{"id":12138,"date":"2018-01-27T23:21:32","date_gmt":"2018-01-27T15:21:32","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=12138"},"modified":"2023-01-19T00:35:22","modified_gmt":"2023-01-18T16:35:22","slug":"homemade-pineapple-tarts","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/homemade-pineapple-tarts\/","title":{"rendered":"Highly Addictive Homemade Pineapple Tarts (\u51e4\u68a8\u631e \uff0f \u9ec4\u68a8\u631e)"},"content":{"rendered":"<p class=\"p1\"><div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-12171\" class=\"wprm-recipe-video-container\"><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/a2gIxzpFvIU?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div><\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-12209\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-1.jpg\" alt=\"Homemade Pineapple Tarts (\u51e4\u68a8\u631e \uff0f \u9ec4\u68a8\u631e): 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!\" width=\"680\" height=\"680\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-1.jpg?v=1592144372 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-1-300x300.jpg?v=1592144372 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-1-100x100.jpg?v=1592144372 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-1-600x600.jpg?v=1592144372 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-1-150x150.jpg?v=1592144372 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-1-320x320.jpg?v=1592144372 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-1-500x500.jpg?v=1592144372 500w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<div>\n<h1><\/h1>\n<h1><span style=\"color: #ad0922;\"><strong>UPDATE (29 Jan 2018)<\/strong><\/span><\/h1>\n<p><strong>\u00a0<\/strong>Someone gave us a tip to use Hong Kong flour instead of plain flour to give a &#8216;looser&#8217; pastry with finer crumbs. We tried it over the weekend, and indeed it was super crumbly and melt in your mouth &#8211; super delicious!<\/p>\n<p>However the pastry is more fragile, and we couldn&#8217;t pack it too tightly into the containers for fear that the tarts would break. We&#8217;ll try to mix\u00a0Hong Kong flour with plain flour the next time Will keep you updated on the outcome!<\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"alignnone wp-image-12210 size-full\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-2.jpg\" alt=\"Homemade Pineapple Tarts (\u51e4\u68a8\u631e \uff0f \u9ec4\u68a8\u631e): 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!\" width=\"680\" height=\"907\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-2.jpg?v=1592144372 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-2-600x800.jpg?v=1592144372 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-2-225x300.jpg?v=1592144372 225w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-2-510x680.jpg?v=1592144372 510w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h1><\/h1>\n<h1><span style=\"color: #ad0922;\">STORY BEHIND THE RECIPE<\/span><\/h1>\n<p>Last week, we made a large batch of more than 200 pineapple tarts, but it&#8217;s almost all gone already! And so we decided to make another batch yesterday to share with our family and friends for Chinese New Year.<\/p>\n<p>We learnt the original recipe from Bee Leng&#8217;s baking aficionado friend, Christina, many years ago. After further experimentation, we finally arrived at this current recipe! The pineapple jam is super tarty\u00a0while the pastry has a fragrant buttery taste, melty and crumbly texture!<\/p>\n<p>&nbsp;<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-12138 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/theburningkitchen.com\/homemade-pineapple-tarts\/pineapple-tarts-1\/'><img decoding=\"async\" width=\"680\" height=\"680\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-1.jpg?v=1592144372\" class=\"attachment-full size-full\" alt=\"Homemade Pineapple Tarts (\u51e4\u68a8\u631e \uff0f \u9ec4\u68a8\u631e): 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!\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-1.jpg?v=1592144372 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-1-300x300.jpg?v=1592144372 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-1-100x100.jpg?v=1592144372 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-1-600x600.jpg?v=1592144372 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-1-150x150.jpg?v=1592144372 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-1-320x320.jpg?v=1592144372 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-1-500x500.jpg?v=1592144372 500w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/theburningkitchen.com\/homemade-pineapple-tarts\/pineapple-tarts-3\/'><img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"680\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-3.jpg?v=1592144377\" class=\"attachment-full size-full\" alt=\"Homemade Pineapple Tarts (\u51e4\u68a8\u631e \uff0f \u9ec4\u68a8\u631e): 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!