- 480 g plain flour
- 20 g corn flour
- 60 g icing sugar
- ½ tsp fine salt
- 250 g cold unsalted butter, cut into cubes
- 1 egg yolk, lightly beaten
- 2 tbsps ice cold water
- 400 g store bought pineapple tart filling
- 2 tsps ground cinnamon
- 2 tsps ground nutmeg
- A handful of whole cloves
- 1 egg, lightly beaten
- 2 tsps full cream milk or evaporated milk
Preheat oven to 160 C.
Sieve together plain flour, corn flour, icing sugar and salt.
Combine sifted flour mixture into a food processor with butter and pulse till it resembles breadcrumbs.
Add in beaten egg yolk and cold water, and pulse until mixture comes together. If mixture is too dry, add in 1 more tablespoon of water.
Remove mixture to a working surface. Gently knead till it comes together.
Place dough into a plastic bag and chill in the refrigerator for at least ½ hour. Dough can be prepared ahead and kept in the refrigerator for up to a week.
PINEAPPLE FILLING Knead ground cinnamon and nutmeg into filling and roll into 9 g balls.
Roll dough into 20 g balls. Make a hole in the middle of the dough and put in a pineapple jam ball. Cover the jam with dough and roll it into a cone shape.
Using a small scissors, make a few snips on the surface of the dough balls. Stick a whole clove at the thicker end of the tart and place it on the prepared baking pan. Repeat with the rest of the ingredients.
EGG WASH Combine ingredients and sieve mixture.
Chill prepared tarts in the refrigerator for ½ hour. Lightly egg wash the tarts and bake in preheated oven for 20 to 25 mins or until light golden in colour.
Photo: Robin Yong / Styling & Recipe: Cindy Koo