What you need:
340g plain flour
½ tsp salt
1 tbsp icing sugar
250g butter, cubed
1 egg yolk
25ml cold water
½ tsp vanilla essence
1 beaten egg, glazing
Prep and Cooking Instructions
Sift flour, salt and mix sugar into a mixing bowl.
Rub in butter till mixture resembles breadcrumbs.
Beat in the egg yolk and add cold water and essence. Mix well to form a dough.
Place in plastic bag and chill for 30 mins.
Roll pastry out on a lightly floured table top and cut out with tart cutters.
Fill each piece with the pineapple jam.
Glaze with beaten egg.
Bake at 180 ºC for 15 mins.
Recipe submitted by Edith Chong, a Munch Ministry member.