Pineapple tarts are a must-have for the upcoming Lunar New Year celebrations. This recipe for the finest pineapple tarts ever is quick and easy to make. This recipe yields 30 tarts, each with a buttery crust.
As one of Malaysia’s most important holidays, Chinese New Year is celebrated with great fanfare.
In Malaysia and Singapore, pineapple tarts are a must-bake for the celebration of Chinese New Year.
To make Pineapple Shortcake in Taiwan, shortening and milk powder are used. To make Pineapple Tart in Taiwan, shortening and milk powder are used.
Pineapple tarts from Malaysia are my absolute favorite. They are buttery and melt in your mouth good.
This recipe for pineapple tarts is simple, tasty, and one you’ll want to make again and again. Flaky, buttery cookies in the shape of pineapple are the result of this recipe. As everything is created from scratch, it will take about two to three hours to make.
THE BEST HELP FOR BAKERS
- Use a high-quality spread. Unsalted Challenge brand butter is what I use.
- When making the pineapple jam filling, be sure to use only fresh pineapples for the greatest results.
- You can also use canned sliced pineapples in syrup, which are delicious.
- Adding butter to the dough will help if the dough is too dry and difficult to deal with.
Freezing in the refrigerator is not an option, in my opinion. Pineapple jam filling can be made in advance and frozen for up to a week in the refrigerator. You can use the frozen pineapple jam as a filling when you’re ready to bake.
Each serving of this recipe contains only 149 calories.
- 350 g of all-purpose flour
- 4 tablespoons of confectioners’ sugar or powdered sugar
- 2 sticks of unsalted butter
- 2 egg yolks
- 2 tablespoons of corn starch
- 1/4 teaspoon of salt
- 1 lightly beaten egg yolk plus 1/2 tablespoon butter, for egg wash
PINEAPPLE JAM (FILLING):
- 3 cans of sliced pineapples
- 10 tablespoons of sugar
- 1 teaspoon of cloves
- If you’re using canned pineapple slices, drain them and wring out as much liquid as possible with your hands before baking. Blend the canned pineapples for about 10 seconds, or until they’re mushy. If you’re using fresh pineapples, peel them, cut them into chunks, and then pulse them for 10 seconds in a blender.
- Pour the pineapple juice and water to a large pan and bring to a boil (non-stick preferably). Stir in the sugar and cloves well. The jam will turn golden when cooked for a long period of time over low heat, allowing the liquid to evaporate. Make sure the food doesn’t burn by constantly stirring it with a wooden spoon. If you think you need more sugar, give it a try. Refrigerate for at least an hour before using.
- In a large dish or container, sift together the flour, cornstarch, salt, and sugar. Take the butter out of the fridge and allow it to come to room temperature. The egg yolks and melted butter should be incorporated into the flour mix. Form the dough by kneading. The dough must not adhere to the hands in order to be considered ready. Dough that’s too crumbly or dry can be lubricated by stirring in an extra teaspoon of butter until it’s pliable again.
- The dough and the pineapple jam (filler) should be divided into 30 equal circles. Put the pineapple filling in the middle of the pastry dough and cover it with the rest of the dough. Form it into a roll approximately 1 1/2 inches long by rolling it up in your palms. To create criss-cross patterns on the tart, use a small paring knife and a pastry brush with egg wash. On a parchment paper-lined tray, arrange the pineapple tarts so that they are at least 1 inch away from one another.
- A light brown color can be achieved by baking for 20-25 minutes at 350°F (180°C).