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Pineapple Tarts
September 8th, 2008Recipes, Baking Recipes, Recipes, Chinese New Year, Recipes, Malaysian Recipes, Recipes47 Comments
Pineapple Tarts Recipe
Adapted from Fresh from the Oven
Makes 24 tarts
Ingredients:
For the pasty filling
2 1/2 cups (350g) all-purpose flour
2 sticks butter/8 oz./1 cup/225 grams butter (I use Challenge brand)
1/4 teaspoon salt
2 egg yolks
4 tablespoons confectioners’ sugar/icing sugar
2 tablespoons cornstarch (corn flour)
1 egg yolk (lightly beaten for egg wash)
For the pineapple filling
2 cans (20 oz can) sliced pineapples
10 tablespoons sugar (more or less to taste)
1 teaspoon cornstarch or corn flour (mixed with 1 teaspoon water)
Method:
Drain the pineapple slices and then squeeze the extra water/juice with your hands. Blend the canned pineapples until it’s mushy, about 10 seconds.
Using medium heat, cook the pineapple and sugar until most liquid has evaporated, and the filling turned golden. Stirring constantly using a wooden spoon to avoid burning. Taste, and add more sugar when needed. Add in the cornstarch (corn flour) to thicken the filling. Let it cool in the fridge.
Sieve the flour, cornstarch, salt and sugar into a medium bowl. Soften the butter to room temperature. Add in the egg yolks and the flour. Knead to form the dough.
Divide the dough and pineapple filling each into 24 equal rounds. Flatten the pastry dough with the palms and put the pineapple filling in the middle and use the dough to cover the filling. Use your palms to round it up and then shape it into a roll about 1.5 inch long. Use a fork to make criss-cross patterns on the tart and then brush it with the egg wash.
You can also use a pineapple tarts mould to make the pattern above.
Preheat the oven for 350F and bake for 20-25 minutes or until light brown.
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These pineapple tarts look so cute nad delicious looking. I love pineapple tarts, doesn’t matter the shape or form, I love them all.
Zhi Ling
one tray is definately NOT enough. not even for one self lol.
Very pretty tarts! They look really delicious!
Cheers,
Rosa
I’ve long wanted to make those but I still haven’t found a way to make them my own :) Maybe with a touch of manggy mango, heh heh :)
very pretty… how i wisk i can order some for hari raya! :-)
They are sooo gorgeous!~
The look so cute! You have the best molds ever!
oh my god….. i love pineapple tart very much, especially during cny, i always eat this cookies! oh my…. i missed them.
btw, thanks for dropping by my site. i still remember, i went to shanghai ding because of your post. i saw your post and the porcupine pao attract my attention.
your food blog is very great! i need to learn from you. i have linked u in my blogroll.
thanks once again!!
oooh…cute little tarts. I can see myself eating a couple of these!
hi! these look so cute and yummy – I would love to try making these as my hubby loves pineapple tarts..thanks!
ohh, just look at these delicate little bugges. Just perfect!
Love the beautiful mold! Can start a business selling these before CNY already!:p Looking at these pictures make me crave for some pineapple tart now.
Hi! Wah yummy yummy. this is really great hehehhehe i can try to make it for my wife birthday.
o btw, i saw one food site is also really good that can share all the nice food in Penang and some more now is giving free Voucher from Sakea Sushi for their 6th month annivasry.
http://www.penangtuapui.com/
Wah kuih raya already….
hiya!!! 1st time here, got it from pete’s. going thru your blog made me drool all over….hehehe :P now where’s my damn kleenex. keep those recipes coming and my drool forever flowing. cheers and god bless
I love your great website! I’ll have to try the pineapple tarts. What kind of mold did you use?
I love your website! I’ll have to try the pineapple tarts. What kind of mold did you use?
I love your website! I’ll have to try the pineapple tarts. What kind of mold did you use?
Flower shape….nice.
You like those Taiwan ones too right?Personally, I think both are good, depending on mood :)
Love your cute pineapple tarts but with loads of filling! Just as i like them. A keeper definitely.
And you’re right. 1 tray is never enough. ;)
These tarts look so delicious! The shape is quite cute too~
Beautiful pics! Brava!
Beautiful pics, brava!
Pineapple tart is my fav raya kuih! This year I plan of making some myself instead of buying and Im going to try your pineapple tart recipe. Wish me luck!
Nani
These are gorgeous! I have family coming to visit soon, and I think I know exactly what sweets to make for them!
http://www.katelynsfood.blogspot.com
hi, very good recipes, I’m living in australia and often go to singapore to buy tarts.
I’ll try your recipe but how much is a stick of butter?
we have gms here.
thanks May.
Hi all – thanks for your comments.
Hi May – 1 stick of butter = 113.5 gr or 1/4 pound or 4 ounce or 1/2 cup or 8 tablespoons or 14 teaspoons.
1 stick of butter = 113.5 gr or 1/4 pound or 4 ounce or 1/2 cup or 8 tablespoons or 14 teaspoons .
Wow! Haha! Just so happens I had a craving and made pineapple tarts just a little over a week ago, and I pop by and see more tarts here! YUM! Mine are all gone now though… :P
Is Pineapple tarts a malay food??!
these look wonderful ive only had the west indian pineapple tarts which usually come in folded triangles.. im curious to taste if the fillings are similar
I think that looks quite yummy! I would like to give this a try!
I may not like pineapples, but, as Manggy suggested, mango would go great!
Hi! Does anyone know where I can get hold of the daisy shaped tart mould like the one in the picture? I had one given to me by my Mum but silly old me gave it away to a friend. I realised now that that shape is the one that appeals to me.
You can get it at cake supply shop.
Any specific cake shop? I live in Los Angeles!
Dear Bee,
I have been following your site for nearly 2 years now. I’m a poor starving student in Dublin who misses Malaysian cooking a lot and your recipes inspire my weekly menu.
I tried making these tarts for CNY, but I found that the pastry kept buckling and loosing its shape when I bake them. I did use the egg yolk glaze. Any tips on how to prevent this from happening?
Hi Firn, you can try putting them in the fridge for 10-15 minutes before baking, maybe it will help?
I had the same problem with the dough, even after I left it in the fridge for at least 20 minutes.
Would adding more butter/egg yolk help?
Butter won’t help, maybe more flour? I never have that problem so it’s hard to advise.
Hi!
I was wondering if you would know where I could buy the cutout for the tarts; anywhere in Canada? more specifically in Edmonton? hahaha
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Hi Bee – Mark here writing from Melbourne, Australia. This recipe looks amazing and am thinking of making it this coming weekend. Just one question, what should the pastry consistency look/feel like? I’ve never made a pastry dough before and want to get it right as I will be making quite a big batch. Thanks!
Cheers,
Mark
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Hi, your pineapple tarts look really cute and yummy. I’ll give it a try soon. Just like to know how long would it last if keep in air tight container? Thanks!
2 weeks.
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