Recipe adapted from [ Baking Made Easy ] by Agnes Chang
Rich Short/Crust Pastry :
250g cold butter
50g icing sugar, 1 egg yolk
360g plain flour, mixed with 2 tbsp custard powder and sifted
2. Pastry : Mix butter, icing sugar and egg yolk till creamy. Fold in flour and mix to form to form a dough. Leave aside for 30 minutes.
3. Roll out the dough and cut into shapes using a pineapple tart cookie cutter. Glaze with beaten egg.
4. Bake at 180 degrees C till golden brown. (My oven took 20 minutes.) Leave to cool before storing.
Note : Pineapple tarts must be cooled completely before storing so that they will not turn mouldy easily.
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