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 4 5 6
  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


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

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


  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.


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

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


1 4 5 6