Pineapple Tart - Second Try

When my Manju with Pineapple Filling partly failed, Winnie provided me with a Pineapple Tart recipe to try. Thanks Winnie!!  I decided kinda at the last minute to make it yesterday.  It made 24 pieces of which there're only 2 left right now.  People liked it.  The crust was different . . . powdery . . . sorta like the Filipino Polvarone that's usually made with powdered milk.



Top left: Sift together 2 1/2 c. flour, 1/4 tsp. salt, 4 tbs. powdered sugar and 2 tbs. cornstarch.
Lower left: Cook 2 cans (20 oz each) of well-drained crushed pineapple and 10 tbs. of sugar. Let cool in 'fridge.
Right:  Soften 2 blocks butter to room temperature.  Add 2 egg yolks.


Add flour mixture to the butter/egg yolk mixture and knead to form the dough.  I divided the dough so that I could kinda gauge the 24 pieces (3 from each group).


I sorta divided up the filling too so that I could tell to put about this much in each tart.  This dough was so much easier to work with than my other made-up recipe. 


Look at that.  Isn't it beautiful?   You're supposed to put an egg wash on it too, but again I decided not to, mostly because I was too lazy by this time.


Bake at 350 degrees for 20 to 25 minutes and take pictures when pau.


Runa who told me about the Indonesian dessert Nastar that her grandma used to make, was the first to try it at work. She said it tasted just like her grandma's!


Tiare who brought the Big Island Manju that started this whole thing tried next.  She said it was good, but to hemo (leave out) the cornstarch next time.


I'm so glad that Les was at our King Street office today, so she got to try it too.