Pineapple Tarts

This is amazing!!! I can’t believe my lecturer’s wife left me a message in my blog and.. the most important thing is SHE IS A FOOD BLOGGER TOO!!!! I was amazed when I was reading the message from Ka..t – her hubby was my lecturer and he recognized my name and picture !! What a small little word!! I am impressed that he still remember me and recognize me as I have lost 30++ kg since then. Hehe. I managed to find this picture which was taken back in 2004. Here you go, I’m the big girl with the jeans dress and of course, the one sitting is Ka..t’s hubby , my lecturer. Thanks Ka..t, I never thought that my lecturer from the other side of the world can still recognize me, and thanks for bringing back the long gone memories (yeah, university days are long gone ;-p)..

Ok, back to food. I adore pineapple tarts but I had never made any yet. Today, I decided to try this fabulous recipe from rasa Malaysia. Excuse me for the ugly shape pineapple tarts; I am not good in shaping at all. These pineapple tarts are so addictive; I can’t get my hands off them. Diet? !! We will talk about this tomorrow ;-p

Source: Rasa Malaysia

Ingredients:


For the pasty filling:
2 1/2 cups all-purpose flour
2 sticks butter
1/4 teaspoon salt
2 egg yolks
4 tablespoons confectioners' sugar/icing sugar
2 tablespoons cornstarch
1 tablespoon vegetable shortening (optional but it will make the tarts extra crumbly)
1 egg yolk (lightly beaten for egg wash)



For the pineapple filling:
2cans (20 oz can) sliced pineapples
10 tablespoons sugar (more or less to taste)
1 teaspoon cornstarch (mixed with 1 teaspoon water)



Method:

Using low to medium heat, cook the drained crushed pineapple and sugar until most liquid has evaporated, and the filling turned golden. Stirring constantly using a wooden spoon to avoid burning. Taste, and add more sugar when needed. Add in the cornstarch to thicken the mixture. Set aside and let it cool in the fridge.

Sieve the flour, corn flour, salt and sugar into a medium bowl. Beat butter in a mixer until it turns light in color and fluffy. Add in egg yolks until well combined. Slowly beat in the flour mixture until just combined.Divide the pastry dough and pineapple filling each into 24 equal rounds. Flatten the pastry dough with the palms and put the pineapple filling in the middle and use the dough to cover the filling. Use your palms to round it up and then shape it into a roll about 1.5 inch long. Use a fork to make criss-cross patterns on the tart and then brush it with the egg wash.Preheat the oven for 350F and bake for 20-25 minutes or until light brown.

***** This is my entry for bookmarked recipe event held by Deeba from Passionate about Baking this week ********