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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.
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.
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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.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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.
Awesome!
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 ?
Amazing!😊
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.
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?
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!!! I’ve made these twice now and they’ve 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?