Taiwanese Pineapple Tarts

CNY is coming

Pineapple Jam (makes about 55)

pineapple jam 500
butter 50
lemon juice 12
cinnamon to taste

Combine and portion a generous rounded teaspoon per mold.

Pastry
butter 500
icing sugar 100
salt 1/2t
egg yolk 80
vanilla 2t
APF 700
rice flour 100
milk powder to taste. maybe 6T

Cream butter and sugar until pale. Add yolks and vanilla, combine. Add flour, combine. Weigh out 22g portions per mold.

Preheat oven to 170C. Line tray with parchment paper/silicone sheet. Wrap dough around jam and press into molds. Pastry will expand during baking, make sure molds are just shy of being full. Pastry that’s too thin will crack during baking, so patch up any holes.

Bake for 20 mins until bottom is pale brown, then flip, unmold and bake on the other side for a further 7 or so minutes until pale golden brown.

Weng comments(many many comments):
Jam too soft
Not enough jam
Jam not chewy enough
Pastry too dry
Pastry too crumbly

Revised recipe:
Pastry
butter 500
icing sugar 160
salt 1/2t
egg 90
vanilla 2t
APF 700
rice flour 60
milk powder to taste. maybe 6T

Jam
Pineapple jam 500
butter 50
cinnamon to taste
lemon juice 12
nata de coco

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