Pineapple Jam Tarts
The best ever Pineapple Jam Tarts with a crumbly sandy crust and golden
homemade pineapple jam
. Totally irresistible and a must-try for special occasions.
(Makes 42 mini Pineapple Jam Tarts)
jam tarts, pineapple jam tarts, thumbprint cookies
/ icing sugar
(softened) (8 oz /226g)
into ¾ inch balls. You should get about 42 balls of pineapple jam. Set aside.
Prepare your choice of pineapple jam tart mold/cookie cutter. Line two baking trays with parchment paper.
Sift all-purpose flour, rice flour, and powdered sugar into a medium size bowl. Set aside.
In a large bowl, cream butter until light and fluffy. Add egg yolks and vanilla extract and continue to beat until combined.
Add flour mixture and mix with a spatula until crumbly. Gently knead to form a soft dough. Wrap in plastic and chill in the refrigerator for 15 minutes.
Place a portion of dough in between two large sheets of parchment paper. Roll out dough to about ¼ inch thick.
Dust mold/cookie cutter with flour and press onto dough. Push the wooden or plastic stamp to create an indentation. Lift mold/cookie cutter and release stamped dough onto work surface.
Place a ball of dough in the indentation. Decorate with tiny strips of dough and crimp perimeter of cookie with crimping tool if desired.
Baked in a 350˚F (180˚C) oven for 15 minutes or until the bottom of each mini tart/cookies is lightly brown.
Transfer to a wire rack to cool completely.
If you do not have a jam tart mold/cookie cutter, make "thumbprint" cookies instead.
Tried this recipe?