How to Make Flower Blossom Pineapple Tarts

These flower blossom pineapple tarts have a golden finish, look dainty & pretty, like a golden & cherry sunflower. The pastry is crumbly & buttery. It's the perfect melt-in-the-mouth pineapple tarts.

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How to Make Flower Blossom Pineapple Tarts Recipe
18 Steps
Ingredients
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1
Have ready all ingredients to make the pastry dough for the pineapple tarts.

Have ready all ingredients to make the pastry dough for the pineapple tarts.

2
Also have ready some homemade or store-bought pineapple jam. Roll the pineapple filling/paste into balls, about 5 gram each. This can be done ahead of time and set aside until needed.

Also have ready some homemade or store-bought pineapple jam. Roll the pineapple filling/paste into balls, about 5 gram each. This can be done ahead of time and set aside until needed.

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3
To make the crust pastry, first sift all-purpose flour, self raising flour and salt into a large mixing bowl. Using a whisk, mix everything together.

To make the crust pastry, first sift all-purpose flour, self raising flour and salt into a large mixing bowl. Using a whisk, mix everything together.

4
Add in COLD diced butter cubes. Then using a pastry cutter, cut the cold butter into the flour mixture until mixture resembles fine bread crumbs. This is to create flaky layers in the pineapple tarts.

Add in COLD diced butter cubes. Then using a pastry cutter, cut the cold butter into the flour mixture until mixture resembles fine bread crumbs. This is to create flaky layers in the pineapple tarts.

5
Meanwhile, mix together the egg yolk and ice cold water.

Meanwhile, mix together the egg yolk and ice cold water.

6
Add the combined egg yolk and cold water into the coarse crumb flour mixture.

Add the combined egg yolk and cold water into the coarse crumb flour mixture.

7
Lightly gather to form a soft dough. Cover with cling wrap and chill in the refrigerator for 30 minutes to firm up the dough.

Lightly gather to form a soft dough. Cover with cling wrap and chill in the refrigerator for 30 minutes to firm up the dough.

8
Using a rolling pin, roll the chilled pastry dough into 0.5cm thick on a lightly floured board.

Using a rolling pin, roll the chilled pastry dough into 0.5cm thick on a lightly floured board.

9
Using a pineapple tart mould, stamp into 3 cm rounds of tart shells. Press firmly on the dough and dislodge the tart shells carefully from mould.

Using a pineapple tart mould, stamp into 3 cm rounds of tart shells. Press firmly on the dough and dislodge the tart shells carefully from mould.

10
Arrange the stamped tart shells onto a baking tray.

Arrange the stamped tart shells onto a baking tray.

11
Brush the surface of the tart shells with egg wash.

Brush the surface of the tart shells with egg wash.

12
Preheat the oven to 175 degree C. Then baked the tart shells in the preheated oven for 10 minutes.

Preheat the oven to 175 degree C. Then baked the tart shells in the preheated oven for 10 minutes.

13
Meanwhile, gather the leftover pastry dough and roll to flatten it. Using a fondant cutter, cut mini flower shapes to be put on top of the pineapple jam. Set aside for later use.

Meanwhile, gather the leftover pastry dough and roll to flatten it. Using a fondant cutter, cut mini flower shapes to be put on top of the pineapple jam. Set aside for later use.

14
15
Return the filled tart shells into the oven to bake for another 5 minutes or until the tarts turn light golden in colour. And we're done!

Return the filled tart shells into the oven to bake for another 5 minutes or until the tarts turn light golden in colour. And we're done!

16
Allow the pineapple tarts to cool on baking tray for about 5 minutes.

Allow the pineapple tarts to cool on baking tray for about 5 minutes.

17
Then transfer the baked pineapple tarts to a wire rack to cool completely.

Then transfer the baked pineapple tarts to a wire rack to cool completely.

18
These dainty pineapple tarts are characteristically so buttery, crumbly and oh so melt-in-the-mouth! For more, like us on Facebook at www.Facebook.com/huangskitchen As always, ENJOY!

These dainty pineapple tarts are characteristically so buttery, crumbly and oh so melt-in-the-mouth! For more, like us on Facebook at www.Facebook.com/huangskitchen As always, ENJOY!

Ingredients

150 Grams cold butter, cubed 
120 Grams all-purpose flour, sifted 
120 Grams self-raising flour, sifted 
ΒΌ Teaspoons salt 
1 egg yolk 
2 Tablespoons cold water 
350 Grams pineapple jam 
1 egg yolk ( Egg Wash ) 
1 Tablespoon milk ( Egg Wash ) 
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