8 Roll out a dough ball (about 12g), make a hole in the middle, place pineapple
  jam
  [https://www.beautifulvoyager.com/how-to-make-pineapple-jam-for-pineapple-tarts/]
  (about 7g) in, gently push the edge of the dough to cover the pineapple jam
  completely. Roll into a round ball or shape into an oblong shape.
• 9 For pineapple shaped design, make criss-cross patterns with a butter knife.
• 10 Apply a thin coat of egg wash evenly.
• 11 Bake in pre-heat oven at 170C / 338F (convection oven) or 180C / 356F
  (conventional oven) for 10-15 minutes or until golden brown.
  
  Note: before baking, if the dough is soft, chill in the fridge for about 5-10
  minutes before baking it. The dough should ideally be a little more firm when
  it's put into the oven.
• 12 Allow the pineapple tarts to cool for about 30-60 min before storing in
  air-tight containers.
  
  Note: it's normal if the pineapple tarts crack a little when it's fresh out of
  the oven.
• 13 Flour cookie cutter with flour. Use cookie cutter to cut and shape dough (about
  9-12g depending on cookie cutter size).
• 14 Apply a thin coat of egg wash evenly.
• 15 Shape pineapple jam into a ball and gently press pineapple jam
  [https://www.beautifulvoyager.com/how-to-make-pineapple-jam-for-pineapple-tarts/]
  on each dough so the jam sticks to the dough.
• 16 Bake in pre-heat oven at 170C / 338F (convection oven) or 180C / 356F
  (conventional oven) for 10-15 minutes or until golden brown.
  
  Note: before baking, if the dough is soft, chill in the fridge for about 5-10
  minutes before baking it. The dough should ideally be a little more firm when
  it's put into the oven.
• 17 Allow the pineapple tarts to cool for about 30-60 min before storing in
  air-tight containers.
  
  Note: it's normal if the pineapple tarts crack a little when it's fresh out of
  the oven.

Nutrition Info