Lotus-Shaped Pineapple Tarts

          This evening, Iftar was relatively quiet....only my husband, the two boys & myself were home. Amirah is putting up in a hostel as she started school at NTU last week. Maliah was out with her classmates for dinner. So my husband & I still have a few more years before the boys too will be out with their lives outside the house........

    

           I baked my Pineapple Tarts over the weekend. There are soooo many versions of this must-have Hari Raya delicacy, but the one that I've been using for almost 2 decades is the recipe from Wannah Alshatrie, my weekend baking teacher. Since I learnt to make her version, I've never used any other recipes....the pastry melts in the mouth & so addictive! If you have not made your Kueh Tart, give this recipe a try....you won't regret! 

I'm submitting this entry to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not The Kitchen Sink!

Lotus-Shaped Pineapple Tarts

makes about 200 pieces

Pastry:
A
400g butter
2 egg yolk
1 egg white
2 tbsp milk powder
2 tbsp powder sugar
1/2 tsp vanilla essence
B
600g plain flour (sifted)

Filling:
{Sorry, I don't have the measurement for this as my mum made it for me. She just agak-agak (estimated).}
Pineapple (grated or chopped finely)
Sugar
(Combine pineapple & sugar in a saucepan cook until thick.)


Step-by-step illustration of how to form the lotus-shaped tart!

Method:

1. Combine A & mix thoroughly using a spoon.
2. Add in B & mix thoroughly.
3. Roll dough placed in between a plastic sheet to 1/4 inch thickness . Use a floured 5- or 6- petal flower shaped  cookie cutter and cut dough.
4. Gently press the center of flower-shaped pastry with finger & place filling on it.
5. Using a small pair of scissors, snip edge of petal & lift it up as shown in picture.
6. Place on a baking tray.
7. Bake in a preheated oven at 150 deg C for about 30 minutes, rotating tray 180 deg halfway through baking.
8. Cool tarts & store in an air-tight container.