Pineapple Tart Pastry

Pastry:

• 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:

1. For filling: Peel pineapples , cut into pieces and blend till fine.
2. 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.

For pastry:

1. Cream butter and sugar then slowly add in beaten egg with egg yolk color, salt and vanilla essence.
   
2. Blend till well combined.
3. Add in flour and milk powder and mix till a dough is formed.
4. Roll out the dough to about 5 mm thick and cut with fluted round cutter.
5. Place pastry into the greased tray
   
6. Place a small round ball of pineapple jam on the center of cut out pastry.
   
7. Roll put small pieces of dough into thin strips and place it on to top the pineapple jam to make a cross.
   
8. Brush with egg glaze and bake at 170C for about 10 mins.
9. Leave pineapple tarts to cool on wire rack before storing in cookie containers.