Pineapple Tarts/Pineapple Shortcakes Recipe (凤梨酥/菠萝酥)
March 23rd, 2008 | Malaysian Recipes | 78 Comments
My self-imposing carb-free and sugar-free diet worked. After 3 days of eating organic greens, tofu, fruits, and soups, I developed a critical craving for carb and sugar–I needed a kick to my bland palate, I needed something loaded with carb, hopefully sweet and sinfully buttery. Then, I thought about the various pineapple tarts recipes that I have been saving for months. What a brilliant idea! Pineapple tarts have gotten everything that I was craving for: carb, check; pineapples, mmmm yum; sugar, oh yeah; butter, hell yeah!
And hence, two trays of buttery, sweet, flaky, delicious, and beautiful pineapple tarts were born in my kitchen. Thanks to my Malaysian friend Mandy at Fresh from the Oven, I couldn’t get enough of them, and I am definitely saving her recipe for good…
Pineapple tarts (凤梨酥/菠萝酥) are commonly baked for the celebration of Chinese New Year festival in Malaysia and Singapore. In Taiwan, pineapple tarts or 凤梨酥 are exceedingly popular but their pineapple tarts recipe calls for shortening and milk powder and taste slightly different. Because shortening is used in the Taiwanese version, they are also called pineapple shortcakes.
Making these pineapple tarts (凤梨酥/菠萝酥) takes some patience, especially with the pineapple jam or pineapple tarts filling. As with every single baking project that I have undertaken, I cheated and took some shortcuts and luckily they worked out.
The pineapple tarts looked so photogenic I just had to put in some extra efforts to make them picture perfect. So, please remember to view the complete pineapple tarts pictures above.
Below is my pineapple tarts recipe. Enjoy!
Adapted from Fresh from the Oven
(Makes 24 tarts)
Ingredients:
For the pasty filling:
2 1/2 cups all-purpose flour
2 sticks butter/8 oz./1 cup/225 grams (I used Challenge brand, which is recommended by Saveur magazine as one of the best butter brands in the US)
1/4 teaspoon salt
2 egg yolks
4 tablespoons confectioners’ sugar/icing sugar
2 tablespoons cornstarch
1 tablespoon vegetable shortening (optional but it will make the tarts extra crumbly)
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 (mixed with 1 teaspoon water)
Method:
Using low to medium heat, cook the drained crushed 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 to thicken the mixture. Set aside and let it cool in the fridge.
Sieve the flour, corn flour, salt and sugar into a medium bowl. Beat butter in a mixer until it turns light in color and fluffy. Add in egg yolks until well combined. Slowly beat in the flour mixture until just combined.
Divide the pastry 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.
Preheat the oven for 350F and bake for 20-25 minutes or until light brown.
My shortcuts:
- For the butter, I didn’t cream it with the electronic hand mixer. I nuked it in the microwave for 10 seconds and then mix everything together with hands. I know this is not the best shortcut because the heat in the butter might “cook” the flour.
- For the pineapple filling, drain the pineapple slices and then squeeze the extra water/juice with your hands. If you don’t, it’s going to take you an hour or more to make the pineapple filling.
- I didn’t crush the pineapple slices manually, I dropped them into a mini food processor and blend them for 10 seconds.
- I didn’t use low to medium heat to cook the pineapple fillings. I use high heat (but stir continuously) and then lower to medium heat. I don’t have patience for low heat.
Note: Please use the shortcuts above with caution. It worked out for me, but I would advise you to follow the proper instructions instead of cheating like I did.
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I agree! That recipe of Mandy’s is gold.
My plan is just eating about 1500cal/day, plus working out. However, chocolates and chips keep destroying the plan! I need to get rid of all of them from the house!
wow! these are definitely DH magazine worthy. I think you could start a magazine with your yummy recipes and beautiful food photography. P/s: I am glad the recipe works out for you. I used canned pineapple all the time here. Sometime I bring back a pack of the readymade filling from M’sia too. :p
haha lets hope the 7 pounds doesnt come back with all these tarts dear..!
It’s definitely easier not to buy the things you shouldn’t be eating!!! I’m back on the 2diet wagon” this morning, setting myself small goals as always and fingers crossed the weight will go at a pound of 2 per week.
These do look gorgeous though and have been saved in my del.icio.us
u probably dun celebrate easter but it’s quite a big thing over in the states i gather, what with the easter parades and all. so, happy easter and may u find lotsa choc eggs!! :)
Totally Donna Hay deserving! These tarts sound lovely as well…Need to try them.
yea, the photos are superb, as they always do! I feel so hungry right now after looking at your food photos, heh
Beautiful presentation with the tarts, Rasa. How did they look on the inside?
these look really delicious! by the way, congrats on the weight loss sucess. Your healthy diet really paid off.
