Pineapple Tarts

Pineapple tarts are small pastries filled with pineapple jam. They are commonly eaten in different parts of Asia: Malaysia , Singapore, China, Hong Kong and Taiwan.

They are made with a crumbly pastry base and a paste made with pineapple cooked and caramelized in sugar and spices.

Considered a must-have ‘festive cookie’, pineapple tarts are usually eaten during Chinese New Year, Hari Raya (Eid el Fitr) and Deepavali and are offered to the guest and family.

There are several shapes of these biscuits depending on the country: roll, dumpling, tart…But the recipe for these biscuits does not change so feel free to be creative on the shapes! 

Pineapple Tart
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Pineapple Tart
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Servings Prep Time Cook Time
24Pineapple Tart 15minutes 70minutes
Servings Prep Time
24Pineapple Tart 15minutes
Cook Time
Servings: Pineapple Tart
Servings: Pineapple Tart
    Pineapple jam
    1. Let’s start with the pineapple jam.Pineapple Tarts (1 of 22)
    2. Slice the top and bottom of the pineapple first then for the skin start at the top of the pineapple and slice through the outside peel until you reach the bottom.Pineapple Tarts (2 of 22)
    3. Remove the eyes if they are too big.Pineapple Tarts (3 of 22)
    4. Cut the pineapple into third vertically.Pineapple Tarts (4 of 22)
    5. Put the slices in the blender (food processor).Pineapple Tarts (5 of 22)
    6. Blend until there are no big pieces left; it needs to be liquid.Pineapple Tarts (6 of 22)
    7. Pour in a large pan and start cooking on high heat.Pineapple Tarts (7 of 22)
    8. After 10 min, add the sugar and cinnamon.Pineapple Tarts (8 of 22)
    9. Cook for another 40 min. It needs to be a jam-like consistency and golden brown in colour.
    10. Put the clinging film on the pineapple jam and refrigerate for at least 2 hours.Pineapple Tarts (9 of 22)
    1. Now let’s do the crumbly crust for the tarts.Pineapple Tarts (10 of 22)
    2. Put the butter, salt and flour in a large bowl.Pineapple Tarts (11 of 22)
    3. Mix until there is no more chunk of butter and it is still crumbly.Pineapple Tarts (12 of 22)
    4. Add the egg and water.Pineapple Tarts (13 of 22)
    5. Kneat the dough until it all come together but don’t over do it or else you will loose the crumblyness.
    6. Wrap the dough in cling film and put in the fridge for at least 30 min.Pineapple Tarts (14 of 22)
    1. Start the assembly by spooning the pineapple jam and to shape it into balls.Pineapple Tarts (15 of 22)
    2. The balls need to be 2cm diameter.Pineapple Tarts (18 of 22)
    3. Pre-heat your oven at 180°C.
    4. Roll out the pastry on a lightly floured surface (making sure you have enough flour so that the pastry doesn’t stick), it needs to be around 5mm.Pineapple Tarts (16 of 22)
    5. Use a cookie cutter to cut the crust and lay down the dough on a non sticky surface.Pineapple Tarts (17 of 22)
    6. Place the pineapple jam balls on the dough.Pineapple Tarts (19 of 22)
    7. Bake for 15min.Pineapple Tarts (20 of 22)
    8. Flatten the pineapple jam on top to make it easier to eat.Pineapple Tarts (21 of 22)
    9. Your pineapple tarts are now ready! You can enjoy with your family and friends for Chinese new year or all year long!!Pineapple Tarts (22 of 22)






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