Make around 37 tarts
- 160g flour
- 96g butter
- 1 egg
- 150g pineapple filling
- Divide the pineapple filling to 37 portions, 4g each and roll round. Set aside.
- Rub butter and flour until sandy.
- Add in egg and mix well.
Roll the dough into 5mm thickness. Use a fluted cookie cutter to cut out the dough.
Place the pineapple ball on top.
- Bake at preheated oven at 180C for 15-20 minutes.