There are a few types of pineapple tarts. From the appearance, there are those enclosed type, rolled up type and opened type; texture-wise, there are those melt in the mouth type, milky type, and those with slight crunch. Which type do you love most?
For me, the enclosed melt in the mouth type. However, for variety and also aesthetic purpose (I love those flower shapes!), I have made these open faced flower shape pineapple tart. The texture of these cookies are rather crumbly. There are only 3 ingredients used for the base cookies, i.e. flour , butter and egg, rendering the quality of the butter into the limelight. If you think your butter is not fragrant enough, you may add a few drops of vanilla essence to bring the taste up a notch.
Open Face Pineapple Tarts
Make around 37 tarts
Make around 37 tarts
Ingredients
- 160g flour
- 96g butter
- 1 egg
- 150g pineapple filling
- Divide the pineapple filling to 37 portions, 4g each and roll round. Set aside.
- Rub butter and flour until sandy.
- Add in egg and mix well.
-
Roll the dough into 5mm thickness. Use a fluted cookie cutter to cut out the dough.
-
Place the pineapple ball on top.
- Bake at preheated oven at 180C for 15-20 minutes.
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开面菠萝挞
做37挞
材料
- 160克面粉
- 96克黄油
- 鸡蛋1个
- 150克菠萝馅
做法
- 将菠萝馅分成37份，每份4克，撮圆。
- 黄油和面粉用手撮至沙粒状。
- 加入鸡蛋，拌均。
- 面团擀成厚度5mm。使用模型印出喜爱形状。
- 将菠萝球放在洞口上面，轻轻压下。
- 在已预热烤箱中180℃烤15-20分钟。
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