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.
Other Chinese New Year Baking Recipes
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.
- 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.
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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.
- 2 1/2 cups all-purpose flour
- 2 tablespoons corn starch
- 1/4 teaspoon salt
- 4 tablespoons confectioners’ sugar or icing sugar or powdered sugar
- 2 sticks unsalted butter
- 2 egg yolks
- 1 egg yolk lightly beaten for egg wash
- 1/2 tbsp condensed milk
Pineapple Jam (Filling)
- 30 oz sliced pineapples
- 10 tablespoons sugar, more or less to taste
- 1 teaspoon 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.
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.
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 from each other.
6Preheat the oven to 350°F (180°C) and bake for 20-25 minutes or until light brown.
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.
Hi should I use canned pineapple in with no sugar added in its own juice, or in heavy syrup? Thanks!!
Either is fine.
Is there anyway I can make these tarts and store them longer?
Yes you can store for a few weeks in air tight containers.
I’m trying to decide between your two pineapple tart recipes, this one and the 2015 Best-Ever Pineapple Cookies recipe. How would you describe the difference in taste or texture? Would you consider this one better than the formerly best ever?
Thank you so much for these recipes!!
Both are good, you can make two batches and decide.
Hi, your pineapple tarts are amazing. My family loves it. May i also use the crust for other fillings like caramel tarts, but the recipe is saying that i have to pre bake it. Do i really have to or i can bake it together with the filling. I love your crust because it does not get soggy it remains crunchy. Tnx and looking forward for your recipes?
Thank you for the recipe. It was a big hit in my family. We re going to make a second batch soon.
Is there any time range for cooking the pineapple? 15 minutes? 1 hour?
Cook until the pineapple paste forms, about 30 mins to one hour.
This is so wonderful, I tried doing today, nice
Thanks Bee ❤️
Hi, thank you for your wonderful recipe. These were a big hit at home.
How do you make the pastry dough turn out a little less flaky?
Well, that’s the purpose, to be flaky.
For the different parts (the egg wash, the pineapple jam, the dough), can all of these be made the night before and then stored in the fridge to save time for the next day?
Yes, you can make all in advance and keep in the fridge.
I made the dough but it was too crumbly and pretty yellow. What did I do wrong?
I am not sure, but maybe your butter.
Just made them this afternoon but instead of two sticks of butter, I only used one and added 1/2 cup of Crisco shortening. I also added 1 tsp of almond extract to the dough They were delicious! Even better than the ones I had in Singapore years ago.
I made this today and I must say the pastry dough is sooooo gooood ???. Thank you for sharing the recipe even if I’m here in the PH I won’t miss the pineapple tart that I loved back in Malaysia ?