Noob Cook Recipes



What's
New
Chinese Spinach with Baby Abalone Recipe Cherry Tomato and Scallop Pasta Recipe Arrowhead Chips Recipe Arrowhead (Chiku, Ngaku) Crispy Crab Sticks (Air Fryer Recipe) Perfect Baked Lobster Tail Recipe

Pineapple Tarts

Pineapple Tarts Recipe

First posted in Jan 2009, updated with new recipe & photos in Jan 2014.

Get this recipe on the next page >>

With Chinese New Year (CNY) slightly less than a month away (19 Feb 2015), have you started your CNY baking? To me, pineapple tarts (黄梨酥) are the most representative snack of the festive CNY season, so if I can only bake one item, that will definitely be pineapple tarts. They are so popular because the pineapple, pronounced as “ong lai” in dialect, sound as auspicious as they are delicious. They also have a golden finish which signifies wealth and prosperity. I think they look like a very pretty and cheerful sunflower. This is a recipe for open-faced pineapple tarts.

Pineapple Tarts Recipe

See Also: Honey Cornflakes Cups Recipe

I wasn’t satisfied with the old recipe put up in 2009, and I am glad to update my blog in 2015 with a much improved and better-tasting pineapple tart recipe, complete with practical tips and detailed step-by-step photos (thanks to the SO for taking them). We tried and tweaked several recipes before arriving at this version.  This is an easy recipe which does not require any mixer. The tart pastry is crumbly and buttery.

Pineapple Tarts Recipe

See Also: Pineapple Rice Recipe

I used store-bought pineapple tart jam from Kwong Cheong Thye (not so sweet). You can also buy them from Phoon Huat (sweeter than Kwong Cheong Thye) or the local supermarkets. I hope that in the near future, I can find the energy to make my own pineapple tart jam from scratch (used to make them as a kid and it was such hard work to grate the pineapples).

Pineapple Tarts Recipe

Click on photo to view full size
Printable Recipe >>
Note: Ingredients, seasonings and measurements are at the “Printable Recipe” link above.
Pineapple Tarts Recipe In a large bowl, sift in flour, corn flour and salt (Click on the printable recipe link above for the measurements).
Pineapple Tarts Recipe Add cold, cubed butter (Click on the printable recipe link above for the measurements).
Pineapple Tarts Recipe Rub the butter (fats) into the flour using your fingertips.
Pineapple Tarts Recipe Do so until they resemble coarse bread crumbs as shown.
Pineapple Tarts Recipe Add egg yolk, icing sugar and cold water.
Pineapple Tarts Recipe Gently knead the dough until it comes together. Do not overknead. As seen from the photo, the dough is not completely smooth and there are specks of butter. That is all right.

Tips: Add a bit more flour if the dough is sticky. Add a bit of cold water (1/2 tbsp at a time) if the dough is too dry.

Pineapple Tarts Recipe Divide the dough into four small portions, wrapped in cling film and refrigerated for 30 minutes for the dough to firm up slightly, so that it is easier to roll and work with later.

Tip: Work on a small portion of dough each time, so that they are always cold and easier to handle.

Pineapple Tarts Recipe While waiting for the dough to chill, weigh and measure pineapple tart jam to 6 grams balls.
Pineapple Tarts Recipe Prepare work surface and dust it with flour.
Pineapple Tarts Recipe Take out one portion of dough from the fridge. Use small amount of flour, if required, and knead it slightly such that it is no longer sticky yet not dry.
Pineapple Tarts Recipe This is the correct texture of the pastry dough. You should be able to imprint easily as shown.
Pineapple Tarts Recipe Coat rolling pin with flour. Using quick and short strokes, roll the dough to 7mm thickness.
Pineapple Tarts Recipe Use pineapple tart mould (cookie cutter) to cut out the shape of the tart.

Tip: Twist it around a bit to get a defined and precise cut.

