Highly Addictive Homemade Pineapple Tarts (凤梨挞 ／ 黄梨挞): These highly addictive pineapple tarts are made from scratch using homemade chunky spiced pineapple jam, which sit atop a tart pastry that is buttery and crumbly. One piece will not be enough!
Update (29 Jan 2018): Someone just gave us a tip to use Hong Kong flour instead of plain flour to give a ‘looser’ pastry with finer crumbs. We tried over the weekend, and indeed it was super crumbly and melt in your mouth – super delicious! However the pastry is more fragile, and we couldn’t pack it too tightly into the containers for fear that the tarts would break. Next time we bake, we will try to mix Hong Kong flour with plain flour to see if we can get a good balance between crumbly-ness and sturdy-ness. Will keep you updated on the outcome!
A few days ago, we shared our recipe for our Home-made Spiced Pineapple Jam. Today we will be following up with Part 2 – how to make buttery and crumbly pineapple tarts, one of our favourite Chinese New Year goodies!
When it comes to pineapple tart recipes, almost everyone has an opinion on what constitutes the best pineapple tarts. Maybe its because of how well-loved pineapple tarts are as a traditional Chinese New Year goodie and people feel strongly about it. Here is our personal preference of what we consider to be a really delicious pineapple tart:
- Flavour: Not too sweet, and a subtle spiced flavour (cloves, star anise and cinnamon).
- Texture: Soft, juicy, and slightly chunky (with a nice substantial bite).
- Colour: Golden-coloured after baking, not too tan. That’s why when cooking pineapple jam, we only add in the sugar midway through the cooking process. This way the sugar won’t caramelise too much and the jam will end up light golden in colour. That’s also why we choose to pre-bake the pastry for 5 minutes first, before baking it with the pineapple jam for another 10 minutes. This way, the pineapple jam remains very soft and juicy, and nicely golden coloured, not over baked.
Pineapple tart pastry
- Flavour: Nice buttery fragrance, with a touch of vanilla. We like to use good quality butter such as SCS brand, and the ratio of butter to flour we use is about 3:4. We also add a little good quality vanilla extract from Nielsen-Massey which tastes much better than vanilla essence.
- Texture: Crumbly, melts in your mouth but still sturdy enough to be packed. Using more egg yoke give a softer and more crumbly texture. However we added a little egg white (binding agent) as well to ensure the pineapple tarts are sturdy enough to be packed and transported. Adding sugar also helps as a binding agent to hold the tart pastry together. Adding a small amount of milk powder can help to give a more melty texture but this is optional as some do not like the milky taste.
- Colour: Light brown with a nice yellow, slightly caramelised glaze. We glaze the pineapple tarts evenly with egg yolk, as it results in a more golden brown colour as compared to using a whole egg glaze. Next, we bake the tarts for 15 minutes in total at 170°C, so the cookies look golden, neither under baked, not overly brown.
We learnt the original recipe from Bee Leng’s baking aficionado friend Christina many years ago. After further experimentation and adaption to suit our family’s preference, we finally arrived at this current recipe to meet our criteria above! The pineapple jam is super duper delicious (everyone who has tried our tarts love the pineapple jam so much) while the pastry has a fragrant buttery taste, melty and crumbly texture! We hope you will give this recipe a try and let us know your feedback!
More Chinese New Recipes:
- Bak Kwa (Chinese Barbecued Pork Jerky)
- Ngoh Hiang (五香 / Lor Bak)
- Chinese Braised Shiitake Mushrooms (Men Dong Gu)
- Spiced Pineapple Jam (Pineapple Tart Filling)
See all Chinese New Year Recipes
Suggested Modifications for Special Diets
- Child-Friendly: No modifications needed.
- Fish-Free: No modifications needed.
- Nut-Free: No modifications needed.
- Shellfish-Free: No modifications needed.
- Vegetarian: No modifications needed
These highly addictive pineapple tarts are made from scratch using fresh Malaysia honey pineapples to made chunky spiced pineapple jam, which sit atop a tart pastry that is buttery and crumbly. One piece will not be enough!
