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Pineapple Tarts

Pineapple Tarts Recipe

Refer to page one of this recipe for detailed step-by-step photos.

Ingredients:

  • 125 grams butter cut to small cubes and chilled in fridge
  • flour to dust work surface
  • 420 grams of pineapple tart jam

(A) Dry Ingredients

  • 200 grams unbleached, plain or all-purpose flour
  • 20 grams corn flour
  • 1/4 tsp fine salt

(B) Egg, water, sugar

  • 1 large egg yolk
  • 1/2 to 1 tbsp cold water add 1/2 tbsp at a time to get the correct consistency
  • 40 grams icing (confectioner’s) sugar

Egg wash

  • 1 egg yolk and 1 tbsp water

Tools

Directions:

  1. Sift (A) to a large mixing bowl. Mix well.
  2. Rub cold butter into the flour with fingertips until the mixture resembles coarse bread crumbs.
  3. Add (B). Gently knead to a soft dough (do not over knead).
  4. Divide dough to 4 small portions. Wrap each portion in cling film, and chill in the fridge for 30 minutes to firm it up.
  5. Meanwhile, weigh and shape the pineapple jam to 6 gram balls.
  6. After 30 minutes of chilling, take out one portion of dough, at a time, from the fridge.
  7. Dust work surface and rolling pin with flour. Roll the dough to 7 mm thickness.
  8. Dust the mould with flour before cutting out the tart shells. Brush tart shells with egg wash.
  9. Space tart shell 1 cm apart on baking tray lined with parchment paper.
  10. Bake the tart shells at 180°C (356°F) middle rack for 10 minutes.
  11. After baking, place a ball of pineapple jam on the cavity of each tart shell.
  12. Return tart shells back to oven to continue baking for 5 minutes until golden.
  13. When the pineapple tarts are cooled, store them in an air-tight container.
Pages: 1 2

82 comments on “Pineapple Tarts”

  1. I always prefer open-faced pineapple tarts cos there is more filling to pastry. That said, it also depends on the quality of the source. I actually like a more fibrous less sweet pineapple filling.

  2. Hi,

    Thanks for your recipe…

    May I know with the receipe, how many pineapple tarts can it yield?

  3. hi I would like to know if it is alright to replace the cold small cubes butter with just non-refrigerated margarine? Will it make a difference in the pastry? Thanks.

  4. hi may I know if I can substitute the butter with margarine? Will it make a difference in the pastry?

    • I have not substituted butter with margarine before for this recipe (in fact I do not use margarine at all in my kitchen), so I am not sure how the substitution will turn out. If you do try out, let us know how it goes. Generally the higher fat content in butter is more beneficial for a recipe like pineapple tart in terms of a more crumbly and buttery pastry.

  5. Where do you buy the pineapple fillings from Kwong Cheong Thye? Thanks.

  6. Pingback: 23 MORE Asian desserts you MUST try before you die! – backpackerlee

  7. Hi,
    I’m searching for open faced pineapple tart and found your receipe easy to follow. And I have baked it over the last weekend. Taste is really good but I find it on the sweet side. Then I realised your receipe calls for 40g icing sugar. Does it make a difference on the pastry if the amount of sugar is reduced?

  8. Its down fire to used to bake the pineapple tart

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