I hope you will try it and enjoy this issue and have a wonderful weekend ahead.

Contents:

1. PINEAPPLE TARTS

PINEAPPLE TARTS

Preparation time: 30 mins
Cooking time: 30 mins
Baking time: 25 mins
Makes 18

PASTRY INGREDIENTS

120gm plain flour
120gm self-raising flour
150gm butter
1 egg (beaten)
2 tbsp (or more) cold water
A little salt
1 egg yolk (beaten), for glazing

JAM INGREDIENTS

250gm grated pineapple
180gm granulated sugar
4 cloves

COOKING INSTRUCTION

1. Put the pineapple jam ingredients into a saucepan and bring to the boil over a slow fire. Stir constantly until the sugar is dissolved. Boil until the jam is thick. Remove from heat and allow to cool.
2. Sift the flour and salt into a mixing bowl.
3. Rub in butter lightly with fingertips until the mixture looks like breadcrumbs.
4. Make a well in the centre of the mixture. Pour in the beaten egg and water. Bind the ingredients together gently. Do not knead too much.
5. Sprinkle a little flour over the pastry board and roll out the pastry thinly.
6. Cut pastry with a fluted cutter. Put a little pineapple jam in the centre of each piece. Decorate with crisscross strips of pastry over jam, extending slightly into pastry shell.
7. Moisten slightly round the pastry shell. Cut a ring of pastry and place on top of the pastry shell.
8. Bake in a moderate oven at 350?°C/175?°C/Mark6 for about 25 minutes. Brush pastry with egg when still hot.
9. Cool on a wire-rack. Store in an air-tight tin.

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Malaysian Recipes is published by ARRAH, Editor & Contributing Author. Weekly Friday, 10:00 PM, GMT.

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