Pineapple tarts (part III)

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.

430g flour
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