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Pineapple Tarts/Pineapple Shortcakes Recipe (凤梨酥/菠萝酥)
March 23rd, 2008Recipes, Chinese New Year, Recipes, Malaysian Recipes, Recipes85 CommentsAdapted from Fresh from the Oven
Makes 24 tartsIngredients:
For the pasty filling
2 1/2 cups (350g) all-purpose flour
2 sticks butter/8 oz./1 cup/225 grams butter (I use Challenge brand)
1/4 teaspoon salt
2 egg yolks
4 tablespoons confectioners’ sugar/icing sugar
2 tablespoons cornstarch (corn flour)
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 or corn flour (mixed with 1 teaspoon water)
Method:
Drain the pineapple slices and then squeeze the extra water/juice with your hands. Blend the canned pineapples until it’s mushy, about 10 seconds.
Using medium heat, cook the 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 (corn flour) to thicken the filling. Let it cool in the fridge.
Sieve the flour, cornstarch, salt and sugar into a medium bowl. Soften the butter to room temperature. Add in the egg yolks and the flour. Knead to form the dough.
Divide the 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.
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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.
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
I am not sure, did you freeze it? If you keep in the fridge, it will last.
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.
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.
So use either use butter or shortening? I don’t see shortening in the recipe…
Yeah, no shortening needed. Butter only. You can add a little shortening (1/2 teaspoon) if you want the pineapple tarts to be crumbly but optional.
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