Pineapple Tarts (Open faced type)

Ingredient

• 
  
• 200gm salted butter, softened
• 125gm icing sugar, sifted
• 2 egg yolks
• 2 Tbsp milk
• 400gm plain flour

Filling: Pineapple jam as needed

• Mix butter and sugar until just combined. Add in egg yolks and mix until smooth. Add in milk and mix until well combined.
• Pour in flour and mix to form a dough. Do not knead. Let the dough rest for 10 minutes.
• Take half the dough and roll out to about 5 or 6 mm thick. Press with preferred cookie cutter. Arrange the cookies neatly next to each other.
• Fill up the tarts with jam and decorate according to preference, or just leave it bare.
• Bake in a preheated oven at 180C for around 15 minutes or until sides are slightly golden.*

*Time to bake depends on cookie size, thickness and moisture in jam.

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