Распечатать
E-mail
 |
Ингредиенты
- 180g Plain flour
- 20g Corn flour
- 40g Icing sugar
- 1 Egg yolk (lightly beaten with 1 tbsp ice water, 1/2 tsp vanilla extract plus a drop of egg yellow coloring)
- 150g Cold butter
- 1/2 tsp Salt
- 500g Pineapple Jam (store bought) ~ roll into a small ball about 8g each
View Full Recipe at Anncoo's Hobby
%20Add%20a%20little%20extra%20flour%20if%20dough%20is%20too%20soft.%20Put%20dough%20in%20the%20fridge%20for%2020-30%20mins%20to%20firm%20up.%3C/p%3E%3Cp%3ERemove%20pastry%20from%20fridge.%20Roll%20pastry%20between%20two%20plastic%20sheets%20to%20about%205mm%20thickness,%20cut%20into%20shape%20with%20a%20pineapple%20tart%20mold%20and%20place%20in%20a%20greased%20lined%20baking%20tray%20and%20bake%20for%2010%20mins%20at%20preheated%20oven%20175C.%3C/p%3E%3Cp%3ERemove%20tray%20from%20oven,%20fill%20the%20center%20of%20tart%20with%20pineapple%20jam.%20Cut%20small%20strips%20from%20from%20remaining%20dough%20to%20form%20a%20criss-cross%20pattern%20on%20top%20of%20the%20tarts.%3C/p%3E%3Cp%3EReturn%20tarts%20to%20oven%20and%20bake%20for%20another%2010%20mins%20or%20pastry%20until%20golden%20brown.%3C/p%3E%3Cp%3ECool%20tarts%20on%20wire%20rack%20and%20store%20in%20an%20airtight%20container.%3C/p%3E%3Cp%3EEnjoy%20Baking!%3C/p%3E){kind=link}