Noob Cook Recipes

Teh 'C' Recipe Watermelon Soju Recipe Bittergourd Salted Egg Recipe Myojo Ramen Char Mee 100 (Instant Noodles Review) Snowskin Mooncakes Recipe Birthday Mee Sua (Longevity Noodles) Recipe

Pineapple Tarts


Home-made pineapple tarts
Pineapple Tarts – Open Filling

Pineapple tarts (黄梨酥) are considered a “festive cookie” and usually consumed during the Chinese New Year season. Pineapple is auspicious sounding to the Chinese so many people feel it’s lucky to eat them. As a baking noob, I made my life easier by çheating with store-bought pineapple paste (bought from Phoon Huat) – all I had to do is to make the pastry. Somehow, I did end up with decent tasting. Though this is my second time making pineapple tarts, I take heart that they are edible & yummy. Here’s wishing everyone a happy and ox-picious new year!

(Recipe adapted from Kuali)

- 150g flour
- l/4 tsp salt
- 2 tbsp corn flour
- 100g butter
- 1 1/2 tbsp icing sugar
- 1 egg yolk

- 120g store bought pineapple paste
- 1 egg, beaten for glazing

You also need:

Home-made pineapple tarts
- pineapple tarts mold (I bought mine from Phoon Huat, Singapore – thanks to Small Small Baker for the info)

1. Sieve flour, corn flour, salt and icing sugar into a mixing bowl. Cut butter to small pieces and rub into the flour, then add egg yolk to form a dough.

Home-made pineapple tarts

2. Dust the work area, rolling pin and pineapple tart mold (edges) with flour.

3. To make open pineapple tarts – Roll pastry (with gentle, short strokes) into 0.5cm thickness and stamp out with a pineapple tart mold. Add one teaspoon of pineapple paste filling (roll to a ball). Glaze with egg if you want a golden crust.

*4. To make closed pineapple tarts – Roll pastry into 0.3cm thickness and about 6.5cm x 5cm. Add one teaspoon of filling and roll with your hands to close the pastry (roll to a ball). You can patch with more pastry skin if needed. Glaze with egg.

5. Bake in a preheated oven at 180ºC for 10 to 15 minutes or till lightly brown. You may need to bake for about 5 minutes longer for the closed version.

*Note: I got tired of making the open versions so I experimented with the close version on my own. This may not be the ‘right’ way of making the closed version because I did not read up on how others do it, but it looked & tasted all right ;p


Leave a Comment

60 Responses to “Pineapple Tarts”

  1. sushi — March 15, 2010 @ 11:04 pm

    Hi noobcook, do you mind if you tell me the size (diameter) of your respective mould for reference? Thanks! :)


  2. zaclin — August 13, 2010 @ 10:47 pm

    It does sound easy to make…
    Will try this for Hari Raya this mth…
    Thanks for the good recipe!


  3. Sherline Teh — September 12, 2010 @ 11:32 pm

    Hi, can u advise me how is there a right way to get the dough out of the mould? I bought the same mould cutter from Poon Huat but the dough always stick to the mould when I try to push it out. I sprinkle some flour on the mould cutter & on the board but it doesn’t help. In the end, I did the close version as it is easier. Many thanks, Sherline


  4. Low Lay Guat — September 19, 2010 @ 11:59 am

    I also have the same problem as Sherline… ..


  5. ahbeeme — December 20, 2010 @ 4:29 pm

    Hi, i have tried making pineapple tarts, as i can’t help unsalted butter, i bought the salted butter, and i skipped adding salt. my family all said nice, thanks for your web.. i love it.. :-)


  6. passerby — January 19, 2011 @ 10:38 pm

    Actually , your dough can add milk powder will taste nicer.


  7. xoxo — February 2, 2011 @ 10:27 am

    i tried this!!! and its awesome!


  8. Girl — August 18, 2011 @ 11:12 am

    Wer u buy e pineapple paste filling ntuc got sell ma


  9. milkcandies — January 4, 2012 @ 11:17 am

    Hi, what kind of flour should be used for the 150g portion? I don’t have an oven, will a toaster do the work? If so, what is the temperature and time? Thank you!


  10. Calogero — January 24, 2012 @ 1:12 am

    They must be delicious!