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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.
Pineapple Tarts Ingredients
- All-purpose flour
- Cornstarch
- Salt
- Confectioners’ sugar
- Unsalted butter
- Egg yolks
- Condensed milk
- Sliced pineapples
- Sugar
- Cloves
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Pineapple Tarts
Step 1. If you are using canned pineapple slices, drain them and squeeze out any excess water or juice by hand. Blend the canned pineapple until mushy, about 10 seconds. If you are using fresh pineapple, remove the skin, cut it into pieces, and blend for 10 seconds.
Step 2. Transfer the blended pineapple to a deep non-stick pan. Add sugar and cloves, and stir well. Cook over medium to low heat until most of the liquid evaporates and the pineapple jam turns golden. Stir constantly with a wooden spoon to prevent burning. Taste and adjust the sweetness by adding more sugar if needed. Remove and discard the cloves, then let the jam cool in the fridge.
Step 3. Sift the flour, cornstarch, salt, and sugar into a large bowl or container. Soften the butter to room temperature. Combine the flour mixture, butter, and egg yolks, and knead until a dough forms. The dough is ready when it no longer sticks to your hands. If the dough is too crumbly or dry, add a little more butter (about 1 tablespoon) until it becomes easy to work with.
Step 4. Divide the dough and pineapple jam (filling) into 30 equal portions each. Flatten the pastry dough with your palms, place the pineapple filling in the center, and use the dough to cover the filling. Roll it up with your palms to form a shape about 1 1/2 inches (3.5 cm) long.
Step 5. Use a small paring knife to create criss-cross patterns on the tart, then brush it with egg wash using a small pastry brush. Place the pineapple tarts on a tray lined with parchment paper, ensuring they are spaced at least 1 inch (2.5 cm) apart.
Step 6. Preheat the oven to 350°F (180°C) and bake for 20-25 minutes, or until the tarts are golden brown.
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 cornstarch
- 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 them and squeeze out any excess water or juice by hand. Blend the canned pineapple until mushy, about 10 seconds. If you are using fresh pineapple, remove the skin, cut it into pieces, and blend for 10 seconds.
- Transfer the blended pineapple to a deep non-stick pan. Add sugar and cloves, and stir well. Cook over medium to low heat until most of the liquid evaporates and the pineapple jam turns golden. Stir constantly with a wooden spoon to prevent burning. Taste and adjust the sweetness by adding more sugar if needed. Remove and discard the cloves, then let the jam cool in the fridge.
- Sift the flour, cornstarch, salt, and sugar into a large bowl or container. Soften the butter to room temperature. Combine the flour mixture, butter, and egg yolks, and knead until a dough forms. The dough is ready when it no longer sticks to your hands. If the dough is too crumbly or dry, add a little more butter (about 1 tablespoon) until it becomes easy to work with.
- Divide the dough and pineapple jam (filling) into 30 equal portions each. Flatten the pastry dough with your palms, place the pineapple filling in the center, and use the dough to cover the filling. Roll it up with your palms to form a shape about 1 1/2 inches (3.5 cm) long.
- Use a small paring knife to create criss-cross patterns on the tart, then brush it with egg wash using a small pastry brush. Place the pineapple tarts on a tray lined with parchment paper, ensuring they are spaced at least 1 inch (2.5 cm) apart.
- Preheat the oven to 350°F (180°C) and bake for 20-25 minutes, or until the tarts are golden brown.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Bee,
As per your recipe of this Pineapple Tarts, may I know how many eggs are required to make the dough?
I noticed that 1 egg yolk is used for egg wash, is this egg part of the two eggs for dough?
Hope to hear from you soon. Thank you!
Hi Angela, it’s stated in the recipe, it’s 2 egg yolks for the dough and extra egg yolk for egg wash. Discard the whites.
I use it every year for Chinese New Year!
Thanks so much for sharing this recipe. Love it !! It really melts in the mouth ?
However, the dough seems to crack when I bake them. While it is crumbly, but it also breaks very easily. Any way to prevent it from breaking?
Verry Good
Hi. Did you hear of an easier, less dangerous, possibly faster way of making the pineapple jam? Cut the fresh pineapple into 2cm chunks and dry fry them for about 20 minutes till they’re no longer wet. Then blend and cook. No splattering this way! Yay!
Hi Jen, great tip, I will have to try!
Can i replace the pineapple with any other fruit?
They are called pineapple tarts. You shouldn’t replace it.
No. It wouldn’t be pineapple tarts anymore. Pineapple jam made from fresh pineapple is very aromatic and tasty.
If I want to replace all purpose flour with almond flour, do I have to change the rest of the ingredients too? If not what is the ratio of almond flour to use?
I don’t know. Please don’t change anything in the recipe.
These look and sound amazing! Love pineapple and so these are calling our name!
I’ve tried it with one third ground almond.
5 stars!!! Iโve made these twice now and theyโve turned out PERFECT each time! Thank you for this amazing recipe that has become a family favorite and cured me of my homesickness!
Awesome.
Looks yummy
These tarts look wonderful. But I have a dilemma because these ones do too! https://rasamalaysia.com/best-ever-pineapple-cookies-pineapple-tarts/
If you had to choose one, which one?? It is our first pineapple tart experience. Many thanks.
Both are great. I will choose the other ones because it’s less ingredients.
I was wondering if i could freeze the uncooked tarts? And then take them out to cook when I want to eat them?
So if we use can pineapple is it the ones in pineapple juice or in heavy syrup Thanks
In pineapple juice.