Separate the Egg (4) Yolk and set aside.
First, have ready all ingredients needed to make the pineapple tarts.
Also have ready Pineapple Jam (400 gram). For this enclose pineapple tarts, a thicker pineapple paste is preferred. Otherwise, use store bought pineapple jam will do.
To make the pineapple tarts, first roll the pineapple filling/paste into balls, about 5 gram each. This can be done ahead of time and set aside until needed. To do this, have a wet cloth nearby so you can wet your hands slightly to prevent the pineapple paste from sticking to your hands when you shape them.
Cut cold Butter (280 gram) straight from the refrigerator into cubes and leave to chill in the refrigerator until ready to be used.
Add All-Purpose Flour (400 gram), Corn Starch (50 gram), Powdered Confectioners Sugar (45 gram), and Salt (1/4 teaspoon) into a large mixing bowl. Mix well to combine.
Then add in the chilled butter cubes.
Using a pastry cutter or pointed end of a fork, cut the butter into the flour mixture until it resembles fine bread crumbs. You essentially want to coat the butter crumbs in the flour mixture.
Beat together 3/4 of the Egg Yolks, Water (3 tablespoon) and Vanilla Extract (1/2 teaspoon).
Then add the wet egg mixture into the butter flour mixture.
Using your fingertips or the tips of a fork, gently gather all the butter crumbs into one large dough ball. Be sure NOT to knead the dough as that the dough remains crumbly.
Cover with cling wrap and chill in the refrigerator for about 30 minutes.
When chilled, roll the dough into balls, about 10 gram for each dough ball.
To make the pineapple tarts, first flatten the rolled dough ball. Then place a piece of the rolled pineapple jam filling in the middle.
Bring the edges of the dough together and press lightly to seal. Next, roll it in between your palms to shape it into a ball.
Using a plastic crimper, crimp the rolled pineapple tart into a rose shape.
Continue to roll and crimp for the rest of the pineapple rolled dough balls. Then arrange the rose shape pineapple tarts on a baking tray.
Meanwhile, in a small bowl, mix the remaining 1/4 Egg Yolk and Water (1 tablespoon) together for the glaze. Be sure to strain the egg wash through a sifter to remove any parts of the egg that didn't incorporate.
Brush the glaze on the pineapple tarts with a brush.
Bake in a preheated oven of 180 degrees C (350 degrees F) for 20 to 25 minutes or until the pineapple tarts turn golden brown in colour.
Once baked, remove the baking sheet to cool on wire rack for about 10 minutes. The pineapple tarts are very soft when hot so let it cool down before transferring them.
Transfer the baked pineapple tarts to cool completely on wire rack before storing in airtight containers.
These pineapple tarts are a great favorite during festive seasons especially for Chinese New Year. No Chinese New Year is complete without these pineapple tarts.