Pineapple tart


  • 150 g flour
  • 1/4 tsp salt
  • 2 tbsp corn flour
  • 100 g salted butter
  • 1 1/2 tbsp icing sugar
  • 1 egg yolk


  1. Preheat oven to 180oC
  2. Sieve flour, corn flour, salt, and icing sugar into a mixing bowl
  3. Cut butter to small pieces and rub into flour
  4. Add egg yolk to form dough
  5. Dust the work area, pinch dough, flatten with rolling pin
  6. Add 1 tsp pineapple filling and close pastry skin
  7. Glaze with egg yolk
  8. Bake in oven, 10 to 15 min until lightly brown

Pineapple filling


  • Pineapple, cut into cubes/shreds
  • sugar, sufficient to taste
  • 1 tsp cornstarch mixed with 1 tbsp water


  1. Using low to medium heat, cook the drained and crushed pineapple mixed with sugar until thicken and golden brown
  2. Stir constantly with wooden spoon to avoid burning
  3. Set aside and let cool in fridge
  4. Ready to use.

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