The Great Golden Pineapple Tart

Growing up in one of the 7,100 islands of the Philippines, I am very fond of fresh "pinya" or pineapples. Salt it, cake it, salad it, juice it, any which way suits really fine! My kids, urban citizens that they are, are by no means strangers to this crowned fruit, but they are more familiar with its canned form.🥫🥫🥫

Absolutely one of our favorite things every CNY here in this little red dot is the Pineapple Tart; this is one of the interesting ways we met this fruit, together. Shops stock up on this treat as the holiday approaches, culminates on the week itself, and lingers a little more.

Buttery, tangy, sweet. It's hard to keep these in the jar for long. Arrrrgh. MUST. PORTION.

🍍 Mix DRY
220 grams (~1stick) unsalted butter slice to cubes . Keep in fridge.
Sift together: flour, baking powder, sugar.
340 grams (3 cups) all purpose flour
1 tsp baking powder
30 grams (1/4 cup) white/icing sugar

🍍 Mix WET
1 egg slightly beaten
50 ml (1/4 cup) cold water
1/2 tsp vanilla essence
1/2 tsp salt

🍍 Shapey shapey Bakey bakey
0 - preheat oven to 160C for 10 mins
1 - MIX wet to dry
2 - ball them up, flatten, or what shape suits you
4 - line up loosely on a baking tray lined with baking paper
5 - bake in oven for 15 mins
6 - let cool and then enjoy

Warning: Eat moderately. 😂

Here's our 1st, by Z!

and 2nd take by M...

(Spot my little wally T looking to snatch some 👀).
A 3rd one's coming soon, must be intentional to take a picture before everyone gobbles it up.😜

Inspired by: Lauren's Kitchen

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