\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-3.jpg?v=1592144377 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-3-300x300.jpg?v=1592144377 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-3-100x100.jpg?v=1592144377 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-3-600x600.jpg?v=1592144377 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-3-150x150.jpg?v=1592144377 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-3-320x320.jpg?v=1592144377 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-3-500x500.jpg?v=1592144377 500w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>&nbsp;<\/p>\n<\/div>\n<div>\n<h1><span style=\"color: #ad0922;\">TRICK OF THE TRADE<\/span><\/h1>\n<\/div>\n<div>The cooking of the jam and making of the pineapple tarts can take 1 full day to do, so do set aside time if you are planning a large baking session! Also do make sure you buy enough air tight containers to store all the cookies so they don&#8217;t turn soft! They are sold inexpensively at many neighbourhood sundries shops especially during the festive CNY period. The smaller containers can fit around 20 pineapple tarts while the larger ones can fit 50-60 tarts. Homemade pineapple tarts generally can last around 7-10 day at room temperature and a few months in the fridge.<\/div>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<div><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-12211 size-full\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-4.jpg\" alt=\"Homemade Pineapple Tarts (\u51e4\u68a8\u631e \uff0f \u9ec4\u68a8\u631e): 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!\" width=\"680\" height=\"1132\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-4.jpg?v=1592144371 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-4-600x999.jpg?v=1592144371 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-4-180x300.jpg?v=1592144371 180w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-4-408x680.jpg?v=1592144371 408w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/div>\n<div><\/div>\n<div>\n<h1><span style=\"color: #ad0922;\">WHAT IS A GOOD PINEAPPLE TART?\u00a0<\/span><\/h1>\n<div>A few days ago, we shared our recipe for our <a href=\"http:\/\/theburningkitchen.com\/pineapple-jam\/\">Home-made Spiced Pineapple Jam<\/a>. Today we will follow up with Part 2 &#8211; how to make buttery and crumbly pineapple tarts!<\/div>\n<div>\n<p>When it comes to pineapple tart recipes, almost everyone has an opinion on what constitutes to a good pineapple tart. Here is our personal preference of what we consider to be a really delicious pineapple tart:<\/p>\n<h2><strong>Pineapple jam <\/strong><\/h2>\n<ol>\n<li><strong>Flavour:<\/strong>\u00a0Not too sweet, and a subtle spiced flavour (cloves, star anise and cinnamon).<\/li>\n<li><strong>Texture<\/strong>: Soft, juicy, and slightly chunky (with a nice substantial bite).<\/li>\n<li><strong>Colour<\/strong>: Golden-coloured after baking, not too tan.<\/li>\n<\/ol>\n<h2><strong>Pineapple tart pastry<\/strong><\/h2>\n<ol>\n<li><strong>Flavour<\/strong>: Nice buttery fragrance, with a touch of vanilla.<\/li>\n<li><strong>Texture<\/strong>: Crumbly, melts in your mouth but still sturdy enough to be packed.<\/li>\n<li><strong>Colour<\/strong>: Light brown with a nice yellow, slightly caramelised glaze.<\/li>\n<\/ol>\n<\/div>\n<h1><\/h1>\n<h1><span style=\"color: #ad0922;\">WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n<ul>\n<li><strong>The sweet and &#8216;spicy&#8217; pineapple jam<\/strong> makes this sweet treat exotic-tasting and irresistible! Thanks to the combination of spices of cloves, star anise and cinnamon.<\/li>\n<li><strong>The crumbly, melt-in-your-mouth texture of the pastry.<\/strong> It also pairs excellently with the jam, providing a sharp contrast to it.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">HOW TO MAKE PINEAPPLE TARTS?<\/span><\/h1>\n<p>Sift the plain flour. Then add in the salt, milk powder (optional) and icing sugar, and mix well.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12202\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-11.jpg\" alt=\"Sifting white flour in glass bowl\" width=\"680\" height=\"425\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-11.jpg?v=1592144374 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-11-600x375.jpg?v=1592144374 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-11-300x188.jpg?v=1592144374 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Cut the cold butter into cubes, then use a dough blender or your fingers to blend the butter into the dough until it achieves a breadcrumb-like consistency.