Adapted from RasaMalaysia
- All-purpose flour - 350 g ( 2 ½ cups)
- Butter – 225 g (8 oz)
- Egg yolks – 2
- Salt – ¼ tsp
- Icing sugar – 4 tbsp
- Corn starch/ corn flour – 2 tbsp
For egg wash
- Lightly beaten egg yolk – 1
- Pineapple jam/paste as required
Mix flour, corn starch, sugar and salt. Sieve this flour mix into a bowl. Bring the butter to room temperature. Add butter to the flour and mix gently until well combined. Beat egg yolks, add to the flour, mix well and make dough.
Now prepare pineapple balls. Make 24 pineapple jam balls and keep aside.
Divide the dough into 24 equal balls. Flatten a ball with the palms and put a pineapple jam ball in the centre and cover the filling. Shape it into round ball and then shape it into a roll about 1.5” long. Repeat the same for rest of the balls.
Use a fork to make criss-cross patterns on the tart. Brush it with the egg wash.
Preheat the oven to 350F and bake for 20-25 minutes or until the tarts becomes light brown.
Let it cool and store them in an airtight container.