Pineapple Tarts 黄梨酥

  • 150g flour
  • l/4 tsp salt
  • 2 tbsp corn flour
  • 100g butter
  • 1½ tbsp icing sugar
  • 1 egg yolk
  • 120g pineapple paste (commercial or homemade)
  • 1 egg, beaten for glazing
  • You also need:
  • Pineapple tarts cutter or mold .
  • Sieve flour, corn flour, salt and icing sugar into a mixing bowl. Cut butter to small pieces and rub into the flour, then add egg yolk to form a dough.
  • Dust the work area, rolling pin and pineapple tart mold (cutting edge(s)) with flour. 

To make open pineapple tarts
  • Roll pastry gently into 0.5cm (¼ in) thickness and stamp out with a pineapple tart mold(s). 
  • Add one teaspoon of pineapple paste filling (roll to a ball). 
  • Reference:
  • Glaze with egg if you want a golden crust. 

To make closed pineapple tarts
  • Roll pastry into 0.3cm (1/8 in) thickness and about 6.5cm x 5cm. (2½ x 2 in).
  • Add one teaspoon of filling and roll with your hands to close the pastry (roll to a ball). Glaze with egg wash. 
  • Bake at 180ºC for 10 to 15 minutes or until golden. Closed tarts generally take a few minutes longer.