Ingredients

  • Yields 30 pieces
  • pineapple jam:

    5 pineapples (shredded)

  • rock sugar

  • 2 star anise

  • 1 cinnamon stick

     

  • pastry:

    200 g all purpose flour

  • 200 g superfine/cake flour

  • 80 g milk powder

  • 20 g corn flour

  • 50 g icing sugar

  • 300 g cold salted butter

  • 2 egg yolks

     

  • egg wash:

    1 egg yolk

  • 1 tsp milk

Lilian's Pineapple Tarts
Recipe Courtesy of
Lilian Lim

Lilian's Pineapple Tarts

{{totalReview}}
In Chinese culture, pineapple is considered as a symbol of wealth and prosperity, and is used in rituals such as moving into a new house. Now, it is commonly seen in the form of pineapple tarts during Chinese New Year as it gained popularity as an auspicious gift for family and friends. I’ve enjoyed baking these delicious cookies each year and hope this recipe brings as much joy to you and your loved ones.
  • Medium
  • 30 min
  • 20 min
  • 15 min
  • 3 steps
  • 10 Ingredients
  • Medium
  • 3 steps
  • 10 Ingredients
  • 30 min
  • 20 min
  • 15 min

Instructions

  1. Prepare pineapple jam

    • Quarter the pineapple and shred.
    • Add shredded pineapple into a saucepan, add cinnamon stick and star anise.
    • Add in sugar, keep stirring on medium heat otherwise it may burn.
    • Cook until desired thickness and colour.
    • If ready to use, roll pineapple jam into balls (5g per ball).
    • If not, allow pineapple jam to cool completely before storing inside the fridge.
    Prepare pineapple jam


  2. Prepare the pastry shells

    • Preheat the oven to 160 C.
    • In a large bowl, mix all purpose flour, cake flour, milk powder, corn flour and icing sugar.
    • Cut butter into small cubes and add into the above dry ingredients.
    • Add in both egg yolks and continue to knead until dough is formed.
    • Cling wrap and chill the dough for 30 mins.
    • Dust table with flour,using a rolling pin, flatten dough  into a 0.5 cm thickness.
    • Cut the dough with a cookie cutter to make the shell.
    Prepare the pastry shells


  3. Bake the tarts

    • Pre-bake the dough for 10 mins. Shells will not be fully baked yet.
    • Put pineapple jam balls onto cookie dough and place tarts on a baking tray.
    • Apply egg wash and place in the oven.
    • Bake further at 160 C for 20 mins or until golden.
    • Remove from the oven and allow to cool completely.
    Bake the tarts


Plate and Serve!

Pineappl tarts can also be stored inside an airtight jar.

Plate and Serve!
Discover food-spirational recipes with our new explore feed!
Check it out

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    Ingredients
    • Yields 30 pieces
    • pineapple jam:

      5 pineapples (shredded)

    • rock sugar

    • 2 star anise

    • 1 cinnamon stick

       

    • pastry:

      200 g all purpose flour

    • 200 g superfine/cake flour

    • 80 g milk powder

    • 20 g corn flour

    • 50 g icing sugar

    • 300 g cold salted butter

    • 2 egg yolks

       

    • egg wash:

      1 egg yolk

    • 1 tsp milk

    Nutrition
    Close

    By clicking "Accept", you agree to our use of cookies and similar technologies.

    Read Cookie Policy