Buttery Pineapple Tart

Ingredients: 180g cold unsalted butter (I used SCS) 240g plain flour 1½ tbsp cornflour 50g icing sugar ¼ tsp salt 1 egg yolk ¼ tsp vanilla extract Egg glaze : 1 egg yolk mixed with few drops of water 440g pineapple paste* *I used store bought, refer here for ways to improve the taste of store-bought pineapple paste.

Method: Sift plain flour, cornflour, sugar & salt together in a big mixing bowl. Mix egg yolk & vanilla extract. Cut cold butter into cubes. Using fingertips, rub butter into flour mixture. Add egg mixture and mix till combined. Do not over mix. Wrap the dough and chill for 30 mins to firm it up. Meantime, you can roll the pineapple filling into small ball of 1 level tsp each. Divide dough into small balls of ½ level tbsp. Lightly flatten the dough, place a ball of pineapple filling in it and wr