Pineapple Tart Jam Marmalade Thumbprint Linzer Cookies Malaysian Cutter Mold 2"

Description: BAKING TIPS Use good quality butter. For the best results, please use fresh pineapples as the ingredient for the pineapple jam filling. Canned sliced pineapples in syrup is a good substitute and deliver satisfying results. If the dough is too dry and hard to work with, please add a little bit more butter to the dough. INGREDIENTS a) PASTRY 2 1/2 cups all-purpose flour, (350g) 2 tablespoons cornstarch 1/4 teaspoon salt 4 tablespoons confectioners’ sugar or icing sugar or powdered sugar 2 sticks unsalted butter, (8 oz./ 1 cup/ 225 g) 2 egg yolks 1 egg yolk + 1/2 tablespoon condensed milk, lightly beaten for egg wash. b) PINEAPPLE JAM (FILLING) 3 cans sliced pineapples, (20 oz. can or 2 fresh pineapples) 10 tablespoons sugar, more or less to taste, (1/2 cup) 1 teaspoon cloves, optional INSTRUCTIONS 1. If you are using canned pineapple slices, drain the pineapple slices and then squeeze the extra water/juice with your hands. Blend the canned pineapples until they are mushy, about 10 seconds. If you use fresh pineapples, remove the skin, cut into pieces and blend for 10 seconds. 2. Transfer the blended pineapple into a deep pan (non-stick preferably). Add sugar and cloves and stir well. Cook on medium to low heat until most liquid has evaporated, and the pineapple jam turns golden in color. Stirring constantly and continuously using a wooden spoon to avoid burning. Taste, and add more sugar as needed. Remove and discard the cloves and let cool in the fridge. 3. Sieve the flour, cornstarch, salt and sugar in a big bowl or container. Soften the butter to room temperature. Combine the flour mixture, butter, and egg yolks together. Knead to form the dough. The dough is ready when it doesn't stick to the hand. If the dough is too crumbly or dry, add a little bit more butter (about 1 tablespoon) until the dough is easy to work with. 4. Divide the dough and pineapple jam (filling) each into 30 equal rounds. Flatten the pastry dough and use the mold to get a nice shaped base. Place the pineapple tarts on a tray lined with parchment paper, arrange the pineapple tarts so they are at least 1 inch apart of each other. 5. Preheat the oven to 350F (180C) and bake for 20-25 minutes or until light brown.

Price: 12.9 USD

Location: Seremban, Negeri Sembilan

End Time: 2025-01-19T05:50:27.000Z

Shipping Cost: 10 USD