This is a belated post on the third batch of pineapple tarts we made over the CNY period.
We tweaked the earlier recipes and this is like an in-between version. Not too buttery like part II and not too tough like part I.
20g corn flour
250g butter (cold, cut into smaller pieces)
3 tbsp icing sugar
1 tsp salt
1 tsp vanilla essence
3 egg yolks
3 tbsp water
Pineapple jam from Bake King
Glaze from egg yolks + water
Using the rub-in method (flours, icing sugar, salt)
Then the liquids
Chill dough in fridge before using
Oven : 160 degrees for 20min