Pineapple Tarts - Disney Characters

This is my first attempt in pineapple tarts making.  Sis E was supposed to pass me some of her cutters but there was no chance for a meetup.  My hands were itching to make some pineapple tarts so I decided to use my disney cutters to make them as closed tarts, somewhat similar to Taiwan's Pineapple Tarts (凤梨酥).

Choosing a recipe was tough as there are simply too many recipes online.  I could have asked my sisters for their recipes but I chose not to as Sis E bakes without a recipe (she can mix-and-match any leftovers and create her own recipe without any exact measurements for she cooks/bakes with her eyes).  To get recipe from Sis C will take weeks...  Anyway, I googled and shortlisted 2 recipes from the numerous, one from Delicious Asian Food and another from Florence's Do What I Like.  I was keen to try the first recipe as it is a mother-in-law's recipe (I always go for elderlies' trusted recipes) but 2 things deters me :- recipe uses 2 - 3 eggs and not in metric measurements.  Finally decided on Florence's as I was plain lazy (again) to do the conversion and prefer to use 1 egg yolk recipe.

I didn't bother to cook my own pineapple filling so I used store-bought.  As usual, my 2 older children wanted to help so I got them to help roll the pineapple fillings into balls.

DH is still on reservice and he was on duty last night when I made these.  I only had time to bake 1/2 the dough so I kept the balance dough in the fridge.  Weighing a total of 40g, these are hugemongous pineapple tarts :P

The imprints were obvious before baking but faded when they were out of the oven :-(

After my failed egg wash here, I added more water to the egg yolk but this time round, it was too diluted.  My egg wash failed again :P  Don't know why but I just can't seem to get it right.  Maybe I'll just give egg wash a miss since I've no luck with it.

A cross-section of the tart loaded with pineapple filling.

Despite the ingredients used were all very basic, the pastry was relatively easy to handle and has a melt-in mouth texture.  This is definitely a keeper!

Pineapple Tarts
Ingredients
(A)
340g Plain Flour
1 1/2 tbsp Icing sugar
1/2 tsp baking powder
1/2 tsp salt
*sifted

(B)
200g Cold butter, cut into cubes

(C)
1 Egg yolk
1/2 tsp vanilla essence or brandy (I used Martell)
*lightly beaten

(D)
25ml ice cold water

(E)
Egg glaze: Lightly beat1 yolk with 1 tbsp water

(F)
Pineapple fillings

Method

1. Lightly beat egg yolk with brandy.
2. Sieve flour, baking powder and icing sugar into mixing bowl. Stir in salt and blend well.
3. Cut in butter until it resembles fine bread crumbs.
4. Add egg yolk and ice water into flour and roughly work it into a ball.  Do not overwork the dough.
5. Divide dough into 3 equal portions and chill in fridge for 1 hour.
6. Remove 1 portion of dough from fridge and divide dough to portions of 20g each.
7. Wrap pineapple paste (20g each) with dough and shape into rounds.
8. Place dough into cutter and flatten with stamper.
9. Place tart onto baking tray lined with baking sheet.
10. Bake at 200C for 10 minutes, remove from oven, apply egg wash and lightly press the pineapple filling onto the indentations of the tarts. Bake again at 180C for 10 – 15 minutes or until the golden colour that you desired.