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Pineapple Tarts

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How to make pineapple cookies - learn the step-by-step and make the BEST and easiest Asian pineapple cookies ever | rasamalaysia.com

How to make pineapple cookies – learn the step-by-step and make the BEST and easiest Asian pineapple cookies ever!

How to make easy pineapple cookies.

 Originally published on March 23, 2008, updated with new photos.

Chinese New Year—especially in Malaysia—is incomplete without trays and trays of pineapple tarts.

Over the years, I have really fallen in love with these absolutely tasty and addictive pineapple tarts and I have tried countless pineapple tarts recipe.

However, time after time, I come back to this recipe that I have learned from Fresh from the Oven.

This pineapple tarts recipe is easy and definitely a keeper!

Authentic nyonya style homemade pineapple tarts with pineapple jam fillings.

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 this pineapple tarts recipe for good.

Rich and buttery melt in your mouth Asian pineapple tarts with pineapple jam fillings.

Pineapple tarts (凤梨酥) 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 Taiwanese pinepple 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.

Easy homemade pineapple tart in half filled with pineapple jam.

Making these pineapple tarts (凤梨酥) takes some patience, especially with the pineapple jam or pineapple tarts filling.

The pineapple tarts looked so photogenic I just had to take a lot of pictures.

So, please remember to view the complete pineapple tarts pictures above.

Buttery and delicious pineapple cookies pre-baked on baking pan.

Below is the pineapple tarts recipe, which I have adapted from Fresh from the Oven.

You can also make these pineapple tarts into different shapes, such as the open face flower shape.

You can check out the recipe of open face pineapple tarts recipe here.

Enjoy!

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Pineapple Tarts Recipe

How to make pineapple cookies - learn the step-by-step and make the BEST and easiest Asian pineapple cookies ever. 

Course Snack
Cuisine Baking
Keyword Pineapple Tarts

Ingredients

Pastry

  • 2 1/2 cups all-purpose flour (350g)
  • 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
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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat the oven to 350F (180C) and bake for 20-25 minutes or until light brown.

Recipe Notes

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. 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. 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. 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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153 COMMENTS... read them below or add one

  1. 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!

    Reply

  2. 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

    Reply

  4. 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

    Reply

  5. 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!! :)

    Reply

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

    Reply

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

    Reply

  10. 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.

    Reply

  11. 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.

    Reply

  12. 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!!

    Reply

  14. 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.

    Reply

  15. 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 :)

    Reply

  18. 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.

    Reply

  19. 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

    Reply

  21. 7 pounds!!! wow! we need to start the rasamalaysia diet revolution!

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

    Reply

  22. 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

    Reply

  25. 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. :)

    Reply

  26. 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

    Reply

  28. 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.

    Reply

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

    Reply

  31. 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.

    Reply

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

    Reply

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

    Reply

  34. 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.

    Reply

  35. 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!

    Reply

  36. 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.

    Reply

  37. 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.

    Reply

  39. 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. ^.^

    Reply

  40. 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.

    Reply

  41. 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!

    Reply

  42. 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”.

    Reply

  43. 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. :-)

    Reply

  44. 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.

    Reply

  46. 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.

    Reply

  47. 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!

    Reply

  48. 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!

    Reply

  49. 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.

    Reply

  50. 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…

    Reply

  53. 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?

    Reply

  54. 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

    Reply

  55. 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! :)

    Reply

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

    Reply

  57. 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?

    Reply

  62. 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!! :)

    Reply

  63. 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

    Reply

    • 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.

      Reply

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

    Reply

  65. 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?

    Reply

  67. 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?

    Reply

  70. 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

    Reply

  71. 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*

    Reply

  72. 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

    Reply

  73. 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.

    Reply

  74. 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.

    Reply

  76. 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.

    Reply

  77. 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?

    Reply

  78. Hi

    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?

    Reply

  81. 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

    Reply

  83. 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!

    Reply

    • 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.

      Reply

  84. 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 !!

    Reply

  85. 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?

    Reply

    • 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.

      Reply

    • 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.

      Reply

  87. 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.

    Reply

    • 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.

      Reply

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

    Reply

  89. 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!

    Reply

  90. 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!

    Reply

  91. 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.

    Reply

  92. 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!

    Reply

  93. 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

    Reply

  96. 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.

    Reply

      • 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.

        Reply

  98. 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. :)

    Reply

  99. 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 :)

    Reply

  102. 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 :)

    Reply

  103. 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

    Reply

  104. Hello Rasa,
    First timer to try out your pineapple tarts receipt, there are two versions, what’s the different between “Best-Ever Pineapple Cookies (Pineapple Tarts)” and this “Pineapple Tarts”?
    Thanks,

    Reply

  105. I tried this recipe today, the pineapple filling did not set it was very runny even though i cooked it for over 4hrs..the pastry was too crumbly to roll, so i made just a regular tart…. is there anything i have missed in the recipe was i suppose to add liquid glucose to the filling for it to thicken and turn into a paste?

    Reply

  106. Hi Bee, i want to make the pineapple tarts but my blender just broke down on me. So question is can the filling be done without a blender and just chopping the pineapple to death??? And i guess the cooking and stirring should break it down a bit more?

    Any advice you could offer please?

    Thank you!

    Reply

  108. Just to say that it’s a great recipe & the tarts were delicious. It took about 3 hours for the jam to be ready in case anyone is wondering how long it took.

    Reply

  109. The tarts are fantastic. My family and friends absolutely love them. I tried with pineapple jam (2 bottles of 350g) instead. The jam I bought was a bit too sweet and moist. I had to recook it for about 1/2 Hr and added some lemon juice. With this recipe, I made about 43 pieces ( pineapple filling 5g and dough 8-10g each). Thanks for sharing the recipe. :)

    Reply

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