Pineapple Tarts

Pineapple Tarts

Ingredients

Pastry:
400g plain flour
250g cold butter, diced
2 egg yolks, cold
2 tbsp iced water
1/2 tsp salt
1/2 tsp vanilla extract

Method

Mix the yolks with vanilla and iced water. In a food processor, pulse the flour, salt and butter until they resemble bread crumbs. With the motor running, add the yolk-water mixture and process until the dough starts to come together. Pour out the contents and gently knead the dough to form a ball. Flatten and wrap in clingwrap. Rest it in the fridge for 30 minutes.

Roll out the dough about 1cm thick. Press out shapes with cookie cutter (dusted with flour) and fill with jam. Bake in oven for 15-18 minutes. Leave on tray for 5 minutes before transferring to a wire rack to cool.

To make pineapple jam, see here.