The Best Pineapple Tarts Recipe

Chinese New Year is one of the biggest festivities in Malaysia.

Pineapple tarts are a must-bake for the celebration of Chinese New Year in Malaysia and Singapore.

In Taiwan, pineapple shortcakes (凤梨酥) are popular but Taiwanese pineapple tarts recipe calls for shortening and milk powder.

They taste slightly different but equally delicious.

My absolute favorite is Malaysian pineapple tarts. They are so tasty, addictive, buttery and melt-in-the-mouth.

I have a few favorite recipes, but I always come back to this recipe that I have learned from Fresh from the Oven.

How to Make Pineapple Tarts?

This pineapple tarts recipe is easy, absolutely delicious and definitely a keeper!

The recipe yields buttery, sweet, flaky cookies with beautiful pineapple shape.

However, it takes 2-3 hours to make as everything is made from scratch.

First, you need to make pineapple jam or pineapple tarts filling.

It will take a few hours to reduce the filling to a thick and sticky consistency.

The dough is easy to make and you can shape it into different shapes, for example: open-faced pineapple tarts with the filling on the outside.

You can also make them into pineapple rolls.

Baking Tips

• Use a good quality butter. I use Challenge brand unsalted butter.
• For the best results, please use fresh pineapples as the ingredient for the pineapple jam filling.
• Canned sliced pineapples in syrup is a good substitute and deliver satisfying results.
• If the dough is too dry and hard to work with, please add a little bit more butter to the dough.

Frequently Asked Questions

How to Store Pineapple Tarts?

Place them in an airtight glass or plastic containers at room temperature. You can store them in a cool place for up to 2 weeks.

Can I Freeze them in the Refrigerator?

No, I don’t recommend freezing in the refrigerator.

You can make pineapple jam filling in advance and freeze in the refrigerator for up to a week.

When you are ready to bake, just thaw the pineapple jam to room temperature and use it as the filling.

How Many Calories Per Serving?

This recipe makes 30 pineapple tarts and each tart is 149 calories.

Yield: 30 tarts

Pineapple Tarts

Print

Pineapple tarts are a must for Chinese New Year. This is an easy and the best pineapple tarts recipe ever. Makes 30 crumbly and buttery pineapple tarts.

Prep Time 1 hour

Cook Time 1 hour 30 minutes

Total Time 2 hours 30 minutes

Ingredients

Pastry

• 2 1/2 cups (350 g) all-purpose flour
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 4 tablespoons confectioners’ sugar or icing sugar or powdered sugar
• 2 sticks (8 oz./ 1 cup/ 225 g) unsalted butter
• 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
• 10 tablespoons (1/2 cup) sugar, more or less to taste
• 1 teaspoon cloves, optional

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.

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.

If you run into problems with the pastry dough being too dry and very hard to work with, add more room-temperature (softened) butter into your dough and knead the dough again until it's not sticking to your hands.

Nutrition Information

Yield

30

Serving Size

30 tarts
Amount Per Serving Calories 149Total Fat 7gSaturated Fat 4gUnsaturated Fat 0gCholesterol 29mgSodium 22mgCarbohydrates 22gFiber 1gSugar 13gProtein 2g