I love pineapple tarts. Your short cuts just made it easier and faster to make them. I think I will try making them with the short cuts. Thanks.
U dont need to lose any pound and yet you did. very not fair tau! :P
the tarts look yummy. dying for some myself. i kno. i shud get my fat arse up and start baking! lol.
lovely, delicious looking tarts! love looking at your pics. Btw, I know that natural daylight is the best for pics but I do cook a lot at nights..do u take pics indoors ever? thanks!!
Those pineapple tarts do look good! They sound tasty as well.
hey rasa, did you know you are quoted in today’s NEW STRAITS TIMES (tues, mar 25th)…under an article about MSG? wah, so famous hor u.
These are most definitely Donna Hay worthy! :) They look absolutely gorgeous Bee…and super tempting, I want to pick one off my screen! Looove pineapple :)
It’s weird but I have never thought of using canned pineapples! Going to give this recipe a go!
Dee, you lagi nak diet ke?
love pineapple tarts. hey, i don’t know if others have this problem but for the past two weeks it takes about 10 min to download ur blog, n if i go to the next page it’s another 10 min wait. it drives me crazy. having same prob with Mandy’s blog too.
The pineapple tarts look absolutely delicious! Congrats on the weight loss… I do not have the perseverance to stick to any diet plan at all, to me, food is simply too irresistible! :-P
Oh my the tarts look delicious! Congrats on the weight loss.
7 pounds!!! wow! we need to start the rasamalaysia diet revolution!
you could make a few million dollars if you write a diet book!
wow ! hard diet . . .i did some crazee stuff too . . .quaker oats for breakfast and dinner with Milk. only 1 meal of rice a day and manage to lose 3kg in a month but damn hard on palate . . . .
Congrats
Good heavens! Bee is baking! What a treat! :) I mean it.
You know, I like your blog. I just added it to this recipe directory.
Your readers and fans can vote for you by giving you a star. See you around! :)
I have been searching high and low for a perfect pineapple tart/pineapple shortcake recipe and I am so glad to find yours. There are many recipes on the internet but yours look the most promising with beautiful pictures. I am sure I won’t go wrong with your pineapple tarts recipe. :)
Hi
Can I know how much butter for 2 sticks? And what are the meaning of 2 cans (20 oz can) sliced pineapples and
10 tablespoons (more or less to taste)?
I am going to try it out!! Looks yummy.
Thanks
7 pouns in three day! You go girl. And all your pix are most certainly Donna Hay worthy!
Hi all – thanks for the nice comments. Everyone should give this recipe a try, really! :)
Anonymous – 2 sticks of butter means 1 cup of butter/8 oz of butter. I used two cans of cannes pineapple slices. 1 can is 20 oz. For the sugar, you can use more than 10 tablespoons or less than that, it’s up to your taste.
Anonymous – 1 stick of butter is 4 oz.
we call this nastar, and usually be on coffee table on Eid-ul Fitr or Christmas. Huh, you made me miss to taste them
Are you writing for an American audience or for those of us in Asia? I couldn’t believe I was reading “sticks of butter”. One stick is 100g, so why not be specific. And shame on you, using canned pineapple in a place where fresh pineapple is good good! I’m sure the tarts are tasty, nonetheless.
omg, pineapple tarts is something for me to die for! ….. haven’t had that for years! What a great inspiration!
Oh, by reading your post, I’m definitely gonna give this recipe a try! I had been making pineapple tarts during the CNY too!
Dear Wendy Hutton,
I think you are the mega author in Asia that has done numerous Asian cookbooks. I wanted to welcome you to my humble Rasa Malaysia website, despite your not-so-nice comment about my pineapple tarts.
In case you haven’t noticed, I reside in the US…I am a food blogger and this is my personal blog. I am not a cookbook author and need not be precise with my recipes. And for your nformation, yes, the majority of my readers are in north America, and last I checked, using “sticks” to refer to butter is not something unacceptable here. I have a lot of Asian readers and others from all over the world, and they always try my recipes and love them.
A reader asked me about “2 sticks of butter” and I responded in my comments area. All you have to do is look.
As to why I used canned pineapples, well, it’s my own personal preference and it fits my busy schedules, and oh yeah, they are to die for!
Thanks for stopping by and you just gave me an idea. I am going to try one of your “authentic” Malaysian recipes and I will tell you exactly how real Malaysian dishes are done, the proper way. ;)
Please stay tuned.
BeeYinn, tht WH is so bloody rude and not smart either. Whether your blog caters to Msian or North American, it shouldnt matter. If any of your readers are not sure abt the measurement, they can always ASK, nicely and they do ASK nicely.
Can fruits or fresh fruits, its not a big deal. You are baking/cooking for your own consumption therefore whichever suits your style and time and of course preference.
