Step 1

Sift the flour.

Step 2

Whisk the egg and condensed milk with a wooden spoon until combined.

Step 3

Add 400g (14oz) of the butter and mix in as much as is possible. You will most likely not get a smooth mix, and that's perfectly fine. The only way to get it smooth is with an electric mixer which we are not using here, as you will end up with a dough that's way too soft. It will get smooth as we add the flour.

Step 4

Add the sifted flour and mix it in by using cutting motions with your spoon (or pastry cutter), i.e., north-south, east-west. If your dough feels too dry and crumbly, add more butter, bit by bit, but remember, we want to be gentle and not knead the dough. Just use your fingertips, see the video.You will probably not need all the butter.

Step 5

Now, using your fingers, bring it all together lightly, do not knead.

Step 6

Wrap in cling film and place in the fridge for 10 minutes, no longer as the dough will be too brittle.

Step 7

On a floured surface, roll the dough out to a depth of about ½ cm (⅕ in). Remember to place cling film on the dough before rolling.

Step 8

Dust a small amount of flour on the surface of your pastry and very lightly spread it out with your fingers. This will aid in the pastry not sticking to the cutter.

Step 9

Using your cutter, cut out shapes (dip in flour!) and place on cookie sheet. If your oven takes 2 trays at once, fill 2 cookie sheets.

Step 10

Preheat oven to 160˚C/310˚F (Fan 140°C).

Step 11

Fill the tart shells with jam, being careful not to overfill them. To me, they look rather unsightly when the jam is bulging out almost like a ball. Place the dough back in the fridge while filling the cut out tarts.

Step 12

Bake the pineapple tarts for 15-18 minutes until a pale golden colour, not brown. We are going for a beige look!If your oven runs cool, you may need more time, the full 18 minutes. One of my readers had to cook hers for 22 minutes each tray because her tarts were just not browning!Also, the thicker your tarts, the more time you will need.And, if baking 2 trays at a time, the one on the lower shelf will probably need 2-3 minutes more.

Step 13

Repeat the whole rolling, cutting and filling with the rest of the pastry.

Step 14

When cool, store in an airtight container at room temperature, every layer lined with baking/parchment paper to prevent sticking. They will keep for 2-3 weeks easily, that is, if they don't get eaten up first!

Step 15

Sift the flour and baking powder.

Step 16

Add 400g (14oz) of the butter and mix in as much as is possible. You will most likely not get a smooth mix, and that's perfectly fine. The only way to get it smooth is with an electric mixer which we are not using here, as you will end up with a dough that's way too soft. It will get smooth as we add the flour.

Step 17

Add all the condensed milk and mix thoroughly with the wooden spoon.

Step 18

Follow the rest of the recipe as above and bake for and additional 3-5 minutes until you get a very light brown golden colour. The reason for the extra cooking time is because they are eggless, they tend to get softer as the days go by, so I like to give them a good crisp start.

Step 19

Sift the flour and baking powder.

Step 20

Add 400g the vegetable fat and mix in as much as is possible. You will most likely not get a smooth mix, and that's perfectly fine. The only way to get it smooth is with an electric mixer which we are not using here, as you will end up with a dough that's way too soft. It will get smooth as we add the flour.

Step 21

Add the yoghurt and mix with a wooden spoon.

Step 22

Add the sifted flour and mix it in by using cutting motions with your spoon (or pastry cutter), i.e., north-south, east-west. We want to be gentle and not knead the dough. Just use your fingertips to bring it all together, see the video.

Step 23

Add the water 1 Tbsp at a time, until the dough comes together. If you need more than 4 Tbsp, that's fine.

Step 24

Bake for and additional 3-5 minutes until you get a very light brown golden colour. The reason for the extra cooking time is because they are eggless, they tend to get softer as the days go by, so I like to give them a good crisp start.

Step 25

Click here for the recipe!