Method:Line a baking tray with parchment paper. Preheat oven to 175C. with hands, rub in butter to all the other ingredients until a crumbly texture. Lightly pat it into a dough form and wrap it with a cling wrap. Chill for 30mins.In the meantime, roll out your pineapple jam filling into their shape.For tangerine style pineapple tarts, roll the pastry into round shape. Flatten it and wrap the jam filling.For nastars, pipe out the pastry dough and roll the pineapple jam filling into the pastry.Bake for 20mins or until slightly brown. Let it cool on a wire rack before storing.~
♥ I replace 10g of all-purpose flour with corn flour
♥♥ I replaced with 30g of icing sugar, use more if you have a sweet tooth.