Pineapple Tarts Revisited

After a few years of not making pineapple tarts, this year I tried again. This time round, I added something to my original recipe here to make the pastry softer, Ghee. 

I made almond sugee cookie days ago and felt in love with the soft melting pastry. After browsing through the website on several other pineapple tarts recipe that used ghee, it seemed that just having an additional 2 tablespoons of Ghee with an increased amount of flour will make the pastry softer.

So this is it, my revised recipe with Ghee:

Ingredients 
(yields approx 65~70 pineapple tarts balls - 2cm diameter)

Pineapple Tarts
250g unsalted butter
470g plain flour
1 tsp baking powder (Optional, in my case, I did not have it so I did not add any in)
1/2 tsp salt
50g icing sugar (Can be lesser than 50, around 48g/49g)
2 eggs (separate egg yolk with egg white into two different bowls)
1/2 tsp vanilla essence
500g (1/2 pack of a 1 kg) pineapple preserve filling paste (bought the redman premium grade from phoon huat)

Glazing
1 egg yolk
1/2 tsp vanilla essence
1/2 tsp condensed milk
1/2 ~ 1 tsp vegetable oil

Methods
1. Sift all dry ingredients (flour, baking powder, salt and icing sugar into a big bowl)

2. Add butter and ghee with the dry ingredient and rub in till breadcrumb-like.
Note: Cut the butter using a platter knife into cubes and stir with the dry ingredients until it becomes easier to rub in the flour with butter with your fingertips.

3. Add in the eggs yolks (with the vanilla essence) and knead to become a dough.

4. Leave in fridge for 20mins (or less than 40 mins else the dough will harden and you will not be able to roll out the dough immediately)

5. Take 1/2 pack of the 1 kg pineapple preserve filling paste (which I believe is still more than enough) and make them into small balls shaped(size depends on your need, the bigger the ball, the more dough will be used to make 1 pineapple tarts. That would also mean a lesser quantity produced.)

6. After removing the dough from fridge, roll out dough on a rolling board and fold the dough for a few times.

7. From the dough, take a small portion and roll into a ball shape around 2 cm diameter. Then press it down for a flatten round shaped dough and place the pineapple ball in the center.

8.Wrap the pineapple with the round shaped dough until it has covered the entire pineapple, remove some of the dough if it looks too thick.

9. Preheat oven at 180 Celsius.

10. Mixed all the ingredients listed under "Glazing" and glaze ONLY the top of ball shaped pineapple tarts.

11. Bake for 20 mins @180 Celsius

Notes:

-> I preheated my oven ONLY when I am done at step 8. For I used microwave oven, the preheat stage required a minimal time. The norm is to preheat the oven at the start (as a step 1) before anything begin. 

-> For those who don't like a softer pastry, do try the recipe from here.