Pineapple Tarts

4.53 from 138 votes

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.

Prep Time1

Cook Time1 30

Total Time2 30

Course: Tarts

Cuisine: Baking Recipes

Keyword: Pineapple Tarts

Servings: tarts

Author: Bee Yinn Low

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 add to egg yolk for egg wash

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

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.

Nutrition