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Pineapple Tarts Recipe

Pineapple Tarts (凤梨酥/菠萝酥)


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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141 COMMENTS... read them below or add one

  1. Manggy

    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!

  2. Mandy

    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

  3. Rachel@fairycakeheaven

    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

  4. Jun

    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!! :)

  5. noobcook

    yea, the photos are superb, as they always do! I feel so hungry right now after looking at your food photos, heh

  6. liberal foodie

    these look really delicious! by the way, congrats on the weight loss sucess. Your healthy diet really paid off.

  7. sandy

    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.

  8. Farina

    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.

  9. Tastes of Home

    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 u take pics indoors ever? thanks!!

  10. fatboybakes

    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.

  11. ChichaJo

    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 :)

  12. Terri @ A Daily Obsession

    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.

  13. Piggy

    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

  14. SteamyKitchen

    7 pounds!!! wow! we need to start the rasamalaysia diet revolution!

    you could make a few million dollars if you write a diet book!

  15. FooDcrazEE

    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 . . . .


  16. Anonymous

    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. :)

  17. Anonymous


    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.


  18. Rasa Malaysia

    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.

  19. Indonesia-Eats

    we call this nastar, and usually be on coffee table on Eid-ul Fitr or Christmas. Huh, you made me miss to taste them

  20. Wendy Hutton

    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.

  21. Sunkid

    omg, pineapple tarts is something for me to die for! ….. haven’t had that for years! What a great inspiration!

  22. Aimei

    Oh, by reading your post, I’m definitely gonna give this recipe a try! I had been making pineapple tarts during the CNY too!

  23. Rasa Malaysia

    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.

  24. Farina

    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!

  25. maybahay

    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.

  26. Anonymous

    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.

  27. Mei

    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. ^.^

  28. Ray

    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.

  29. VeeW

    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!

  30. tigerfish

    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”.

  31. Zen Chef

    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. :-)

  32. Aud

    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.

  33. Towkay

    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.

  34. Evalin

    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!

  35. Zaneta

    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!

  36. Esnen, Eva

    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.

  37. Rachel


    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…

  38. Anonymous

    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?

  39. Anonymous

    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

  40. Anonymous

    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! :)

  41. Matthew Tang

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

  42. Evalin


    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?

  43. Angust Almighty

    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!! :)

  44. 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.

  45. EW

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

  46. EW

    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?

  47. EW

    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?

  48. gladys

    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

  49. 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*

  50. Jennifer

    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

  51. Su

    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.

  52. Florance Medrano

    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.

  53. Brenda

    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.

  54. Andrew

    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?

  55. Eunice


    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?

  56. ShirleyBerry

    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

  57. Cassidy

    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.

  58. JEWEL

    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 !!

  59. febryani chourmain

    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.

    • 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.

  60. 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.

  61. b.

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

  62. Wendy

    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!

  63. Peggy

    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!

  64. Virginea

    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.

  65. Sandie Clarke

    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!

  66. Jeannie

    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

  67. Hi Bee,

    Thanks soooo much for the recipe of this beloved childhood treat. I am also a Malaysian residing in Honolulu where fresh dole pineapples are grown. It only makes perfect sense to make these here. I also loved how you indicated 2 ‘sticks’ of butter– I had to read it twice! Anyway, my question is how long do you chill the pineapple jam for, before you start filling them into the pastry? Right now they are sitting in the fridge, and I am just about to shape the dough into rounds! Very excited to see how they turn out.

      • I made them as desserts for thanksgiving lunch and they were snatched up really quickly. The only improvement I would make is for the pineapple jam to chill for more than 1 hour. Yesterday I could not form them into small balls, so they smeared a little when I was filling them in. Otherwise, it is a fantastic recipe. Making more this weekend.

  68. Valerie Clark

    I’m thinking the pastry could be rolled out and cut as if making hand pies. Put the filling on one half, fold over the other half and crimp the edges with a fork. Anyway, that is what I will try. :)

  69. carmen

    made these tarts over the weekend.
    i have never made pastry before and these turned out delish.
    can’t stop eating them. will make more for CNY.
    planning to try your peanut cookie recipe too.
    with them, i will feel a little less homesick for malaysia :)

  70. Anastasia

    I’m a Singaporean residing in the US, and I missed my CNY goodies so much I decided to try making them! I followed your recipe for my first attempt at pineapple tarts – they turned out so delicious! I used less sugar for the filling because I don’t like my pastries too sweet. I did have to add quite a bit of water to the dough to keep it from being too crumbly (because I didn’t really want to add more butter to the already-very-buttery dough) but that may just be how dry the weather where I live is. Brought some of these tarts to school to share with my classmates and professor, and everybody loved it! I’m making my second batch now :)

  71. Susan

    Hi Rasa,

    I followed your recipe. The dough is perfect, soft, smooth , no sticky. However, the tart took up to 40minutes to be golden at 180C degree. And the tart is a bit hard. It does not melt in the mounth. Do you know possible reasons caused this? Please help. Thanks

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