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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. 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! :)

    Reply

  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!

    Reply

  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

    Reply

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

    I also have the same problem as Sherline… ..

    Reply

  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.. :-)

    Reply

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

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

    Reply

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

    i tried this!!! and its awesome!

    Reply

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

    Wer u buy e pineapple paste filling ntuc got sell ma

    Reply

  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!

    Reply

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

    They must be delicious!

    Reply

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