Wednesday, February 06, 2008

Pineapple Tart

Ingredients:

1.  Hong Kong Flour                   600g

2. Eggs                                      2

3. Butter                                   375g

4. Salt                                      ½ tsp

5. Milk powder                         1 flat tsp

6. Sugar                                   1 tsp

7. 1 additional egg for applying on pastry

(Use only egg yolk plus a little egg white for applying on pastry. Brush twice; brush once and let it stand for some time before 2^nd application.)

Filling: 

3 Pineapples

500 g  sugar

(cook dry using medium small flame until brownish)

Method:

1. sift flour into a mixing bowl
2. rub butter into flour until mixture resembles bread crumbs
3. beat egg yolks and egg whites lightly. Add mixture to the flour.
4. mix the dough till firm and cover with a damp cloth (use ice water if necessary; if the dough is too dry…don’t add too much..)
5. rest dough in fridge for ½ hr
6. separate dough into ball like portions
7. separate filling into dough like portions
8. wrap the filling with the dough ( mould it whatever pattern u like…best not to make it too complicated..)
9. Preheat oven to 150 C
10. brush the tarts with egg yolk
11. bake tarts on greased tray for about 20 – 25 minutes..or till the desired colour..
12. let the tarts cool on a wire rack before storing in an air-tight container.