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Pineapple Tarts

Pineapple Tarts

Cooking Time

Preparation Time : 120

Cook Time : 20

Total Time : 140


Serves 50

  • 100 -120g granulated sugar

  • 1 pineapple

  • 500g all-purpose flour, sifted

  • 350g unsalted butter, cut into smaller cubes and kept chilled

  • 50g powdered sugar

  • 1⁄2 teaspoon salt

  • 1⁄2 teaspoon vanilla essence

  • 1teaspoon baking powder

  • 2 egg yolks, lighten beaten

  • 3tablespoons milk

  • 1 egg, beaten and added with

  • 1tablespoon water (for eggwash)


  • 01

    Pineapple Jam.

  • 02

    Grate the pineapple and keep the juice.

  • 03

    Cook pineapple and juice over medium heat until it is almost dry.

  • 04

    Add sugar and stir continuously over low heat to prevent burning, until it caramelises and dries up.

  • 05

    Cool the jam down and keep it in the fridge for one night to dry it sufficiently so that it can be rolled into balls for filling of the tarts.

  • 06


  • 07

    Sift the dry ingredients into a large bowl. Set aside.

  • 08

    Add in the butter and rub into the dry mixture until mealy crumbs are formed.

  • 09

    Add vanilla essence and 3 tbsp of cold milk into the egg yolks and pour egg mixture into the crumbs.

  • 10

    Knead quickly to combine the dough. The dough should be soft and slightly sticky.

  • 11

    Divid the dough into 2 portions. Flatten each ball slightly and wrap it up using clingwrap. Make sure it is airtight to prevent dough from drying out and then chill for at least ½ hour before use.

  • 12

    While dough is chilling, prepare your pineapple jam filling by making pineapple jam balls, each from a heaping teaspoonful.

  • 13

    Lightly flour a clean working surface and roll dough out to about 0.5cm thick.

  • 14

    Cut out the tart bottoms with a pineapple tart cutter or round cookie cutter and place onto a baking sheet prepped with parchment paper. Top them with your prepared balls of pineapple jam.

  • 15

    You may also make lattices to decorate the top of the tarts using scrap pastry dough. Lightly brush the lattices using a pastry brush and the eggwash mixture.

  • 16

    Alternatively, you may make pineapple balls: pinch a small portion of dough, about 25g / 1 oz, flatten manually and use it as a wrap around a pineapple jam ball.

  • 17

    Place the tarts/balls on a flat baking dish and bake in a 180C oven for about 15-20 minutes, depending on the crispy-ness of the tart you desire. (i.e. bake longer for a harder, crispier, tart crust) or until the pastry is a pale gold.

  • 18

    Cool on a wire tray, then store in an airtight container, using a piece of parchment or doily in between layers.



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