Pineapple Tart
Ingredients
Dough
- MFM Bunga Cempaka All-Purpose Flour – 150g
- Icing Sugar – 21g
- Butter – 105g
- Egg Yolk – 18g
- Milk Powder – 12g
Filling
- Pineapple Jam – 150g
Method
- Cream the butter and sifted icing sugar until light and creamy.
- Add the egg yolk and mix until well combined.
- Add the flour and milk powder.
- Mix gently to form a smooth dough.
- Pipe the dough using a tart nozzle into 5cm lengths.
- Fill with pineapple jam and roll to seal.
- Arrange the tarts on a baking tray greased with melted margarine.
- Brush the surface of the tarts with egg yolk.
- Bake in a preheated oven at 170°C for 14–18 minutes until fully cooked and golden.
Steps to Make Pineapple Tart
Step 1: Prepare the Dough
In a mixing bowl, cream the butter and sifted icing sugar until soft and creamy. Add the egg yolk and mix until evenly combined.Step 2: Form the Dough
Add MFM Bunga Cempaka All-Purpose Flour and milk powder into the mixture. Gently mix until a smooth dough is formed.Step 3: Shape & Fill
Place the dough into a tart piping mould and pipe into 5cm strips. Add pineapple jam in the center and carefully roll the dough to enclose the filling.Step 4: Arrange & Glaze
Arrange the tarts on a greased baking tray. Brush the surface with egg yolk for a shiny golden finish.Step 5: Bake to Perfection
Bake in a preheated oven at 170°C for 14–18 minutes, or until golden and fully cooked. Allow to cool before serving.
