These pineapple tarts need no introduction. I had previously made a batch of pineapple tarts when I first tested out Novice Baker‘s pineapple tarts recipe. This time, my pineapple tarts come in a different shape, they look like cookies, open face, and topped with pineapple jam filling. They are still crumbly, buttery, and addictive. Once you pop one in your mouth, you just can’t stop and want more.
Personally, I love enclosed pineapple tarts, meaning the pineapple jam filling is enclosed inside the pastry. I think they taste the best. Open face pineapple tarts might be prettier looking but the filling is always dryer since it’s exposed and baked, and hence not as moist. In any case, it is your personal preference how you want your pineapple tarts to look like: pineapple rolls, enclosed and looks like a pineapple, or open face like the above. Regardless of the shapes and sizes, pineapple tarts are one of the most popular and mouthwatering Chinese New Year sweet treats. There are many varieties available on sale, but the best pineapple tarts are definitely home made.
Try this pineapple tarts recipe, it’s a keeper!
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