Rolled Pineapple Tarts

Pineapple tarts is one of my all-time favourite cookies. It's a must for Deepavali and I make it every year. My sis, mum and hubby love it but not my kids. However last Sunday I bought a bottle of jam tarts from a friend. To my surprise my second son started eating the tarts and could not put the bottle down. He was a bit upset that I just bought a bottle. I told him I will make some for him since I always like to cook and bake for my family. So I googled a couple of recipes and made this one up. I like the pastry to be a bit firm, not hard and not the melt-in-your mounth type. The jam should also be a little soft so that both the pastry and the jam complement each other. I will bake this later and let us see if this recipe turns out the way I want the rolled tarts to be.

Ingredients

250g butter, at room temperature
50g icing sugar
1 tsp vanilla essence
2 egg yolks

100g custard powder ( I am planning to use 50g of corn flour and 50g of custard powder)
375g all purpose flour
2 tbps milk powder or condensed milk

egg yolk for glazing (I normally use the whites and add a drop of egg yellow colouring and a drop of vanilla essence- works the same in my opinion) 

Directions

1. Preheat oven to 180C
2, Sift all pupose flour, corn flour, custard powder and milk powder.
3. In a bowl beat butter and icing sugar together for a 1-2 minutes
4. Beat in the egg yolks, essence and condensed milk (if using this instead of the milk powder)
5. Fold in the flour and mix until you get a soft dough.
6. Pipe the dough out using the jam tarts mould.
7. Place a jam on one edge of the pastry and roll the dough over. Cut the pastry where at the
    point the pastry covers the jam. You can also overlap the pastry a bit.
7. Glaze with egg wash and bake for about 20 minutes.
8. Cool and store in an airtight container.