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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. Js — December 31, 2012 @ 11:35 pm

    Hi, i also using ready made pineapple paste but it’s quite sweet and sour. Do you know how to make it less sweet and sour? Thanks

    Reply

    • wiffy replied: — January 26th, 2015 @ 3:51 pm

      updated blog post with information regarding the pineapple paste :)

      Reply

  2. Js — December 31, 2012 @ 11:38 pm

    Hi, why do we need to use corn flour? Can don’t use it? Thanks

    Reply

    • wiffy replied: — January 26th, 2015 @ 3:51 pm

      corn flour improves the texture. You can replace with usual flour if preferred.

      Reply

  3. Dion — January 13, 2013 @ 3:59 pm

    Just tried this! But only the tarts and they came out amazing! A bit salty though perhaps because I used salted butter, but the pastry recipe was great! Only slight change I made was that i refrigerated it for half an hour before rolling it out.

    Reply

  4. ichigoberry — February 1, 2013 @ 4:23 pm

    Which brand of pineapple paste you recommend? There are a few at the supermarkets

    Reply

    • wiffy replied: — January 26th, 2015 @ 3:50 pm

      updated blog post with information regarding the pineapple paste :)

      Reply

  5. Angie@Angie's Recipes — January 26, 2015 @ 6:54 pm

    These are so pretty. I probably again will end up eating too many of them.

    Reply

  6. Lim Wun Ning — January 26, 2015 @ 6:55 pm

    Hi! How do you roll the pineapple tart jam into such nice round shape? Any method to share? Thanks in advance!

    Reply

    • wiffy replied: — January 26th, 2015 @ 8:50 pm

      Hi, no special method. I just roll the ball between the palms, like what I did for the mooncake filling balls http://www.noobcook.com/traditional-baked-mooncakes/

      Reply

      • Lim Wun Ning replied: — January 27th, 2015 @ 9:48 am

        Thanks for your reply :) I tried the rolling method using my palms before but the pineapple tart jam will turn out quite hard on the outside…

        • wiffy replied: — January 28th, 2015 @ 9:23 am

          that’s why for this recipe, the jam is baked only at the last 5 mins, to prevent drying on surface.

  7. cindy — January 26, 2015 @ 11:01 pm

    Hi,

    May I know where to buy the kwong cheong thye?

    Reply

    • wiffy replied: — January 28th, 2015 @ 9:22 am

      Here’s their website: http://kctsoyaonline.com/ Their retail shop is at Aljunied (walking distance from Aljunied MRT). They usually open only on weekdays, during office hours. During festive season (CNY or mid autumn, for example), they extend the hours or open on Sat. It’s better to call them first (number on their website) before heading down.

      Reply

  8. tigerfish — January 27, 2015 @ 10:22 am

    I always prefer open-faced pineapple tarts cos there is more filling to pastry. That said, it also depends on the quality of the source. I actually like a more fibrous less sweet pineapple filling.

    Reply

  9. Yaya — January 27, 2015 @ 11:32 am

    Hi,

    Thanks for your recipe…

    May I know with the receipe, how many pineapple tarts can it yield?

    Reply

    • wiffy replied: — January 28th, 2015 @ 9:18 am

      It yields approximately 70 tarts. The information is available on page two of the recipe.

      Reply

  10. Bernie — February 2, 2015 @ 3:35 pm

    hi I would like to know if it is alright to replace the cold small cubes butter with just non-refrigerated margarine? Will it make a difference in the pastry? Thanks.

    Reply

    • wiffy replied: — February 3rd, 2015 @ 8:59 am

      For best results, use chilled margarine, the dough will be easier to work on when the butter/margarine is cold.

      Reply

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