One of the best things about Chinese New Year is all the yummy goodies we get to enjoy during the festive season. And if you ask us which of the many treats fall at the top the list, we'd say pineapple tarts! Buttery, sweet and tangy all at the same time, these melt-in-your-mouth bites are a must-have this time of the year. Looking to make them yourself? Check out this easy pineapple tart recipe and get your baking game on today!
You'll typically find two versions of the pineapple tart: open faced or enclosed. For this recipe, we'll be focusing on the enclosed version. If you want to make open-faced pineapple tarts, check out the notes section.
Now, onto the recipe!
Ingredients (yields 50)
- 600g pineapple jam - you can purchase pre-made pineapple paste/filling from local supermarkets
- 200g unsalted butter
- 100g margarine
- 90g powdered sugar
- 2g salt
- 4 egg yolks
- 380g all-purpose flour
- 80g corn starch
- 10g milk powder
- 10g milk
- 1⁄5 tsp salt
- Scoop 8g of pineapple jam (about the size of your thumb) and roll them into an oblong shape. Once done, place in the refrigerator.
- In a mixing bowl, cream the butter and combine margarine, sugarand salt for about 3 minutes. Add in egg yolks and continue to mix for another minute.
- In the same bowl, add flour, corn starch and milk powder and mix everything thoroughly. Take the rolled pineapple jam out of the refrigerator,
- Scoop 10g of dough, flatten it in your palm and place one oblong-shaped pineapple jam in the middle. Fold the dough to cover the paste and shape it the way you want. Alternatively, you can use a mould (used in this recipe by Nyonya Cooking) to shape your tart.
- Preheat oven to 180 degrees Celcius.
- Once all the pineapple jam has been covered with pastry, brush egg wash (by combining the egg yolks, milk and salt) over the top of the dough. Bake the tarts for 20 minutes.
- Remove from oven and set it aside to cool.
- Pack the pineapple tarts in a jar and enjoy!
- For open-faced pineapple tarts, you can use a cookie cutter to cut out a shape from the dough. Place a slight indentation, with your thumb, in the middle and brush with egg wash -place the pineapple jam in the centre. With thin strips of dough, place on top of the jamfor decoration. For visual reference, check outWhat To Cook Today's open-faced pineapple tart recipe.
Now that you've got this recipe, it's time to roll up your sleeves and get to baking 👩🍳