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-2 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-2 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-2' class='gallery galleryid-12138 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/theburningkitchen.com\/homemade-pineapple-tarts\/pineapple-tarts-steps-16\/'><img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"425\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-16.jpg?v=1592144373\" class=\"attachment-full size-full\" alt=\"Cutting cold butter into cubes\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-16.jpg?v=1592144373 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-16-600x375.jpg?v=1592144373 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-16-300x188.jpg?v=1592144373 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/theburningkitchen.com\/homemade-pineapple-tarts\/pineapple-tarts-steps-5\/'><img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"425\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-5.jpg?v=1592144375\" class=\"attachment-full size-full\" alt=\"Throwing butter cubes into flour mixture\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-5.jpg?v=1592144375 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-5-600x375.jpg?v=1592144375 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-5-300x188.jpg?v=1592144375 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/theburningkitchen.com\/homemade-pineapple-tarts\/pineapple-tarts-steps-9\/'><img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"425\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-9.jpg?v=1592144374\" class=\"attachment-full size-full\" alt=\"Kneading butter and flour mixture with dough blender\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-9.jpg?v=1592144374 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-9-600x375.jpg?v=1592144374 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-9-300x188.jpg?v=1592144374 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/theburningkitchen.com\/homemade-pineapple-tarts\/pineapple-tarts-steps-15\/'><img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"425\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-15.jpg?v=1592144373\" class=\"attachment-full size-full\" alt=\"Kneading butter and flour mixture into dough\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-15.jpg?v=1592144373 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-15-600x375.jpg?v=1592144373 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-15-300x188.jpg?v=1592144373 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12199\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-8.jpg\" alt=\"Pineapple tart dough in glass bowl in sphere shape\" width=\"680\" height=\"425\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-8.jpg?v=1592144374 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-8-600x375.jpg?v=1592144374 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-8-300x188.jpg?v=1592144374 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12195\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-4.jpg\" alt=\"Pineapple tart dough pressed into rectangular shape \" width=\"680\" height=\"425\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-4.jpg?v=1592144376 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-4-600x375.jpg?v=1592144376 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-4-300x188.jpg?v=1592144376 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Meanwhile, weigh out and roll the pineapple jam into balls of about 6g each.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12187\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-1.jpg\" alt=\"Pineapple jam rolled into small balls and put uniformly in rows on a board\" width=\"680\" height=\"425\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-1.jpg?v=1592144378 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-1-600x375.jpg?v=1592144378 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-1-300x188.jpg?v=1592144378 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<div class=\"wprm-recipe-instruction-group\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>Preheat oven to 170\u00b0C,\u00a0then roll out the 1st batch of dough to about 0.5cm thickness on a well floured surface. Ensure that the rolling pin is well floured as well.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-12204 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-13.jpg\" alt=\"Rolling dough flat on baking paper\" width=\"680\" height=\"425\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-13.jpg?v=1592144373 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-13-600x375.jpg?v=1592144373 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-13-300x188.jpg?v=1592144373 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Cut out the dough using a pineapple tart cookie cutter. First, press firmly on the outer cookie cutter to cut the shape out. Then press down on the inner mould to get a nice deep impression. Flour the cookie cutter before every use.\u00a0Place the cut out cookies on a greased baking tray.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-3 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-3 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-3 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-3 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-3' class='gallery galleryid-12138 gallery-columns-2 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"425\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-14.jpg?v=1592144373\" class=\"attachment-full size-full\" alt=\"Cutting pineapple tart cookie shapes with cookie dough cutter\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-14.jpg?v=1592144373 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-14-600x375.jpg?v=1592144373 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-14-300x188.jpg?v=1592144373 