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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.
Do I set my oven temperature to 180 Celsius if I turn the fan on? s2
Hi Chloe. Yes, you can have the oven fan on at 180C. Please do check on the tarts to make sure the oven isn’t too hot.
Hi Bee, I can use the same dough to cut out using the tart mold, yes? Thank you for your help!
Thank you for your comment. Yes, you can use the same dough for the tart mold. Happy baking!
. Your tarts look yummy, would like to try making them, can you please give us the weight of the flour in gram. Thank you
Rarely write reviews but this recipe is foolproof and very, very yummy per the verdicts of my family members. They are also fussy eaters. Thank you for sharing.
Hi Charmaine. Thank you for the wonderful feedback. I am very glad your family loves the tarts.
Please provide gram measurement for ‘2 sticks of butter’. Thank you
1 stick = 113 gm.
Is the milk sweetened condensed or evaporated milk?
It is sweetened condensed for this recipe.