NYONYA PINEAPPLE TARTS
125g
margarine (I use Planta brand)
1 egg (
large or A size, ~54g net weight)
225g plain
flour
1tbsp ice
cold water
1/8tsp fine
salt
Pineapple
filling (use 2 pineapples), homemade (refer recipe here) or store-bought
Egg wash, 1
egg yolk + 1tbsp milk
Method
1.
Mix margarine, salt and flour in a mixing bowl,
use hand to rub the flour and margarine till sandy texture.
2.
Add in egg and ice cold water, lightly combine
well ( do not overwork). Cover with cling film, chill dough in the fridge for
30mins.
3.
Remove dough from fridge and weight 13g each.
Use a tart cutter, place the small dough on the cutter and press lightly to
seal, then press out the dough from the cutter. Or you may roll the dough into
thin sheet, then use cutter to cut out the shape. Place tart onto baking tray
lined with baking sheet. Repeat the rest till finished. Keep a small portion of
dough for decoration later.
4.
As for pineapple filling, weight 10g each, roll
into ball, lightly press the pineapple filling onto the indentations of the
tarts. Repeat the rest till finished.
5.
Pinch a small dough, then use your finger to
roll into tiny stripes then decorate the top. Egg wash the tarts (I only apply
on tart surface).
6.
Bake at a pre-heated oven at 170C for 20mins or
adjust according to your type of oven as every oven is difference.
Pastry recipe adapted from Jane’scorner, by Sonia a.k.a Nasi Lemak Lover
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