Pineapple Tarts Recipe (凤梨酥)

Pineapple Tarts (凤梨酥/菠萝酥)

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Pineapple Tarts Recipe

Adapted from Fresh from the Oven
Makes 30 tarts



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
1 egg yolk + 1/2 tablespoon condensed milk (lightly beaten for egg wash)

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.

Pineapple Jam (Filling)

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 and pineapple jam (filling) each into 30 equal rounds. Flatten the pastry dough with your 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 1/2-inch long shape. Use a small paring knife to make criss-cross patterns on the tart and then brush it with the egg wash (see picture above) using a small pastry brush. Place the pineapple tarts on a tray lined with parchment paper, arrange the pineapple tarts so they are at least 1 inch apart of each other.

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

Cook’s Notes:
  1. For the egg wash, you can just use the egg yolk. However, adding condensed milk to the egg wash will make the surface of the pineapple tarts look more glossy and golden, a trick that I learned from my friend at Indochine Kitchen.
  2. In my original recipe published in 2008, I made 24 tarts, bigger in size. You can make about 24-30 tarts, depending on the size you like.
  3. In the previous version of recipe, I also used 1 tablespoon of shortening, added when kneading the dough. It made the pineapple tarts even more crumbly and melt-in-your mouth. Shortening is optional and not required.
  4. If you run into the problem of the pastry dough being too dry or crumbly and very hard to shape and work with, add more room-temperature (softened) butter into your dough and knead the dough again until it’s not sticking to your hands and easy to work with. Some readers added a wee bit of water and it worked, too.

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124 comments... read them below or add one

  1. Attira says:

    Your pineapple tarts recipe was very easy to follow. I am an official fan of pineapple tarts now.

  2. Haley says:

    We would like to feature this recipe on our blog. Please email if interested. Thanks :)


  3. Anonymous says:

    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?

  4. Anonymous says:

    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

  5. Anonymous says:

    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! :)

  6. Matthew Tang says:

    headache… next time have to get some measuring cups back from Malaysia… Germany uses grams and kilo only… die liao…

  7. Evalin says:


    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?

  8. Rasa Malaysia says:

    Evalin, the recipe makes 24 tarts, so you divide into 24 balls.

  9. Anonymous says:

    Could someone tell me how many gramms is 2 sticks of butter?

  10. Anonymous says:

    Hi, Could someone tell me how much is 2 sticks of butter please?

  11. Rasa Malaysia says:

    2 sticks butter = 8 oz. or 1 cup or 225 grams.

  12. Angust Almighty says:

    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!! :)

  13. Jinn says:

    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.

  14. EW says:

    Can you give me the link to the Taiwanese version of this? I would like to compare your version against the Taiwanese version.

  15. EW says:

    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?

  16. EW says:

    Is your pineapple rolls pastry recipe based on the pineapple roll/tarts pastry recipe at 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?

  17. EW says:

    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?

  18. Laney says:


    Thanks for your Pineapple tarts recipes….i finally success and baked it on friday! it taste delicious!

    ps have a look at my website:

  19. mnp says:

    Thanks for the recipe..I made it last night, and its perfect….

  20. gladys says:

    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

  21. Edda says:

    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*

  22. Jennifer says:

    Hi, your recipes looks so nice but i’ve tries making the pineapple filling on my own for past 2yrs. eventually everythings turn out to be perfect except that the tart turns mouldy after few days… do u have any idea to overcome this issue?? i do understand that homemade are non preservatives, but was it because i didnt cook the filling till completely dried?? (as commented by some senior).

    pls help

  23. Su says:

    The tarts were fantastic. However, I would divide the mixture into more portions next time as they were bigger than I expected. After rolling them out they should be about 3/4 inch or 1 inch long instead of 1.5 inches long. They looked less appetising due to their size. Overall I give this recipe a 9 out of 10.

  24. Hi, Great job! This is very much helpful for my research and i hope to run through more of your posts someday! How i wish i can see you in person so i can get to know you more.

  25. poh lai says:

    So use either use butter or shortening? I don’t see shortening in the recipe…

  26. Pingback:Pineapple Tarts for a Lunar New Year’s treat | The Tummy Train

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  28. Brenda says:

    I would very much like to try this out to “wow” my hubby. However I rarely bake, pls do tell me what is “shortening”? I hope I can I can make some decent pineapple tarts.

  29. Andrew says:

    I like your recipe very much as it is easy to follow. I’m thinking of replacing the pineapple to red apples. Do you think that’s a good idea? Any advice?

  30. Eunice says:


    I have try your recipe and it turn out really good..
    But I notice one little issue
    maybe you can help me with it

    I notice after storing it in air tight box . after a few days it turn so soft that when i pick one up it will break ..

    What can cause it and how long can these tart store?

  31. mtab says:

    Do you use unsalted butter?

