TanGY pineapple TARtS recipe

today my mom baked pineapple tarts and i just poked my head in and helped a little! =)
her tarts are to die for and so i though of sharing the lovely yummy thing with all of u!!

=homemade-best-pineapple tarts=

• i- 1kg pineapple jam (can be home cooked or just buy the ready made ones)
• - 2 limau kasturi (to add tangyness to the jam)
• - 1kg flour (kept in fridge to cool)
• - a pinch of salt
• - 1/2 kg (2 slabs Farm cows/ SCS butter)
• - 4 ounces shortening
• - 1/2 cup ice water
• - 2 egg yolks to add into the dough mixture
• - 4 egg yolks for glazing (lighty beaten) - rolling pin
• - fluted rolling pin (the one with groves like crinkle cuts)

Steps:

1. pastry: rubbing in method
2. add in flour, shortening, butter, salt, water. Mix well
   
3. knead lightly into a dough, do not press hard
   
4. cut half the dough and keep in a cool place (so that the dough stays fresh n soft)
5. cut and divide that half into 8 enough portions
6. roll each portion lightly sideways with a rolling pin
7. use fluted rolling pin to make lines on the dough
8. lightly lift the dough and let the striped edge faces the table
9. roll the jam into thin sausage rolls (to be added inside the flour)
   
10. roll jam into about 1cm diameter lengths.
    
11. cut about 2 inch lengths and arrange on baking tray ( tarts must not touch each other or it wont be fully cooked)
    
12. bake in preheated oven 250 C for 20 minutes
13. when almost baked take out the 4 egg yokes (in a bowl) and brush the top of the tarts with generous amounts.
14. put it back in the oven for another 6 minutes
15. take out from oven, cool well before storing ( if u would like to longer shelf life bake it a bit browner)
16. makes about 4 trays (140 tarts)
    

HAPPY TRYING!! GOOD LUCK, DON'T BURN DOWN THE KITCHEN!!