Pineapple Tarts

Pineapple tarts are a beloved treat across Southeast Asia, especially during festive occasions such as Chinese New Year and Hari Raya. These bite-sized pastries consist of a buttery, crumbly crust filled with sweet, tangy pineapple jam. The balance between the rich pastry and the fruity filling makes them a favorite among both children and adults.

Why You’ll Love This Recipe

This pineapple tart recipe delivers a perfect balance of sweet and tangy flavors wrapped in a melt-in-your-mouth crust. Whether you’re preparing them for a celebration or simply craving a refined treat, these tarts are guaranteed to impress. The dough is soft and easy to work with, while the pineapple filling offers a vibrant contrast. They’re also highly customizable and store well, making them convenient for make-ahead baking.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the pineapple jam filling:

• Fresh ripe pineapples, grated

• Granulated sugar

• Cinnamon stick (optional)

• Cloves (optional)

For the tart dough:

• All-purpose flour

• Cornstarch

• Unsalted butter, softened

• Egg yolks

• Powdered sugar

• Vanilla extract

• Salt

For assembly:

• Egg yolk (for egg wash)

• Milk (to mix with the egg wash)

Directions

1. Prepare the pineapple jam:
   Grate the pineapple and drain some of the excess juice. In a pan over medium heat, cook the pineapple with sugar (and optional spices) until thick and golden. Stir continuously to avoid burning. Let it cool completely before using.

2. Make the dough:
   Cream the butter and powdered sugar until light and fluffy. Add egg yolks and vanilla extract, and mix well. Sift in the flour, cornstarch, and salt. Mix until a soft dough forms.

3. Shape the tarts:
   Roll the dough into small balls and flatten slightly. Place a small amount of pineapple jam in the center and wrap the dough around it, forming a smooth ball. Alternatively, roll out the dough and cut shapes using tart molds or cutters.

4. Egg wash:
   Mix egg yolk with milk and brush lightly over each tart.

5. Bake:
   Preheat the oven to 170°C (340°F). Place the tarts on a baking tray lined with parchment paper and bake for 20–25 minutes, or until lightly golden.

6. Cool:
   Allow the tarts to cool completely on a wire rack before storing.

Servings and timing

This recipe yields approximately 30–40 pineapple tarts, depending on the size and shape.
Preparation time: 1 hour (including making jam and dough)
Baking time: 20–25 minutes
Total time: 1 hour 30 minutes

Variations

• Open-Faced Tarts: Instead of enclosing the jam, shape the dough into small tart shells and fill the center with pineapple jam, often topped with a decorative dough lattice.

• Spiced Jam: Add spices like star anise or cardamom to the jam for a deeper flavor profile.

• Cheese Pastry: Incorporate grated cheddar into the dough for a savory twist.

• Store-Bought Jam: Use high-quality pineapple jam as a shortcut for faster preparation.

Storage/Reheating

Store pineapple tarts in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the refrigerator for up to 2 weeks. To reheat, place them in a low oven (around 150°C/300°F) for 5 minutes to refresh the texture.

FAQs

What type of pineapple is best for making the jam?

Fresh, ripe pineapples with a balance of sweetness and acidity, such as honey pineapples or Sarawak pineapples, are ideal for making jam.

Can I use canned pineapple instead of fresh?

Yes, but fresh pineapple is preferred for its stronger flavor and better texture. If using canned, ensure it is well-drained and not overly sweetened.

Can I freeze pineapple tarts?

Yes, you can freeze them in airtight containers for up to 2 months. Allow them to thaw at room temperature before serving.

Why is my pineapple jam too runny?

It may not have been cooked long enough. Continue cooking until the jam thickens and becomes sticky, similar to a paste.

How do I prevent the tart crust from cracking?

Ensure the dough is not too dry. If needed, add a small amount of milk to bind the dough better, and avoid overworking it.

Can I make the dough in advance?

Yes, the dough can be prepared a day ahead and refrigerated. Let it come to room temperature before using.

Is egg wash necessary?

Egg wash gives the tarts a glossy, golden finish but can be omitted for a matte look.

What should I do if my dough is too sticky?

Chill the dough briefly in the refrigerator and dust your hands lightly with flour while shaping.

How thick should the jam filling be?

The jam should be thick and sticky enough to hold its shape when rolled into small balls.

Can I use other fruit jams for this recipe?

Yes, although pineapple is traditional, you can use other thick jams such as mango, apricot, or fig for a different flavor.

Conclusion

Pineapple tarts are a delightful combination of buttery pastry and rich, tangy filling that make them perfect for any festive occasion or teatime indulgence. With their irresistible texture and customizable flavors, they are a timeless treat that’s well worth the effort. Whether you’re making them for tradition or pleasure, this recipe ensures that your tarts will be as memorable as they are delicious.