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Pineapple Tarts Recipe

Adapted from Fresh from the Oven

Ingredients:

Pastry

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)

Method:

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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48 comments... read them below or add one

  1. Anonymous says:

    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. Lianne says:

    one tray is definately NOT enough. not even for one self lol.

  3. Rosa's Yummy Yums says:

    Very pretty tarts! They look really delicious!

    Cheers,

    Rosa

  4. Manggy says:

    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 :)

  5. MyF says:

    very pretty… how i wisk i can order some for hari raya! :-)

  6. noobcook says:

    They are sooo gorgeous!~

  7. ChichaJo says:

    The look so cute! You have the best molds ever!

  8. Dragon says:

    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!!

  9. veron says:

    oooh…cute little tarts. I can see myself eating a couple of these!

  10. Tastes of Home says:

    hi! these look so cute and yummy – I would love to try making these as my hubby loves pineapple tarts..thanks!

  11. matt wirght says:

    ohh, just look at these delicate little bugges. Just perfect!

  12. Mandy says:

    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.

  13. Francis says:

    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/

  14. Karimhanim says:

    Wah kuih raya already….

  15. Calvin Soo KJ says:

    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

  16. Anonymous says:

    I love your great website! I’ll have to try the pineapple tarts. What kind of mold did you use?

  17. Anonymous says:

    I love your website! I’ll have to try the pineapple tarts. What kind of mold did you use?

  18. Anonymous says:

    I love your website! I’ll have to try the pineapple tarts. What kind of mold did you use?

  19. tigerfish says:

    Flower shape….nice.
    You like those Taiwan ones too right?Personally, I think both are good, depending on mood :)

  20. Salt N Turmeric says:

    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. ;)

  21. Venus ~ Vi says:

    These tarts look so delicious! The shape is quite cute too~

  22. Joie de vivre says:

    Beautiful pics! Brava!

  23. Joie de vivre says:

    Beautiful pics, brava!

  24. Anonymous says:

    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

  25. Katelyn says:

    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

  26. May says:

    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.

  27. Bee Yinn says:

    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.

  28. Rasa Malaysia says:

    1 stick of butter = 113.5 gr or 1/4 pound or 4 ounce or 1/2 cup or 8 tablespoons or 14 teaspoons .

  29. Bell says:

    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

  30. Gavin says:

    Is Pineapple tarts a malay food??!

  31. amanda says:

    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

  32. Sarafina says:

    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!

  33. Esther C says:

    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.

  34. Firn says:

    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?

  35. Edmcook says:

    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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  38. Mark says:

    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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  40. Tina says:

    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!

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