Recipe: Pineapple Tarts


Chinese New Year is just round the corner so this year I decide to try my hand on making pineapple tarts. I was under the impression that it takes a long ass time to cook the pineapple so I bought some ready made pineapple paste to mix with homemade ones. I took about an hour plus to cook the pineapple. That wasn’t too bad! Hence next year, I won’t be adding any pineapple paste. I like my pineapple jam a bit chunky with bits of fruit but that’s my personal preference. Also, making your own tarts mean you can determine how sweet you want the jam to be. The whole process of making the tarts took me a few days as I spent time cooking the jam, rolling them into balls (so that it is easier to just top them on the tart base) and cutting out the tart base then baking. Phew. It was worth it after I tasted a freshly made tart. Yum! If you have some time in hand, I highly recommend for you to try out as well. Happy Chinese New Year!

For the pineapple jam
4 big pineapples (core removed, skinned and chopped)
1 stick of cinnamon
Approximately 300g of sugar (depends on how sweet / sour your pineapple is)

1. With a food processor or a juice blender, pulverize the pineapple into a thick liquid.
2. In a frying pan on medium heat, cook the pineapple with cinnamon till 60% of the liquid has evaporated. Stir occasionally.
3. Add in the sugar 100g at a time, stirring every 5 to 10 minutes to prevent it from burning. You should sample the pineapple to determine the sweetness level you prefer. Continue cooking until the jam is dry (see below), about 1 – 2 hours. Transfer to a container and allow it to cool completely before using.

For super detailed instructions on how to cook the jam (with pictures!), you can refer to here.

For the pastry
400g All purpose flour
100g Corn flour
2 tbsp Icing sugar
1/2 tsp Salt
250g Butter (cubed and chilled)
4 Egg yolks
3 tbsp Cold water

1 egg yolk for glazing

Method :
1. Sift together flour, corn flour, icing sugar and salt. With a food processor, whizz the butter cubes for 20 secs. Add in the sifted mixture and whizz until the mixture resemble coarse sand, about 1 min.
2. Mix egg yolks, vanilla extract and cold water together in a cup. Add this to the sand like mixture. Whizz until a rough pastry dough is made. Pour out the dough onto a clean work table. Knead lightly into a ball and refrigerate for 30 minutes or overnight.
3. Roll out dough to 0.9mm (or whatever desired) thickness. Cut dough with pineapple tart cutter.
4. Brush egg yolk glaze over the cut dough.
5. Place a ball of pineapple jam on the dough.
6. Bake at 160C for 20mins. Cool down and store in air tight containers.


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