Fiona Open Tarts - Pineapple tarts - by Fiona Lau

Fiona Open Tarts - Pineapple tarts

360g Plain flour
80g milk powder

20g Corn flour

70g Icing sugar

2 Egg yolk  (small eggs)

1/2 tsp vanilla extract plus

4 drop of egg yellow coloring

300g Cold butter- cold cut

1 tsp Salt

1kg Pineapple roll into a small ball about 10g each. at your own choice 

Method:

• In a large bowl, sift in plain flour, corn flour and icing sugar, mix well. Cut in butter and rub with fingertips until mixture resembles coarse crumbs.
• Make a well, add egg yolk with some water and vanilla extract and bind the ingredients to a soft dough. (do not over knead) Add a little extra flour if dough is too soft. place dough in the fridge for 20-30 mins.
• Remove dough from fridge. Roll pastry between two plastic sheets to about 5mm thickness, cut into shape with a pineapple tart mold fill the center of tart with pineapple jam, and i use my star cutter remaining dough pattern on top of the tarts.
•  place in baking tray and bake for 20- 25 mins at preheated oven 175C.
• Cool tarts on wire rack and store in an airtight container.
• it can last up to 6 month or more..

Festive Cookie of Chinese New Year ( 旺来) is Good Luck