- 250g Butter
- 90g Icing Sugar
- 1/2 tsp. Salt
- 1 Egg
- 1/2 tsp.Vanilla Essence
- 380g Plain Flour
- 2 tbsp. Milk Powder
- 1 drop of egg yolk colouring
Glaze
- 1 egg yolk + a little water + a drop of egg yolk color
Method:
- For filling: Peel pineapples , cut into pieces and blend till fine.
- Pour blended pineapples into a wok and fry for awhile before adding in sugar, cinnamon stick and cloves. Cook till it thickens and set aside to cool. Shape the pineapple jam into small balls.
- Cream butter and sugar then slowly add in beaten egg with egg yolk color, salt and vanilla essence.
- Blend till well combined.
- Add in flour and milk powder and mix till a dough is formed.
- Roll out the dough to about 5 mm thick and cut with fluted round cutter.
- Place pastry into the greased tray
- Place a small round ball of pineapple jam on the center of cut out pastry.
- Roll put small pieces of dough into thin strips and place it on to top the pineapple jam to make a cross.
- Brush with egg glaze and bake at 170C for about 10 mins.
- Leave pineapple tarts to cool on wire rack before storing in cookie containers.