280g m tepung gandum
20gm tepung custard
25gm gula icing
1/4 teaspoon garam
100g butter
100g minyak sapi
100g minyak sapi
1 kuning telur, pukul sedikit
1 egg yolk dipukul dengan 1 sudu teh putih telur ~ untuk sapu
Pasteri Tat
Sift flour, custard powder, icing sugar and salt into a large mixing bowl. Add cubed butter andghee and rub into the flour mixture using your fingertips until it resembles breadcrumbs.
Mix in egg yolk and knead lightly to form a smooth dough. If it is still too dry and crumbly, add one to two teaspoon(s) water to it. Cover the dough with cling film and rest for 20-30 minutes, put into the refrigerator in hot weather.
Preheat oven to 170-180°C.
Roll out the dough to 5mm thick. Use a 5cm (or a slightly smaller cutter if preferred) fluted biscuit cutter to cut out rounds of pastry. Repeat with any scraps from the pastry and reserve a small amount to make pastry strips for decoration later. Place the pastry rounds on lined or greased baking sheets. Use a pair of tweezers, dip in flour first, to lightly pinch/jab the edges of the pastry rounds as decoration.
Brush the pastry rounds with egg wash. Bake for 10-15 minutes, or until the pastry rounds are just lightly golden brown. Remove from oven.
Brush the pastry rounds with egg wash. Bake for 10-15 minutes, or until the pastry rounds are just lightly golden brown. Remove from oven.
(Jangan risau if the indentations have puffed up as that does not affect the filling later on.)
Langkah Untuk Letak Jem:
Fill the pineapple jam (if it is soft enough for piping) into a piping bag fitted with a 1cm round nozzle. Pipe a small blob in the indentation of each partially baked tart. With wet finger, lightly press to neaten the filling if necessary. (If using firmer pineapple jam, just pinch into small balls. Lightly flatten each ball to fit into the indentation of each tart.)
Roll out the reserved pastry thinly and cut into strips about 3cm long. Place two strips crosswise on top of the filling on each tart.
Carefully brush the filling and the strips with egg wash. Return to oven and bake for another 10-12 minutes, or until the tart edges are golden brown.
Let cool on wire rack before storing in airtight containers; separate each layer with baking paper to prevent them from sticking to each other. Simpan dalan bekas kedap udara.
Fill the pineapple jam (if it is soft enough for piping) into a piping bag fitted with a 1cm round nozzle. Pipe a small blob in the indentation of each partially baked tart. With wet finger, lightly press to neaten the filling if necessary. (If using firmer pineapple jam, just pinch into small balls. Lightly flatten each ball to fit into the indentation of each tart.)
Roll out the reserved pastry thinly and cut into strips about 3cm long. Place two strips crosswise on top of the filling on each tart.
Carefully brush the filling and the strips with egg wash. Return to oven and bake for another 10-12 minutes, or until the tart edges are golden brown.
Let cool on wire rack before storing in airtight containers; separate each layer with baking paper to prevent them from sticking to each other. Simpan dalan bekas kedap udara.
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