Pineapple Tarts Recipe  Dust inner mould with liberal amounts of flour.
Pineapple Tarts Recipe Fit inner mould into tart cutter and press firmly to get the flower design.
Pineapple Tarts Recipe Gently take out the pastry tart from the mould. The petal design should be clearly imprinted.
Pineapple Tarts Recipe  Brush the tart shells with egg wash.
Pineapple Tarts Recipe Arrange the egg washed tart shells on a baking tray. Bake for 10 minutes (Click on the printable recipe link above for the temperature).
Pineapple Tarts Recipe Take out the tray, press pineapple jam ball into cavity of each partially baked tart shell. Continue baking for 5 minutes (Click on the printable recipe link above for the temperature).

Tip: The reason for baking the tart shell first before adding the jam, is so that the jam do not look dried-out after baking. You can bake the pineapple tart with jam (one step), for 15 minutes, if preferred.

Pineapple Tarts Recipe The beautifully baked pineapple tarts (close-up).
Pineapple Tarts Recipe When they are cooled, store the tarts in air-tight containers.

Leave a Comment





79 Responses to “Pineapple Tarts”

1 2 3 7
  1. Marc @ NoRecipes — January 22, 2009 @ 12:25 am

    Wow that look amazing! You may be a noob but you could have fooled me:-)

    Reply

  2. Su-Lin — January 22, 2009 @ 1:12 am

    Thanks for the reminder – maybe I should make them again this year! I love the look of your closed ones…I attempted them a few years ago and mine looked rubbish. :D If I do make them, I’m going open top all the way!

    And the pineapple tart molds are beautiful! I’ve never seen them before. I’m not too sure when my next trip to Singapore will be but do they sell the molds year-round?

    Reply

  3. Wandering Chopsticks — January 22, 2009 @ 1:16 am

    Oh poor you. But all that hard work pays off. They’re so pretty! Great job!

    Funny, in VNese the word for pineapple is also the word for fragrant so they’re lucky during the lunar new year for us too. :)

    Reply

  4. Pepy — January 22, 2009 @ 1:36 am

    we call this nastar nanas. They usually show off during Eid Fitr/Christmas. Looking good, Wiffy!

    Reply

  5. Little Corner of Mine — January 22, 2009 @ 1:46 am

    Look pretty to eat! I’m too lazy to do the close one, too time consuming, so I always make the open one. This year haven’t made any yet. :P

    Reply

  6. Reeni — January 22, 2009 @ 4:21 am

    I think they turned out wonderful for all your hard work! They look perfect and so delicious!! :lol:

    Reply

  7. Selba — January 22, 2009 @ 9:41 am

    Here in Indonesia, the Pineapple Tarts – closed filling is called as Nastar.

    That’s one of the favourite of my mom’s cookies. There’s time when our ex-president’s wife like to order it from my mom :)

    Reply

  8. didally — January 22, 2009 @ 10:53 am

    I can understand the anxiety of handling soft dough, it’s really nerve wrecking. :o

    But I think you did well. As long as they taste good, it’s worth the attempt. :up:

    Reply

  9. smallsmallbaker — January 22, 2009 @ 11:03 am

    Hey, I think I got the same mold too, but I bought only 1 type. I tried the open tarts and it was tedious too. I couldn’t make the indentations very clear. I have some pineapple paste left, maybe I’ll try the closed type next time.

    Wishing you an Ox-picious new year! :)

    Reply

  10. Rei — January 22, 2009 @ 2:27 pm

    Pass already, looks yummy mah~~ Happy CNY!

    Reply

1 2 3 7

Trackbacks/Pingbacks

  1. Pingback: Abalone Chicken Congee 鲍鱼鸡丝粥 | NoobCook.com

  2. Pingback: Yu Sheng 鱼生 (Chinese New Year Raw Fish Salad) | NoobCook.com

  3. Pingback: Pineapple Tarts | blessed corner