Pineapple Tart

My favorite CNY cookies~~Pineapple tart. I really love them because of the sweet- sour taste filling coated with tender and buttery outer crust. But it's quite expensive to buy, thus I decided to make them myself this year.

Ingredients

Tart Crust

• 250g of butter (Out from the fridge and keep in room temperature for about 10 minutes)    250 克牛油 (从冰箱取出等约10分钟后再操作)
• 50g of icing sugar    50 克糖粉
• 2 egg yolks    2 颗蛋黄
• 300g of all-purpose flour   300 克普通麵粉
• 50g of corn flour   50 克玉米粉

Pineapple Filling

• 500g of pre-packed pineapple filling/jam    500 克现成黄梨馅/酱

Final Touches

• 1 egg + few drops of yellow coloring    1 颗蛋 + 数滴黄色素

 Steps 

Tart Crust

1. Divide the pineapple filling into 50 portions, then roll into balls.    黄梨馅/酱分50份再滚圆。
2. Place the butter and icing sugar into a mixing bowl. Mix using mixer until it turns to lighter color.     牛油和糖粉置入一碗﹐用搅拌机打至发白。
3. Add the first egg yolk into the mixture and beat until blended completely. Then add in next egg yolk and do the same.      加進首颗蛋黄打勻后才加进第二颗蛋黄打匀。
4. Sift in the all-purpose flour and corn flour, then knead into a dough by hand.    筛入面粉和玉米粉用手揉成面团即可。
5. Cut the dough into 50 pieces and roll into balls    面团割成50份，揉成球状。
6. Take a dough ball and roll out. Place a portion of pineapple filling in the middle and wrap into a ball shape or any shape you prefer.     把一份球面团杆开，把一份黄梨馅/酱放中间，再包起来滚圆或作任何造型。
7. Do the same for the rest.    其余的照同步骤作。
8. Brush every tart surface with the mixture of egg+yellow coloring.    黄梨塔表面涂上蛋+黄色素的混合液。
9. Bake the pineapple tart at 180°C for 15-20 minutes.    用180°C烤约15-20分钟。