Traditional Pineapple Tarts – by Lucinda Lau

Traditional Pineapple Tarts. 

 600gms flour. 250gms butter. 
100gms ghee. 
2 eggs. 

Method: 
Sift flour into a bowl add in butter, 
ghee and rubbed till resembles breadcrumbs. 
 Add in the eggs and knead to a dough. 
Roll out dough to preferred thickness and cut with mould. 
Crimp sides and top with a ball of pineapple. 
Bake at 160° for10-15 mins. Cool before storing.