CNY 2017 - BUTTERY ROSE SHAPE PINEAPPLE TARTS

This is one of the many lovely pineapple tart's recipe from Angel of  Cook.Bake.Love which I have bookmarked to try.  Due to time constraint, I could only try out one, that is this recipe which uses rub-in method.I'm very happy with the result cos' the tarts are buttery, light, melt-in your and pastry is easy to handle. These are very fragile and it is good idea to place them in paper cup cases for easy handling and storing. I particularly like the Step 7, whereby the tarts are first baked without the egg yolk glaze.  This way, it would not smear the design when you apply the glaze and the golden colour looks good.Angel uses a plastic peg to create the criss-cross pattern on the tarts but I used the peg to create a rose pattern for these pineapple tarts.
Recipe adapted from Angel of  Cook.Bake.LoveIngredients

[makes 50 pieces]Filling - 250 gm pineapple paste [50 x 5 gm - roll into small balls]Egg glaze : 1 egg yolk mixed with few drops of watersmall paper cupcasesPastry Ingredients240 gm plain flour1½ tbsp cornflour50 gm icing sugar ¼ tsp salt 180 gm cold salted butter [good quality butter] - cubed1 egg yolk ¼ tsp vanilla extract
Sift plain flour, cornflour, sugar and salt together in a big mixing bowl. Mix egg yolk together with vanilla extract. Add cubed cold butter into flour dry ingredients. Using fingertips, rub butter into flour mixture until like bread crumbs.Add egg mixture and mix till combined. Do not over mix. Wrap the dough and chill for 30 minutes to firm it up. Divide dough into small balls of ½ level tbsp [about 50 pieces]. Lightly flatten the dough, place a ball of pineapple filling in it and wrap over. Place in small paper case and arrange it on baking tray.Bake in preheated oven at 180 degrees C for about 8-10 minutes. Remove tray and apply egg wash. Return to bake for another 5-6mins. Cool completely before storing.