Roll Pineapple Tarts

An ex-classmate asked me for this recipe so I thought I might as well share it over here.

 

 

 

 

 

Roll Pineapple Tarts

 

525 g plain flour
30 g corn flour (I use rice flour because I did not have corn flour at that time)
60 g castor sugar
375 g butter
3 eggyolks only
1 tsp vanilla essence

pineapple filling – I just bought 1 packet of the readymade ones and I add a bit of hotwater to the filling, just a bit so that they won’t be too dry.

For the dough, you will have to mix the dry ingredients together first and then using the rubbing-in method, mix them with the butter.  Then make a hole in the middle of the mixture and add in the eggyolks  and vanilla essence. Mix again thoroughly.

Next, roll the dough onto the pastry board, cut away the edges till you form either a square or rectangle.  Add the pineapple fillings near the edge of the dough and carefully roll it.  Next use the special rolling pin and gently roll it on top of the rolled dough.  Then cut the tarts into your desired sizes (see the pix above as example) and place them in the baking tray.

Spread/glaze some egg yolk on top of the tarts and bake them in the oven for about 20-25 mins or until golden brown at 180 degrees C.

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2 thoughts on “Roll Pineapple Tarts

    1. Thanks Alotonyourplate for stopping by 🙂 Glad you like it, these tarts are popular in countries like Malaysia and Singapore. We always serve them during certain festivals in our country 🙂

      Like

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