Pineapple Jam Tarts with Custard powder



125g Butter (salted), softened

40g icing sugar

1 egg yolk

120g plain flour

100g custard flour

30g corn flour

Pineapple jam as needed


Ready to bake – no egg glaze for this batch


Cream butter, icing sugar and egg yolk together until creamy. Do not over beat! About a minute is fine, if butter still firm maybe 2 minutes.

Add all the flour and mixed into a soft rollable dough.  If still too soft, add a teaspoonful of plain flour at a time until you can handle it.

Roll out and cut dough with your favourite tart press set. Place on silicon or parchment paper lined baking sheet and place a ball of pineapple jam on top of each cookie.

Bake in preheated oven at 170C for 18-20 minutest (depending on the thickness of your cookies) or until golden brown.

Remove and cool completely before storing in air tight containers.


Bottom golden brown, done!

Pineapple Jam:

250g grated pineapple (try to buy those unripe ones; they have less juice)

125g sugar


Cook pineapple in a wok or sauce pan until boiling.  Continue to boil, stirring ocassionally until 80% of the juice is dried.

Add sugar and continue cooking, stirring more often as the jam starts to dry and thickens.

Cool completely (preferably overnight in the fridge) before rolling into balls. It is now ready to use.


Which is better, square ….


or round? I can’t decide!

I’m submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

I am submitting this post to “My Treasured Recipes #5 – Chinese New Year Goodies (Jan/Feb)” hosted my Miss B of Everyone Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House


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