Tuesday, February 5, 2008 10:13 PM
NONYA PINEAPPLE TARTS
FILLING:
1600g (about 2) pineapples
275g sugar
PASTRY:
300g plain flour
1 tsp baking powder
250g butter
3 egg yolks
4 tbsp ice water
1/2 tsp vanilla essence
1/4 tsp salt
GLAZE:
1 egg yolk (mixed with 2 drops yellow colouring and 1 tsp water)
METHOD:
- To make filling, shred pineapples finely and sift drip the juice till dry. cook pineapple shreds over high heat till dry then add in sugar. Switch to medium heat and simmer till golden brown.
- To make pastry, sift plain flour and baking powder together. Rub in butter till it becomes breadcrumbs-like.
- Make a well at the center, add in egg yolks, ice water, vanilla essence and salt and knead into smooth dough. Set aside for 30 minutes.
- Preheat oven to 150 degrees.
- Roll out pastry to 1/4 inch thick and cut with a fluted cutter. Place on a baking tray, place pineapple filling at the center of pastry and glaze with egg mixture. Bake for 15-20 minutes.
TIPS:
If you are using a copper cutter, dust it with a little flour before using.