Pineapple Tarts

These classic pineapple tarts are tender, buttery pastries filled with sweet and tangy homemade pineapple jam. Popular during festive celebrations, especially Lunar New Year, they are loved for their melt-in-the-mouth texture and rich tropical flavor. This version delivers crumbly pastry and a perfectly balanced pineapple filling that is not overly sweet.

Why You’ll Love This Recipe

These pineapple tarts are easy to make yet taste truly special. The pastry is rich and delicate, the filling is naturally fruity, and the recipe does not require any complicated tools. Each tart is perfectly portioned, making them ideal for gifting, festive trays, or enjoying with tea. The ingredients are simple, halal-friendly, and the results are consistently impressive.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pastry dough:

• 2½ cups all-purpose flour
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 4 tablespoons confectioners’ sugar
• 2 sticks (226 g) unsalted butter, softened at room temperature
• 2 large egg yolks

For the egg wash:

• 1 egg yolk
• ½ tablespoon sweetened condensed milk

For the pineapple jam filling:

• 850 g sliced pineapple, fresh or canned and well drained
• 10 tablespoons granulated sugar, adjust to taste
• 1 teaspoon whole cloves, optional

Directions

Start by preparing the pineapple jam. If using canned pineapple, drain it thoroughly and squeeze out excess juice by hand. If using fresh pineapple, remove the skin and core, then cut into chunks. Blend the pineapple briefly until it becomes mushy but not completely smooth.

Transfer the blended pineapple into a deep non-stick pan. Add the sugar and cloves, then cook over medium to low heat. Stir constantly to prevent sticking or burning. Continue cooking until most of the liquid has evaporated and the mixture turns thick and golden in color. Taste and adjust sweetness if needed. Remove and discard the cloves, then allow the jam to cool completely in the refrigerator.

To make the dough, sift the flour, cornstarch, salt, and confectioners’ sugar into a large bowl. Add the softened butter and egg yolks. Gently knead until a soft dough forms and no longer sticks to your hands. If the dough feels dry or crumbly, add a small amount of additional butter, about one tablespoon at a time, until workable.

Divide the dough into 30 equal portions. Do the same with the cooled pineapple jam. Flatten one portion of dough in your palm, place the pineapple filling in the center, and gently wrap the dough around it. Roll lightly to form an oval shape about 3.5 cm long.

Arrange the shaped tarts on a baking tray lined with parchment paper, leaving space between each one. Use a small knife to gently score a criss-cross pattern on top.

Mix the egg yolk and condensed milk to make the egg wash. Lightly brush the tops of the tarts.

Preheat the oven to 180°C (350°F). Bake for 20–25 minutes, or until the tarts are lightly golden. Allow them to cool completely before storing.

Servings and timing

This recipe makes approximately 30 pineapple tarts.
Preparation time is about 45 minutes, including shaping.
Cooking and baking time is about 30 minutes.
Total time needed is approximately 1 hour and 15 minutes.

Variations

You can shape the tarts into round balls instead of ovals for a different presentation. A small amount of cinnamon can be added to the pineapple jam for a warmer flavor profile. For a richer pastry, replace one tablespoon of butter with milk powder, keeping the dough soft and pliable.

Storage/Reheating

Store the pineapple tarts in an airtight container at room temperature for up to two weeks. Keep them in a cool, dry place away from direct sunlight. Reheating is not necessary, but if desired, you can warm them briefly in a low oven for a few minutes to refresh the texture.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works very well and gives a brighter, more natural flavor. Just be sure to cook it until very thick.

How do I know when the pineapple jam is ready?

The jam is ready when it is thick, glossy, and holds its shape when stirred, with most of the moisture cooked off.

Why is my dough too crumbly?

This usually happens if the butter is too cold or the flour is over-measured. Add a little more softened butter and knead gently.

Can I make the filling in advance?

Yes, the pineapple jam can be made up to three days ahead and stored in the refrigerator.

Do I need to use cloves?

Cloves are optional. They add aroma but can be omitted if you prefer a pure pineapple flavor.

Can I freeze pineapple tarts?

It is better to freeze the unbaked, filled dough. Bake directly from frozen, adding a few extra minutes to the baking time.

How do I prevent the tarts from spreading?

Make sure the dough is not too soft and that the butter is not melted. Chilling the shaped tarts briefly can also help.

Can I reduce the sugar in the filling?

Yes, adjust the sugar based on the sweetness of the pineapple and your personal preference.

Why add condensed milk to the egg wash?

Condensed milk gives the tarts a shinier, more golden finish after baking.

Are pineapple tarts meant to be soft or crunchy?

They should be tender and crumbly, not crunchy, with a melt-in-the-mouth texture.

Conclusion

These pineapple tarts are a timeless treat that combines rich buttery pastry with fragrant pineapple filling. Whether made for festive occasions or as a special homemade gift, they deliver wonderful flavor and texture in every bite. With simple ingredients and clear steps, this recipe is one you can confidently return to year after year.

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