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"425\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-10.jpg?v=1592144374\" class=\"attachment-full size-full\" alt=\"Cutting pineapple tart cookie shapes with cookie dough cutter\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-10.jpg?v=1592144374 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-10-600x375.jpg?v=1592144374 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-10-300x188.jpg?v=1592144374 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"425\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-7.jpg?v=1592144375\" class=\"attachment-full size-full\" alt=\"Cutting pineapple tart cookie shapes with cookie dough cutter\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-7.jpg?v=1592144375 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-7-600x375.jpg?v=1592144375 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-7-300x188.jpg?v=1592144375 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"680\" height=\"425\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-12.jpg?v=1592144374\" class=\"attachment-full size-full\" alt=\"Placing pineapple tart cookie dough pieces on baking tray, brushing them with butter\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-12.jpg?v=1592144374 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-12-600x375.jpg?v=1592144374 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-12-300x188.jpg?v=1592144374 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>Add 3 egg yolks into a bowl and beat it. Then brush egg wash over the surface of each tart using a soft bristled brush.<\/p>\n<p>Bake batch #1 tarts for 5 minutes at 170\u00b0C on the middle lower rack of the oven. Meanwhile, work on batch #2.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12197\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-6.jpg\" alt=\"Baking pineapple tart cookie dough in oven\" width=\"680\" height=\"425\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-6.jpg?v=1592144375 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-6-600x375.jpg?v=1592144375 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-Steps-6-300x188.jpg?v=1592144375 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>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\u00a0170\u00b0C.<\/p>\n<p>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<\/p>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div>\n<h1><span style=\"color: #ad0922;\">MARKETING TIPS<\/span><\/h1>\n<\/div>\n<ol>\n<li><strong>Use good quality butter and vanilla extract.<\/strong> For butter, we use the SCS brand, and\u00a0the ratio of butter to flour we use is about 3:4. We also add a little good quality vanilla extract from Nielsen-Massey\u00a0which tastes much better than vanilla essence.<\/li>\n<li><strong>Use Hong Kong flour to give a &#8216;looser&#8217; pastry with a finer crumb.<\/strong> The pastry is more fragile than those using plain flour, but it is super delicious and worth a try!<\/li>\n<li><strong>Choose to use a good quality butter brand<\/strong> rather than other shortening\u00a0for the pineapple tarts to have a nice buttery fragrance.<\/li>\n<li><strong>Use a\u00a0dough blender (or pastry cutter)\u00a0<\/strong>as it is less messy than rubbing in the butter with your hands. and doesn&#8217;t transmit heat to the dough.<\/li>\n<li><strong>Here are the cookie cutters we used.<\/strong> You can get a set from baking supplies shops such as <a href=\"http:\/\/bakeking.com.sg\/products\/sl-201-pineapple-tart-mould\">Bake King<\/a>.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12232\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tart-Cookie-Cutters.jpg\" alt=\"Pineapple Tart Cookie Cutters\" width=\"680\" height=\"907\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tart-Cookie-Cutters.jpg?v=1592144371 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tart-Cookie-Cutters-600x800.jpg?v=1592144371 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tart-Cookie-Cutters-225x300.jpg?v=1592144371 225w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tart-Cookie-Cutters-510x680.jpg?v=1592144371 510w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">HOW TO WORK THE DOUGH<\/span><\/h1>\n<ol>\n<li><strong>Don&#8217;<\/strong><strong>t to overwork the dough<\/strong>, as the pineapple tarts will come out very hard and tough.<\/li>\n<li>P<strong>lace the dough in the fridge<\/strong> as it 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.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">COOKING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Use a soft bristled pastry brush<\/strong> for applying the egg wash (similar to a calligraphy brush) because the dough is very soft.<\/li>\n<li><strong>Its normal for the pineapple tarts to be slightly crispy<\/strong> when fresh out of the oven. By the next day, the pastry will softened and become crumbly and melt-in-your-mouth.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>JAM TIPS<\/strong><\/span><\/h1>\n<ol>\n<li><strong>Add in the sugar midway through the cooking process<\/strong> when cooking the jam. This way the sugar won&#8217;t caramelise too much and the jam will end up light golden in colour.