Pineapple Tart Pastry- Must Keep Recipe

My dear friend from UK shared this recipe for pineapple tart pastry. It is the best I had tried so far after testing 3 recipes in total. I love my pastry soft and crumbly and this recipe nailed it. I tweaked it a little to make it even softer by incorporating cake flour. Results are perfect!

Ingredients:
250gm butter diced into small cubes
3 egg yolks
1 1/3 cup of cake flour
2 1/2 cup of white flour
3 tbs corn flour
6tbs icing sugar
1/2 tsp salt

this makes enough for my previous pineapple tart jam with extra jam to spare. Next time I will make extra one more batch of this recipe.

Method.
Sieve all dry ingredients together. I double sieved them
I mix butter and sugar together first in the Thermomix bowl just until nicely incorporated. The I add the yolk one by one and then the dry ingredient
I use the turbo button to mix them up into crumbly texture
Pour the mixture out and use your fingers to bring them together
I separate my dough into 3 large disc and freeze them as I am only using them a week later.
To use, bring them to soften at room temperature and roll them into 1/2 cm.
Use a cookie cutter or pineapple tart cutter to cut the shapes.
Place rolled jam into the cut dough and bake at 180C for 12 minutes or until golden brown at the edges
you can use the egg wash to have a nicer golden look but I was too lazy to go through that step. \