This recipe is from The Best of Singapore Cooking, 5th reprint 1995. This book was given to me by my dear friend, Agnes. Thank you, dear Agnes and CM, you don't know how happy i was. I owned a photostated copy of this cookbook since 1988 and have made so many recipes with success. The only difference in this reprint is, this recipe which makes very good tarts is not in my copy, if it was, i would have tried this recipe a long long time ago.
I will only share the pastry recipe as the filling recipe and making of the tarts can be found in the earlier Pineapple Tart posting.
1 1/2 lb/680 gm flour
1 tsp salt
2 tbsp fine granulated sugar
1 lb/454 gm cold butter - cut into small pieces
2 fl oz/60 ml ice water
2 tsp vanilla extract
3 drops of yellow food coloring
Put A into food processor and pulse twice.
Add in B - cold butter and using the pulse function, pulse until mixture resembles breadcrumbs.
Add in C and pulse until dough is formed.
Remove and chill for 30 minutes.
Pastry is ready to make into tarts.