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Tangy Pineapple Tart Recipe

Pineapple Tart Recipe

Pineapple tarts are bite-sized delicacies typically served during Chinese New Year as they symbolise the coming of prosperity fitting to the occasion. Crumbly pastry encasing sweet and tangy pineapple jam, you can easily pop them into your mouth, and you’re guaranteed to be addicted. Make them for when your loved ones visit with our pineapple tart recipe.

Meal: Snack
Cuisine: Chinese

Preparation time:
Cooking time:
Total time:
Yield: 4 servings


Ingredients

Pineapple jam:

  • 350g of pineapple, cubed
  • 30g of white sugar
  • 30g of palm sugar
  • ¼ tsp of salt
  • ¼ tsp of cinnamon
  • 2 cloves
  • 1 star anise

Pastry:

  • 120g of unsalted butter
  • 20g of icing sugar
  • 2 eggs
  • 200g of all-purpose flour, sifted
  • 2 tbsp of custard powder
  • ¼ tsp of salt
  • Flour (to flour your workspace)

Equipment

  • 1 blender
  • 1 pan
  • An oven
  • 2 bowls
  • 1 rolling pin
  • 1 pastry brush

Pineapple Tart Recipe

Directions

  • Add the cubed pineapples into a blender and blend into a purée.
  • In a pan over low heat, add the pineapple purée and bring it to a boil.
  • Add white sugar, palm sugar, salt, cinnamon, cloves, and star anise. Let it simmer until the pineapple purée reduces and thickens.
  • Remove the pineapple jam from the heat and portion it into half a tablespoon each, rolling it into a thick log. Set in the fridge to firm while you prepare the pastry.
  • Preheat the oven to 190°C.
  • In a bowl, combine butter and icing sugar.
  • Add an egg and mix until well-incorporated.
  • Add the sifted all-purpose flour, custard powder, and salt. Mix to combine.
  • With your hands, knead the dough until it is shiny and does not stick to the bowl.
  • Flour your flat surface before transferring the dough.
  • With a rolling pin, roll the dough until it’s flat and cut into 2.5x1-inch strips.
  • Place the pineapple jam log at the end and roll upwards until the ends of the pastry meet. Repeat with the rest of the pineapple jam and pastry.
  • Bake the pineapple tarts in the oven for 10 minutes.
  • In another bowl, crack the other egg and beat it.
  • Remove the pineapple tarts from the oven, and with a pastry brush, lightly apply a layer of egg wash over the top.
  • Bake the tarts in the oven for another 10 minutes or until golden brown.
  • Remove from the oven and set aside to cool before transferring the tarts to an airtight container and serve!

The Perfect Pineapple Tarts

To impress your guests and loved ones with the perfect pineapple tart recipe, keep these pointers in mind while you’re in the kitchen.

  • It is recommended to use gloves to keep your hands free of the pastry and pineapple filling while assembling. It’ll be easier to work, and it’s much cleaner.
  • When rolling the pastry, make sure to tuck the two ends at the bottom. This is to prevent the pastry from opening up when baking.
  • Apply the egg wash only after the first initial bake. The pastry needs to cook slightly before browning.


Missing some ingredients?

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