To WH, if you truly know that much about Msian food, then you should know that there’s no 1 way in making anything from sambal belacan to nasi lemak to char kuey teow. It all depends on your tastebud. Shame on you for your rude and uncalled for remarks!
goodness, some people just deserve a pineapple up the proverbial!
your tarts look great and i am sure they tast divine. who cares if they were made of canned pineapple? a sure sign of a good cook is how they can make fabulous things out of any ingredients they have on hand.
keep up the great work.
RM, I have been following your blog and I am obliged to say all your content is spot on till you called this Wendy Hutton a mega author. A mega author? Seriously? Never heard of her till now. Maybe now she will become mega. Most of your recipes have been easy to follow, especially for those of us Malaysian living abroad. With the substitute ingredients vs the fresh ones we get at homeland, now we too are able to enjoy and even share with our foreign friends, Malaysian cuisine. Also, I would have continued to make terrible pineapple juice out of canned pineapple if not for this posting. I don’t know if this Wendy character gets to watch the Food Network we have here in U.S. All the renowned chefs from all over the world, from Jamie Oliver to Mario Batali. Try correcting them, Wendy.
For the pineapple filling.. 10 tablespoons of what? Is it sugar?
Thanks, great pictures by the way :)
Just would like to share something that we’ve done this in the family for a few generations.
1) Get fresh sweet pineapple (if you’re in M’sia, it’s easy – if you aren’t, pick the pineapple that looks “orangey”) and grate (use the juice as well)
2) Use rock cane sugar instead of regular sugar (it adds to the colour)
3) Instead of cornstarch, use maltose sugar as a thickener
Blending can give you a too smooth jam – fibrous is better for texture. :)
My mother adds in honey to give it a more fragrant smell/taste.
This is about as authentically Hokkien as you can get. ^.^
Nice pics. My wife makes those tarts every year. She goes out and buys two or three pineapples and has me standing over the stove while the pineapples cook down. She has a slightly different variation as she uses a butter shortbread recipe for the coating. Personally I prefer the flaky version that we bought in S’pore. Very nice. These look just like it.
I don’t even know who Wendy Hutton is until I googled her name. Interesting comments but she is after all an author of cookbooks that are idiots-proofed. We all know Asian cooking leans towards the individual’s taste preference and is therefore less precise in nature. Oh well, some people do like to toot their own horns and offer unsolicited advice from their self-imagined pedestals though.
Anyhow, I am most tempted to cook up these delicious looking tarts and share them with my American parents-in-law. They’ll get to enjoy a Malaysian delicacy cooked up by this Malaysian transplant on American soil. Just looking at the pic makes my mouth water…. gosh, I just need to drag my lazy butt to the kitchen. Thanks for sharing this recipe!
I don’t know who Wendy Hutton is but I know Rasa Malaysia. And I love RM’s cooking and photography. :D
OMG, I just saw “sticks of butter” hovering in one of my “bling bling”.
Ah jealousy! People who get offended by something as technical as a stick of butter VS. 100g of butter need to get a life. Really, that was a lame comment.
I’m so tired of the ‘intellectuals’ of cooking. I once i got lectured by someone because i used chicken broth instead of water to cook couscous. Apparently it’s a big no-no in some people’s mind. But who cares really, it was delicious and that’s all that matters to me.
I think you make beautiful food! It’s honest and it looks delicious. I would vote for you as Ambassador of Malaysian food anytime. :-)
I came back to get the pineapple tart recipe to try and saw the unfriendly post by WH. I have to attest that canned pineapple is a good choice to use. In fact, both fresh and canned make pretty darn tasty jam. I will use it again in a heart beat.
do you think i could use lard instead of veg. shortening?
Interesting exchange, I collect Malaysian and Singapore cookbooks, and certainly have Wendy Hutton’s books well represented in my collection.
Her recipes are generally sound, and she is always sure to include historical/cultural editorials (albeit at times saccharine, as in her native friend vignettes conveniently hailing from the major 4 ethnic groups, in “Singapore Food”). Generally though, in her books, she comes across as thoughtful and respectful of her adopted food culture. And she certainly made her contributions in being one of the first to codify and record local recipes.
However, her anachronistic comments illustrate just how far we’ve come since her time.
Your gorgeous food photos and dynamic recipes with reader feedback (including the occasional raucous tete-a-tete, wink wink) are a revolution and an evolution from the static pages of a Wendy Hutton cookbook.
Wendy, it’s time to start a blog.
I tried your Pineapple Tart recipe, it came out flaky and tasty. My friend bought me pineapple filling from H.K,it taste not too sweet, maybe next time I should put more fillings. I enjoy reading your site. Are you a professional photographer? Very Nice Picture!
I tried your recipe today. My friends loved them! I wanted to ask though how much 2.5 cups is in grams or oz as googling produced two different results. Thanks!
Hi Rasa Malaysia:
I found ur site by accident yesterday! Been wanting a pineapple tart recipe, search it on RM, tried it just now. Wow… the exact one I have always liked. Thanks.