<\/li>\n<li><strong>Choose to pre-bake the pastry for 5 minutes first<\/strong>, before baking it <em>with<\/em> the pineapple jam for another 10 minutes. This way, the pineapple jam remains very soft and juicy, and nicely golden coloured, not over baked<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>TART TIPS<\/strong><\/span><\/h1>\n<ol>\n<li><strong>Use more egg yoke to give a softer and more crumbly texture.<\/strong>\u00a0We also added a little egg white (binding agent)\u00a0 to ensure that the pineapple tarts are sturdy enough to be packed and transported.<\/li>\n<li><strong>Adding sugar also helps as a binding agent<\/strong> to hold the tart pastry together.<\/li>\n<li><strong>Glaze the pineapple tarts evenly with egg yolk<\/strong>, as it results in a more golden brown colour as compared to using a whole egg glaze.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">REPLACEMENTS AND STORING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Pineapple tarts last about 7-10 days <\/strong>at room temperature in the tropics\u00a0using our homemade pineapple jam recipe, and a few months in the fridge.<\/li>\n<li><strong>Add a small amount of milk powder<\/strong> can help to give a more melty texture but this is optional as some do not like the milky taste.<\/li>\n<li><strong>Replace the icing sugar with 1.5 tbsp of castor sugar<\/strong> instead if you wish.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>MORE CHINESE NEW YEAR RECIPES<\/strong><\/span><\/h1>\n<ol>\n<li><a href=\"http:\/\/theburningkitchen.com\/home-made-barbequed-pork-bak-kwa-recipe\/\">Bak Kwa (Chinese Barbecued Pork Jerky)<\/a><\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/ngor-hiang-recipe\/\">Ngoh Hiang (\u4e94\u9999 \/ Lor Bak)\u00a0<\/a><\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/chinese-braised-shiitake-mushrooms-men-dong-gu\/\">Chinese Braised Shiitake Mushrooms (Men Dong Gu)<\/a><\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/pineapple-jam\/\">Spiced Pineapple Jam (Pineapple Tart Filling)<\/a><\/li>\n<\/ol>\n<p><strong>See all <a href=\"http:\/\/theburningkitchen.com\/tag\/chinese-new-year\/\">Chinese New Year Recipes<\/a><\/strong><\/p>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>DIETARY MODIFICATIONS<\/strong><\/span><\/h1>\n<ul>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/fish-free-recipes\/\">Fish-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/shellfish-free-recipes\/\">Shellfish-Free<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/vegetarian-recipes\/\">Vegetarian<\/a>: No modifications needed<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2><span style=\"color: #ad0922;\"><strong>WATCH OUR\u00a0<a style=\"color: #ad0922;\" href=\"#video\">VIDEO<\/a>\u00a0FOR\u00a0<\/strong>HOW TO MAKE THIS RECIPE!<\/span><\/h2>\n<p><strong>Tried this recipe? Please\u00a0<a href=\"#respond\">rate<\/a>\u00a0our recipe or leave us a\u00a0<a href=\"#respond\">comment<\/a>! You can even upload a snap of your creation!<\/strong><\/p>\n<p class=\"p1\">Don&#8217;t forget to\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\"><span class=\"s1\">subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\"><span class=\"s1\">TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<div class=\"wprm-recipe-image-container\"><\/div>\n<div><\/div>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-12171\" class=\"wprm-recipe-container\" data-recipe-id=\"12171\" data-servings=\"100\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-2.jpg?v=1592144372\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-2-150x150.jpg?v=1592144372\" class=\"attachment-150x150 size-150x150\" alt=\"Homemade Pineapple Tarts (\u51e4\u68a8\u631e \uff0f \u9ec4\u68a8\u631e): 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!\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-2-150x150.jpg?v=1592144372 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-2-300x300.jpg?v=1592144372 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-2-100x100.jpg?v=1592144372 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-2-320x320.jpg?v=1592144372 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/01\/Pineapple-Tarts-2-500x500.jpg?v=1592144372 500w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Highly Addictive Homemade Pineapple Tarts (\u51e4\u68a8\u631e \uff0f \u9ec4\u68a8\u631e)<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; 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stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Snack<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Chinese<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">chinese new year pineapple tarts, homemade pineapple tarts, pineapple tarts<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">40<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">45<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hour<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">25<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-12171 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"12171\" aria-label=\"Adjust recipe servings\">100<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-uppercase\">pieces<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">66<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng | The Burning Kitchen<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">These highly addictive pineapple tarts are made from scratch using homemade chunky spiced pineapple jam, which sit atop a buttery, crumbly tart pastry. One piece will not be enough, so make all you want!