Pineapple (Open Face) Tarts – a delicious recipe with flour, corn flour, icing sugar, egg yolk, water, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, sift in plain flour, corn flour and icing sugar, mix well. Cut in butter and rub with fingertips until mixture resembles coarse crumbs.
2
Make a well in a center, pour in beaten egg yolk with water and vanilla extract and bind the ingredients to a soft dough. (do not over knead) Add a little extra flour if dough is too soft. Put dough in the fridge for 20-30 mins to firm up.
3
Remove pastry from fridge. Roll pastry between two plastic sheets to about 5mm thickness, cut into shape with a pineapple tart mold and place in a greased lined baking tray and bake for 10 mins.
4
Remove tray from oven, fill the center of tart with pineapple jam. Cut small strips from from remaining dough to form a criss-cross pattern on top of the tarts.
5
Return tarts to oven and bake for another 10 mins or pastry until golden brown.
6
Cool tarts on wire rack and store in an airtight container.
626
kcal
Calories
34
g
Fat
73
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 7/16 cups plain flour, 2 3/4 tablespoons corn flour, 5 1/3 tablespoons icing sugar, 1 egg yolk, and more.
Yes, Pineapple (Open Face) Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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