Pineapple Tarts

Short Description

Pineapple tarts are small, buttery pastries filled or topped with rich pineapple jam. They are especially popular in Southeast Asia and often enjoyed during festive celebrations like Lunar New Year and Hari Raya.

Why You’ll Love This Recipe

• Buttery and tender pastry that melts in your mouth

• Sweet and tangy pineapple jam that balances perfectly with the crust

• Festive, bite-sized treats perfect for sharing

• A traditional recipe full of cultural charm and meaning

Ingredients

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

Pastry:

• All-purpose flour

• Cornstarch

• Salt

• Confectioners’ sugar

• Unsalted butter

• Egg yolks

Filling:

• Fresh or canned pineapple (grated or blended)

• Sugar

• Cloves (optional: star anise or cinnamon)

Egg Wash (optional):

• Egg yolk

• Condensed milk (optional for a glossy finish)

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Directions

1. Prepare the pineapple jam: Blend pineapple into a paste. Cook with sugar and spices over medium-low heat until thick and golden. Remove spices and let cool.

2. Make the dough: Cream butter, sugar, salt, flour, cornstarch, and egg yolks until smooth.

3. Shape the tarts: Divide dough and jam into small portions. Flatten dough, add jam in the center, and wrap into balls, logs, or shape as desired. Decorate tops if preferred. Brush with egg wash.

4. Bake: Preheat oven to 350 °F (180 °C). Bake for 20–25 minutes, until golden brown.

5. Cool: Allow to cool before serving or storing.

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Servings and Timing

• Servings: About 30 tarts

• Prep Time: 1 hour

• Cooking Time: 1 hour 30 minutes

• Total Time: 2 hours 30 minutes

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Variations

• Shape into rolls, balls, open-faced, or lattice-topped designs.

• Add spices like cinnamon or star anise to the jam for extra flavor.

• Brush with plain egg wash or mix egg yolk with condensed milk for a shiny finish.

• Try different pastry thicknesses for varying textures.

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Storage / Reheating

• Store in an airtight container at room temperature for up to 2 weeks.

• Refrigerate to extend freshness for several weeks.

• Freeze cooled tarts for up to 1 month. Thaw at room temperature before serving.

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FAQs

1. Can I use canned pineapple instead of fresh?

Yes, just make sure to drain excess liquid before cooking into jam.

2. How long should I cook the pineapple jam?

Cook until most liquid evaporates and the jam is thick and golden.

3. Can I make the jam ahead of time?

Yes, the jam can be made up to a week in advance and stored in the refrigerator.

4. What makes the pastry so soft and buttery?

The combination of butter, egg yolks, and cornstarch creates a melt-in-the-mouth texture.

5. How do I shape the tarts?

You can roll them into balls, logs, open-faced rounds, or add lattice patterns.

6. Why add condensed milk to the egg wash?

It enhances the shine and gives the tarts a beautiful golden finish.

7. How should I store pineapple tarts?

Keep them in airtight containers at room temperature or refrigerate for longer storage.

8. Can I freeze pineapple tarts?

Yes, freeze in airtight containers and thaw before serving.

9. Can I change the spices in the jam?

Definitely. Cinnamon, star anise, or nutmeg can add warmth and variety.

10. Are there gluten-free or vegan versions?

Yes, but you would need to use gluten-free flour blends and dairy-free butter substitutes.

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Conclusion

Pineapple tarts are a delightful treat with their buttery pastry and sweet pineapple jam filling. Perfect for festive occasions or as a homemade snack, they are versatile in shape, flavor, and storage. With a little preparation, these traditional pastries become a cherished addition to any celebration or gathering.

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