  32. Liz says:

    A lovely recipe. Thank you, Bee.

  33. ShirleyBerry says:

    Hi Bee, I love Pineapples Tarts and going to try this soon. I bet it gonna be good as with all the compliments here. However, need to find out from you. If I were to add 1/2 tsp of shortening, do I still need to take out 1/2 tsp of the butter ? Hope you hear from you. Good day

  34. Lee says:

    May I know if low fat evaporated milk with egg yolk can also give pineapple tart glossy and golden colour?

  35. Cassidy says:

    I was wondering if you had any tips for forming the dough? When I tried to make them, they got kind of messy and gloppy. Not even close to how perfectly shaped yours are!

    • Hi Cassidy…you basically divide the dough and then use your palms to make them into a round ball shape. Then flatten the dough and add the filling in the middle (also shaped in a round ball shape). Then you wrap the dough up and cover up the filling. Use your fingers to pinch and cover. Once the filling is covered, you shape it into the shape I have in the recipe. Then, you cut the criss-cross with a small paring knife. Practice makes perfect. One tip is to roll the tart (after the filling is enclosed) on a wooden cutting board to make it into the desired shape. Hope this helps.

  36. JEWEL says:

    Ohhhhhh THANK YOU. I feel in love with this when I first went to Indonesia and everytime I go I cant get enough of them !!! I cant wait to try these !!

  37. febryani chourmain says:

    hi Bee, I also make pineapple tart for this CNY. here in indonesia, they usually bake with 140-150c until golden brown. with my electric oven, it took about 50mins to bake. very long long long time. and sometimes my tart is cracking.

    can you help me to prevent the cracking? and I love your tart shape. and the color is very nice.

    and for baking this tart, do you use both top and botton heat or just the bottom heat?

    • Hi I am not sure if I can answer your question. I have an American oven and the heat is both top and bottom I think. Not sure about cracking, I think if it cracks, maybe it’s not buttery enough? Try my recipe I don’t have that issue. Good luck sorry I can’t be of much help.

  38. ann says:

    Hi, could you tell us how long to cook the pineapple to achieve the desired consistency please? Thank you!

    • Basically about a couple of hours or more, until all liquid evaporated and the pineapple jam becomes dry (but not completely dry) and the color turns golden brown as in the picture.

  39. I have friends coming over to celebrate Chinese New Year and wanted to try these cookies. My first attempt was ok. Not easy to shape. My dough was a little dry and I think I should have added a little water or more butter. I might have over cooked the cookies a little too. They were a bit dry and because they were so small I couldn’t fill them with much pineapple. I think these would be tasty if I could add more filling. I know practice makes perfect though :) Thank you for sharing this recipe.

    • Yes, if your dough is dry then add 1 tablespoon more butter until they are easier to shape and don’t stick to your hand. You bake when the egg wash topping turns light brown. The cookies should be “white” or slightly brown and not overly brown. Yes practice makes perfect.

  40. b. says:

    Hello! Just a quick question about the pineapple filling – should the core be removed? I’m worried that it might be too fibrous. Thanks!

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  42. Wendy says:

    Bee, I just want to thank you for all the wonderful, delicious, easy recipes. Living in the US, I’ve missed all the local S’porean n M’sian food. So I have to learn to cook n bake from scratch to satisfy some of these cravings. I just baked the pineapple tarts and these “virgin” tarts are delicious. Thank you, Thank you!

  43. Peggy says:

    Kong Hee Fatt Choy Bee, thanks for all your amazing recipes. Instead of shaping the tarts as per your recipe, if I shape it like a cookie and put the filling on top, how long do I put in into the oven for? Should I still brush it with egg wash? Thanks!

  44. Virginea says:

    Made these tarts and were heavily praised by my parents who are from Taiwan and enjoy the Taiwanese version. I’ve read that some have frozen theirs. (1)When you take it out do you just let it defrost and then enjoy? (2)if I was to make a big batch and freeze them unbaked, when I’m ready do you recommend that I just stick it in the oven or wait till it defrosts then bake? Thanks in advance.

  45. Sandie Clarke says:

    Omg, I hv truly died and gone to the Heaven of Tarts! I followed your recipe and instructions to the “t” – The pastry is buttery and crumbly with a soft sweet pineapple centre. The best baking I hv done and Bee, your recipe was spot on. Thank you for bringing a little bit of Malaysia into my kitchen. Now I don’t hv to buy the commercial ones anymore. You r a genius and I am a happy bunny!

  46. Jeannie says:

    Hi Bee,

    My husband and I thank you so much for this ‘fool’s proof’ recipe..I am not good in baking but the tarts tasted fantastic (what a pleasant surprise ^^) Please keep your good work coming. Thanks again:D

  47. laly says:

    i love the pineapple tarts. thank u for the recipe

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