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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.
Hi, could you tell us how long to cook the pineapple to achieve the desired consistency please? Thank you!
Basically about a couple of hours or more, until all liquid evaporated and the pineapple jam becomes dry (but not completely dry) and the color turns golden brown as in the picture.
hi Bee, I also make pineapple tart for this CNY. here in indonesia, they usually bake with 140-150c until golden brown. with my electric oven, it took about 50mins to bake. very long long long time. and sometimes my tart is cracking.
can you help me to prevent the cracking? and I love your tart shape. and the color is very nice.
and for baking this tart, do you use both top and botton heat or just the bottom heat?
Hi I am not sure if I can answer your question. I have an American oven and the heat is both top and bottom I think. Not sure about cracking, I think if it cracks, maybe it’s not buttery enough? Try my recipe I don’t have that issue. Good luck sorry I can’t be of much help.
Ohhhhhh THANK YOU. I feel in love with this when I first went to Indonesia and everytime I go I cant get enough of them !!! I cant wait to try these !!
I was wondering if you had any tips for forming the dough? When I tried to make them, they got kind of messy and gloppy. Not even close to how perfectly shaped yours are!
Hi Cassidy…you basically divide the dough and then use your palms to make them into a round ball shape. Then flatten the dough and add the filling in the middle (also shaped in a round ball shape). Then you wrap the dough up and cover up the filling. Use your fingers to pinch and cover. Once the filling is covered, you shape it into the shape I have in the recipe. Then, you cut the criss-cross with a small paring knife. Practice makes perfect. One tip is to roll the tart (after the filling is enclosed) on a wooden cutting board to make it into the desired shape. Hope this helps.
Thanks! They might not have been the most beautiful, but they were delicious. Great recipe!
May I know if low fat evaporated milk with egg yolk can also give pineapple tart glossy and golden colour?
I don’t know haven’t tried. But evaporated milk is very watery so I am not sure. Condensed milk is very thick.
Hi Bee, I love Pineapples Tarts and going to try this soon. I bet it gonna be good as with all the compliments here. However, need to find out from you. If I were to add 1/2 tsp of shortening, do I still need to take out 1/2 tsp of the butter ? Hope you hear from you. Good day
No, if you use 1/2 teaspoon shortening, there is no need to “deduct” the butter. It will just make the tarts crumbly and melt-in-your-mouth. :)
Hi Bee, Thank you so much. Can’t wait to try this :)
A lovely recipe. Thank you, Bee.
Do you use unsalted butter?
Yes, unsalted butter.
Hi
I have try your recipe and it turn out really good..
But I notice one little issue
maybe you can help me with it
I notice after storing it in air tight box . after a few days it turn so soft that when i pick one up it will break ..
What can cause it and how long can these tart store?
I actually never have a problem like that I think your box is not tight enough and it’s because of humidity?
try storing in your freezer. That is how I keep them when I am in Indonesia
I like your recipe very much as it is easy to follow. I’m thinking of replacing the pineapple to red apples. Do you think that’s a good idea? Any advice?
Hi Andrew, I am not sure, haven’t tried that.