<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/12171\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"12171\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-12171-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"12171\" data-servings=\"100\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">600<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"http:\/\/theburningkitchen.com\/pineapple-jam\/\" class=\"wprm-recipe-ingredient-link\">Pineapple Jam<\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Click on link for recipe<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Plain Flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">1.5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">(Optional) Milk Powder<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">30<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Icing Sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">375<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Cold Butter (Unsalted)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">3\/4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Vanilla Extract<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Egg Yolks<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-amount\">2\/3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Egg White<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-name\">Corn flour<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">For flouring the surfaces<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">FOR EGG WASH<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"11\"><span class=\"wprm-recipe-ingredient-amount\">2-3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Egg yolks<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-12171-instructions-container wprm-block-text-normal\" data-recipe=\"12171\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">PREPARATION METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-12171-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Sift the plain flour. Then add in the salt, milk powder (optional) and icing sugar, and mix well.<\/span><\/div><\/li><li id=\"wprm-recipe-12171-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Cut the cold butter into cubes, then use a dough blender or your fingers to blend the butter into the dough until it achieves a breadcrumb-like consistency.<\/span><\/div><\/li><li id=\"wprm-recipe-12171-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.<\/span><\/div><\/li><li id=\"wprm-recipe-12171-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.<\/span><\/div><\/li><li id=\"wprm-recipe-12171-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Meanwhile, weigh out and roll the pineapple jam into balls of about 6g each.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">COOKING METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-12171-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Preheat oven to 170\u00b0C,&nbsp;then roll out the 1st batch of dough to about 0.5cm thickness on a well floured surface. Ensure that the rolling pin is well floured as well.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-12171-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Cut out the dough using a pineapple tart cookie cutter. First, press firmly on the outer cookie cutter to cut the shape out. Then press down on the inner mould to get a nice deep impression. Flour the cookie cutter before every use.&nbsp;Place the cut out cookies on a greased baking tray.<\/span><\/div><\/li><li id=\"wprm-recipe-12171-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add 3 egg yolks into a bowl and beat it. Then brush egg wash over the surface of each tart using a soft bristled brush.<\/span><\/div><\/li><li id=\"wprm-recipe-12171-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Bake batch #1 tarts for 5 minutes at 170\u00b0C on the middle lower rack of the oven. Meanwhile, work on batch #2.<\/span><\/div><\/li><li id=\"wprm-recipe-12171-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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&nbsp;170\u00b0C.<\/span><\/div><\/li><li id=\"wprm-recipe-12171-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-12171\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/a2gIxzpFvIU?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><div>\n<h4><span style=\"color: #ad0922;\">MARKETING TIPS<\/span><\/h4>\n<\/div>\n<ol>\n<li><strong>Use good quality butter and vanilla extract.<\/strong> For butter, we use the SCS brand, and\u00a0the ratio of butter to flour we use is about 3:4. We also add a little good quality vanilla extract from <a href=\"http:\/\/amzn.to\/2BwbCBq\">Nielsen-Massey<\/a>\u00a0which tastes much better than vanilla essence.