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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.
Oh my goodness!!! I’ve found my addiction…yes, I can’t stop eating these. They’re so delicious anytime day or night. The dough is really a plus. I don’t fill them as much because I like the dough to filling ratio. Thanks for a phenomenal recipe. I’m so happy I tried it..now every time I go to the fruit section I’m checking the pineapples for these pastries. My friends & family love them too..I added cinnamon with just a touch of cloves.
Awesome! :)
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.
Hi Bee
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.
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! :)