- 600 grams Pineapple Jam Click on link for recipe
- 500 grams Plain Flour
- 1/2 tsp Salt
- 1.5 tbsp (Optional) Milk Powder
- 30 g Icing Sugar
- 375 g Cold Butter (Unsalted)
- 3/4 tsp Vanilla Extract
- 2 Egg Yolks
- 2/3 Egg White
- Corn flour For flouring the surfaces
- 2-3 Egg yolks
Sift the plain flour. Then add in the salt, milk powder (optional) and icing sugar, and mix well.
Cut the cold butter into cubes. Then use a dough blender to blend the butter into the dough until it achieves a breadcrumb-like consistency. If you don't have a dough blender, rub the butter into the dough using your fingers.
Add the vanilla extract and eggs (2 egg yolks and 2/3 egg white), and use your fingers to gently bring the dough together. Be careful not to overwork the dough.
Divide the dough into 2 batches. Place each batch in a separate bag, then flatten it and chill it in the fridge for about 30 minutes.
Meanwhile, weigh out and roll the pineapple jam into balls of about 6g each.
Preheat the oven at 170°C, then roll out the 1st batch of dough to about 0.5cm thickness on a well floured surface (corn flour). Ensure that the rolling pin is well floured as well.
Cut out the dough using a pineapple tart cookie cutter. First, press firmly on the outer cookie cutter to cut out the shape. Then press firmly down on the inner mould to get a nice deep impression. Flour the cookie cutter before every use. Place the cut out cookies on a greased baking tray.
Add the 3 egg yolks into a bowl and beat it. Then brush on the egg wash over the surface of each tart using a soft bristled brush.
Bake batch #1 tarts for 5 minutes at 170°C on the middle lower rack of the oven. Meanwhile, work on batch #2.
After 5 minutes, place the pineapple jam balls on the batch #1 tarts, pressing down gently to remove any air pockets. Then bake for another 10 minutes at 170°C.
Take out batch #1 to cool, and place batch #2 in oven to bake as per instructions above. Allow cookies to cool completely on a cooling rack before storing in an airtight container.
- You can use Hong Kong flour to give a 'looser' pastry with a finer crumb. The pastry is more fragile than those using plain flour, but it is super delicious and worth a try!
- We like the pineapple tarts to have a nice buttery fragrance. Thats why we choose to use a good quality butter brand rather than other shortening.
- The milk powder is optional, as not everyone may like the milky taste.
- You can replace the icing sugar with 1.5 tbsp of castor sugar instead if you wish.
- A dough blender (or pastry cutter) is a really nifty tool if you like to do lots of baking, as it is less messy than rubbing in the butter with your hands and doesn't transmit heat to the dough.
- I like to use good quality vanilla extract, whereas vanilla essence tastes a bit artificial. I'm using the Nielsen-Massey brand whenever I do baking.
- Why 2 yolks and 2/3 egg white? Using egg yolk gives a softer texture to the tart whereas the egg white give more structure and holds the tart together.
- Adding sugar also helps to bind the pastry together, so omiting the sugar may result in a less sturdy pineapple tart.
- Be careful not to overwork the dough, as the pineapple tarts will come out very hard and tough.
- Placing the dough in the fridge makes the dough firmer so it is easier to handle. Work quickly when cutting out the pineapple tarts. If the dough becomes too soft, chill it in the fridge again to allow it to harden so it is easier to handle.
- Here are the cookie cutters we used. You can get a set from baking supplies shops such as Bake King.
- Using egg yolk for the egg wash gives a nicer and more golden colour to the tart compared to using a whole egg.
- Best to use a soft bristled pastry brush for applying the egg wash (similar to a calligraphy brush) because the dough is very soft.
- Do note that its normal for the pineapple tarts to be slightly crispy when fresh out of the oven. By the next day, the pastry will softened and become crumbly and melt-in-your-mouth.
- Pineapple tarts using our homemade pineapple jam recipe can last about 7-10 weeks at room temperature in the tropics, and a few months in the fridge.
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