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!
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.
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.
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.
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.
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