It's just round the corner....

Made pineapple closed tarts but this year, i decided to do it tangerine style.

The pastry is oh-so-melt-in-the-mouth that I have a hard time wrapping the tarts, all thannks to the very warm weather we're experiencing lately. Even after baked, the pastry was very soft. However, it was well received as the family love the melt-in-the-mouth texture.