We also prefer open face pineapple tart to have a buttery taste as well as not to crisp.
So I was happy to know that my friend's mom is willing to share this recipe and it is really easy to put together.
What you need:
750g self raising flour
500g butter, soften
2 egg yolk
2 eggs
Method:
Beat egg yolks and eggs together.
Add in soften butter and beat to combine.
Add in flour and knead until the dough is soft and pliable.
Roll the dough into ½" thick and cut with a pineapple tart cookie cutter.
Fill the dough with pineapple jam and bake at 200°C for 10 - 15 mins or the sides turn golden.
Jam : 6g
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