Got the recipe from Angeline last year & it actually tasted quite nice, so I decided to bake again this year since I've got a proper oven now!
1tsp Vanilla Essence
75g Icing Sugar
2 Egg - *1 for glazing
Salted Egg Yolk - Optional
1. Mix flour & icing sugar together
2. Add butter, mix till resemble bread crumb
3. Add egg, vanilla essence, knead to a dough tt will not stick to hand
4. Roll out & cut into circle
5. Wrap w/pineapple filling & glaze w/egg yolk
6. Bake at 150* for 20 mins
Note: This depends on your oven temperature setting. The original recipe is to bake at 120*
Flour, Butter, Icing Sugar, Vanilla Essence, Egg
Salted Egg Yolk - I added this cos I so miss Pineapple Tarts from Taiwan. They have salted egg yolks in it!
Method as shown above
My ugly-patterned tarts ready for baking
Some are added with salted egg yolks!
The uglier-looking ones are with salted egg yolk
Into the oven they go!
Ding~~ Ready to eat!
*a bit ugly looking, but for own consumption, can lah.. lol
**Updated on 28 Jan 13
I've been thinking & thinking... ... why my pineapple tarts takes so long to bake. Even when I'm baking at Carol's house yesterday, it also takes very long to bake. So I scroll back Angeline's initial message to me at ... ...
tada~~~~ it's to bake at 180* lah! not 120*! No wonder how come mine bake at 150* still need to bake so long!
*bash head* - ok, shall attempt to bake again soon!