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Pineapple Tarts


Pineapple Tarts Recipe

Adapted from Fresh from the Oven



2 1/2 cups (350g) all-purpose flour
2 tablespoons cornstarch (corn flour)
1/4 teaspoon salt
4 tablespoons confectioners’ sugar/icing sugar/powdered sugar
2 sticks unsalted butter/8 oz./1 cup/225 grams butter (I use Challenge brand)
2 egg yolks

Pineapple Jam (Filling)

3 cans (20 oz can) sliced pineapples or 2 fresh pineapples
10 tablespoons or a heaping 1/2 cup sugar (more or less to taste)
1/2 tablespoon cloves (optional)


If you are using canned pineapple slices, drain the pineapple slices and then squeeze the extra water/juice with your hands. Blend the canned pineapples until they are mushy, about 10 seconds. If you use fresh pineapples, remove the skin, cut into pieces and blend for 10 seconds.

Transfer the blended pineapple into a deep pan (non-stick preferably). Add sugar and cloves and stir well. Cook on medium to low heat until most liquid has evaporated, and the pineapple jam turns golden in color. Stirring constantly and continuously using a wooden spoon to avoid burning. Taste, and add more sugar as needed. Remove and discard the cloves and let cool in the fridge.

Sieve the flour, cornstarch, salt and sugar in a big bowl or container. Soften the butter to room temperature. Combine the flour mixture, butter, and egg yolks together. Knead to form the dough. The dough is ready when it doesn’t stick to the hand. If the dough is too crumbly or dry, add a little bit more butter (about 1 tablespoon) until the dough is easy to work with.

Pineapple Tarts

Divide the dough into a few portions. On a cutting board or flat surface, flatten the pastry dough with your palms. Using a pineapple tart flower mold, press down the mold on the dough to produce the flower-shape cookie. Reuse the dough and repeat the same process until you use up all the dough.

Pineapple Tarts

Divide the pineapple jam filling into equal rounds and roll them into round balls using your palms. Place the pineapple jam filling on top of each tart. Place the pineapple tarts on a tray lined with parchment paper, arrange the pineapple tarts so they are at least 1/2 inch apart of each other.

Preheat the oven to 350F (180C) and bake for 20-25 minutes or until light brown.

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52 COMMENTS... read them below or add one

  1. Anonymous

    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

  2. Manggy

    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 :)

  3. Dragon

    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!!

  4. Mandy

    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.

  5. Francis

    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.

  6. Calvin Soo KJ

    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

  7. Salt N Turmeric

    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. ;)

  8. Anonymous

    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!


  9. May

    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.

  10. Bee Yinn

    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.

  11. Bell

    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

  12. amanda

    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

  13. Sarafina

    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!

  14. Esther C

    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.

  15. Firn

    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?

  16. Edmcook

    I was wondering if you would know where I could buy the cutout for the tarts; anywhere in Canada? more specifically in Edmonton? hahaha

  17. Mark

    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!

  18. Tina

    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!

  19. Azie

    Dear Bee,
    I have been following your page for awhile.I must say you are very kind in sharing all the recipes, and it’s the complete/real ones,without any hidden/missing ingredients.There have been many instances when I came across my favorite chinese recipes/nyonya etc learned from my mother in law(through the agak-agak ways-no written recipes), found here in full writing. I am simply happy when I find them here.
    Thank you, Bee.
    God Bless you.

  20. Carol

    Hi Tks for sharing your recipe. Tried the jam n they are yums.
    Can I know how long I can store the jam as I want to make in
    advance? Tks!!

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