<\/li>\n<li><strong>Use Hong Kong flour to give a 'looser' pastry with a finer crumb.<\/strong> The pastry is more fragile than those using plain flour, but it is super delicious and worth a try!<\/li>\n<li><strong>Choose to use a good quality butter brand<\/strong> rather than other shortening\u00a0for the pineapple tarts to have a nice buttery fragrance.\u00a0<\/li>\n<li><strong>Use a\u00a0<a href=\"http:\/\/amzn.to\/2DOIScu\" target=\"_blank\" rel=\"noopener\">dough blender (or pastry cutter)<\/a>\u00a0<\/strong>as it is less messy than rubbing in the butter with your hands. and doesn't transmit heat to the dough.<img loading=\"lazy\" decoding=\"async\" style=\"border: none !important; margin: 0px !important;\" src=\"https:\/\/ir-na.amazon-adsystem.com\/e\/ir?t=burning03-20&amp;l=li2&amp;o=1&amp;a=B004YZENIM\" alt=\"\" width=\"1\" height=\"1\" border=\"0\" \/><\/li>\n<li><strong>Here are the cookie cutters we used.<\/strong> You can get a set from baking supplies shops such as <a href=\"http:\/\/bakeking.com.sg\/products\/sl-201-pineapple-tart-mould\">Bake King<\/a><\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922;\">HOW TO WORK THE DOUGH<\/span><\/h4>\n<ol>\n<li><strong>Don'<\/strong><strong>t to overwork the dough<\/strong>, as the pineapple tarts will come out very hard and tough.<\/li>\n<li>P<strong>lace the dough in the fridge<\/strong> as it 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.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922;\">COOKING TIPS<\/span><\/h4>\n<ol>\n<li><strong>Use a soft bristled pastry brush<\/strong> for applying the egg wash (similar to a calligraphy brush) because the dough is very soft.<\/li>\n<li><strong>Its normal for the pineapple tarts to be slightly crispy<\/strong> when fresh out of the oven. By the next day, the pastry will softened and become crumbly and melt-in-your-mouth.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922;\"><strong>JAM TIPS<\/strong><\/span><\/h4>\n<ol>\n<li><strong>Add in the sugar midway through the cooking process<\/strong> when cooking the jam. This way the sugar won't caramelise too much and the jam will end up light golden in colour.<\/li>\n<li><strong>Choose to pre-bake the pastry for 5 minutes first<\/strong>, before baking it <em>with<\/em> the pineapple jam for another 10 minutes. This way, the pineapple jam remains very soft and juicy, and nicely golden coloured, not over baked<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922;\"><strong>TART TIPS<\/strong><\/span><\/h4>\n<ol>\n<li><strong>Use more egg yoke to give a softer and more crumbly texture.<\/strong>\u00a0We also added a little egg white (binding agent)\u00a0 to ensure that the pineapple tarts are sturdy enough to be packed and transported.<\/li>\n<li><strong>Adding sugar also helps as a binding agent<\/strong> to hold the tart pastry together.<\/li>\n<li><strong>Glaze the pineapple tarts evenly with egg yolk<\/strong>, as it results in a more golden brown colour as compared to using a whole egg glaze.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922;\">REPLACEMENTS AND STORING TIPS<\/span><\/h4>\n<ol>\n<li><strong>Pineapple tarts last about 7-10 days <\/strong>at room temperature in the tropics\u00a0using our homemade pineapple jam recipe, and a few months in the fridge.<\/li>\n<li><strong>Add a small amount of milk powder<\/strong> can help to give a more melty texture but this is optional as some do not like the milky taste.<\/li>\n<li><strong>Replace the icing sugar with 1.5 tbsp of castor sugar<\/strong> instead if you wish.<\/li>\n<\/ol><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">66<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">8<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">15<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">15<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">13<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">105<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.6<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">5<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>These highly addictive pineapple tarts are made from scratch using homemade chunky spiced pineapple jam, which sit atop a buttery, crumbly tart pastry. One piece will not be enough, so make all you want!<\/p>\n","protected":false},"author":3,"featured_media":12210,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[13,34,1498,103,63,1003,28,995,20,1508,1500,40,997,564,1493,1495,1497,1512,484,1496,1511,991,46,47,1499,10,11],"tags":[1530,1531,848],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Highly Addictive Homemade Pineapple Tarts (\u51e4\u68a8\u631e \uff0f \u9ec4\u68a8\u631e) - The Burning Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theburningkitchen.com\/homemade-pineapple-tarts\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Highly Addictive Homemade Pineapple Tarts (\u51e4\u68a8\u631e \uff0f \u9ec4\u68a8\u631e) - The Burning Kitchen\" \/>\n<meta property=\"og:description\" content=\"These highly addictive pineapple tarts are made from scratch using homemade chunky spiced pineapple jam, which sit atop a buttery, crumbly tart pastry. 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