Hi,
I tried this recipe earlier today and I halved the recipe accordingly, but the dough mixture turned out to be really crumbly and quite dry, despite me adding another egg yolk to the mixture hoping to bind them together…it was so crumbly i had a really difficult time trying to put the filling inside because they kept falling apart.
I love pineapple tarts, hopefully you can tell me what went wrong…
Your pineapple tarts recipe was very easy to follow. I am an official fan of pineapple tarts now.
We would like to feature this recipe on our blog. Please email haleyglasco@gmail.com if interested. Thanks :)
Haley
http://blog.keyingredient.com/
I just made the pineapple tarts and when I got to the step of filling the tarts, I came across a problem. After I flattened the dough and was starting to put the filling in, the dough would start to crumble such that I could not wrap it back up and close it. It tasted delicious but didn’t look as good as the ones you had on your website. Do you know what happened?
Hi, this is super interesting. I will be trying this next weekend. I have a problem tho. How do you grate pineapples, and how much is two sticks of butter? and is it unsalted butter?
Thank you so much for the recipe..xx
Also, your recipe did not mention when to add the vegetable shortening. I know nothing about baking and I would literally be following your recipe very closely! :)
headache… next time have to get some measuring cups back from Malaysia… Germany uses grams and kilo only… die liao…
Hi,
CNY is coming soon, so I am planning to bake some pineapple tarts. How much pineapples filling do you put into each of the tart? Do you measure?
Evalin, the recipe makes 24 tarts, so you divide into 24 balls.
Could someone tell me how many gramms is 2 sticks of butter?
Hi, Could someone tell me how much is 2 sticks of butter please?
2 sticks butter = 8 oz. or 1 cup or 225 grams.
I’m a rookie!! I tried my first attempt today.. And I could not make a pretty one :( the shape looks ugly :’( Does anyone has a formula or video that I can follow to shape the tarts? Thanks a bunch.. BTW I prefer homemade so no machine!! :)
Hello RM, your pictures of those glorious pineapple tarts captivated me and prompted me into making my first batch today using yor recipe. I found my end products were too dry and crumbly, almost falling apart when applied light pressure! O.o
I have to admit I didn’t use exact measurements(as in weighing machines), all crudely by using measuring spoons(in cups for the flour), but I did however use exactly one tablespoon of the vegetable shortening. Should I use less/more flour or adjust flour to butter ratio? I believe in trial and error xD
I think the texture of the dough depends LARGELY on the butter as different brand has different moisture level which binds the dough. This recipe works perfectly for me every time but I used an American brand of butter. I can’t tell you “scientifically” what went wrong, but one reader added a wee bit of water to the dough and it turned out great. If you feel that the dough was too crumbly, then use less shortening. I used Crisco brand.
Can you give me the link to the Taiwanese version of this? I would like to compare your version against the Taiwanese version.
I don’t have the Taiwanese version. I think both are great, just personal preference.
If I want to try to make your version with fresh pineapple, do you know how I would need to modify the jam portion of your recipe?
Try Novice Baker’s recipe. She has it on her site.
Is your pineapple rolls pastry recipe based on the pineapple roll/tarts pastry recipe at http://novice-baker.blogspot.com/2008/02/time-flies-faster-in-kk-and-pineapple.html? I was trying to do the math to convert from grams to cups. Is it correct that your butter to flour ratio is different than the ratio at the Novice Baker website?
Yes, I got the recipe from Novice Baker, so it’s best you follow her recipe.
Are the sliced pineapples in the above recipe unsweetened? I made a pineapple tart recipe from another web site, but the dough was extremely sticky and hard to work with (even though I had refrigerated the dough). Would I have the same problem with your recipe or do you have some trick for handling the dough?
Hi!
Thanks for your Pineapple tarts recipes….i finally success and baked it on friday! it taste delicious!
ps have a look at my website:
http://www.wretch.cc/blog/laney07/24213818
I’m assuming that the corn flour mention in your second paragraph is actually cornstarch (since the ingredients did not call for corn flour)?
BTW: Thanks for sharing your recipes! and Hope you had a wonderful Holiday season!
Yes, corn flour = corn starch.
Thanks for the recipe..I made it last night, and its perfect….
hihi. i made these tarts last night. it was good except that the dough wasnt stiff enough. so i can’t really use mould to shape my tarts. is it possible to let the dough be refrigerated first before using? thks for the recipe anyway =D
i just want you to know that i tried this recipe and almost cried eating it (and i m not even exaggerating). I have not had this since i left brunei in 2001. I just tried a piece and decided to post a note here to thank you for posting your adaptation. I added the shortening and followed the original for everything else. it turned out awesome! *tear*
Edda – thanks so much for your heartwarming comment. I am glad you like this pineapple tarts recipe.