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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.
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
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.
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.
This recipe makes 30 pineapple tarts and each tart is 137 calories.
Other Chinese New Year Baking Recipes
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Pineapple Tarts
Ingredients
Pastry
- 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 (850g) sliced pineapples
- 10 tablespoons sugar, more or less to taste
- 1 teaspoon cloves, optional
Instructions
- 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 (3.5cm) 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 (2.5cm) apart from each other.
- Preheat the oven to 350°F (180°C) and bake for 20-25 minutes or until light brown.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey, can I know if I could use clove powder instead to replace the cloves?
Just skip, I don’t recommend.
Hi, can i keep the leftover dough in fridge? Will it affect the texture?
Yes you can. It will be hardened, so just thaw to room temperature before using.
Hello, I was wondering if it’s 3 cans of 20 oz each or a total of 20oz for the recipe? :)
Yes i was also wondering the same thing. Is it 3 cans of 20oz. Each or a total if 20oz.???
You need 3 cans of 20 oz.
I use this recipe every year. These pineapple tarts are the best!!!
Thanks Lana, I am glad you love my pineapple tarts recipe.
I use this recipe every year. These pineapple tarts are the best!!!
Hi Bee, can I make the pineapple tarts in the shape of the normal Chinese new year tarts (the ones using the mould and has open ends) using the same pastry recipe?
Yes I think so. :)
Hi! Can I use Planta or is it a must that we use only butter. Please advice. Thank you.
I never use planta. I don’t recommend.
Hi Bee, can I ask how to combine the flour mixture, butter and egg yolks? Is it using a hand or electric mixer?
By hand.
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. :)
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.
Hi Mei Ching, thanks for your comment. If you use a non-stick pot to make the jam and have it on high it takes about 1 hour. :)
Just baked these pineapple tarts and they are pure heaven!! Thank you for the recipe ..
Thanks for trying!
Just baked then and it is delicious! Thank you for sharing the recipe!