Pineapple Tarts
User Reviews
4.5
-
Prep Time
1 hr
-
Cook Time
1 hr 30 mins
-
Total Time
2 hrs 30 mins
-
Servings
30 tarts
-
Calories
137 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
Asian
Pineapple Tarts
Description
This recipe for Pineapple Tarts features a rich, buttery pastry paired with pineapple jam made from fresh or canned pineapple processed into a smooth paste. The pineapple jam is simmered with sugar and optional cloves to achieve a golden, thick texture with balanced sweetness and warm spice notes. The pastry dough is prepared by combining sifted flour, cornstarch, salt, and confectioners’ sugar with softened butter and egg yolks, kneaded until smooth and no longer sticky. If the dough is too crumbly, additional butter can be incorporated to improve pliability.
The tarts are brushed with an egg yolk wash enhanced by condensed milk to deepen the color and add a glossy finish. This classic sweet snack offers a crisp, melt-in-your-mouth crust contrasted by the sweet and slightly spiced pineapple filling. It’s ideal for serving during celebrations or as a tasty treat any time.
Using condensed milk in the egg wash is a helpful tip for a more appealing golden surface. If the dough proves difficult to handle, gradually adding more softened butter improves texture and workability.
Ingredients
Pastry
- 2 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 4 tablespoons confectioners’ sugar or icing sugar or powdered sugar
- 2 ticks butter unsalted
- 2 egg yolk
- 1 egg lightly beaten for egg wash, yolk
- 1/2 tbsp condensed milk
Pineapple Jam (Filling)
- 30 oz (850g) pineapple sliced
- 10 tablespoons sugar more or less to taste
- 1 teaspoon cloves optional
Instructions
- If you are using canned pineapple slices, drain them and squeeze out any excess water or juice by hand. Blend the canned pineapple until mushy, about 10 seconds. If you are using fresh pineapple, remove the skin, cut it into pieces, and blend for 10 seconds.
- Transfer the blended pineapple to a deep non-stick pan. Add sugar and cloves, and stir well. Cook over medium to low heat until most of the liquid evaporates and the pineapple jam turns golden. Stir constantly with a wooden spoon to prevent burning. Taste and adjust the sweetness by adding more sugar if needed. Remove and discard the cloves, then let the jam cool in the fridge.
- Sift the flour, cornstarch, salt, and sugar into a large bowl or container. Soften the butter to room temperature. Combine the flour mixture, butter, and egg yolks, and knead until a dough forms. The dough is ready when it no longer sticks to your hands. If the dough is too crumbly or dry, add a little more butter (about 1 tablespoon) until it becomes easy to work with.
- Divide the dough and pineapple jam (filling) into 30 equal portions each. Flatten the pastry dough with your palms, place the pineapple filling in the center, and use the dough to cover the filling. Roll it up with your palms to form a shape about 1 1/2 inches (3.5 cm) long.
- Use a small paring knife to create criss-cross patterns on the tart, then brush it with egg wash using a small pastry brush. Place the pineapple tarts on a tray lined with parchment paper, ensuring they are spaced at least 1 inch (2.5 cm) apart.
- Preheat the oven to 350°F (180°C) and bake for 20-25 minutes, or until the tarts are golden brown.
Notes
- For a glossier, deeper golden finish, add condensed milk to the egg yolk wash before applying.
- If pastry dough feels too dry or crumbly, knead in small amounts of softened butter until dough is workable.
- Drain canned pineapple well and squeeze out excess juice before blending to avoid watery jam.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30tarts
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Serving | 30tarts | |
| Calories | 137kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 22mg | 1% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 229IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
