Ingredients

  • Serves 40 to 50 tarts
  • 420 g ready-made pineapple jam

  • 200 g cake flour or top flour

  • 130 g unsalted butter (fridge-cold and cubed)

  • 40 g icing sugar

  • 20 g cornstarch

  • 10 - 15 ml cold water

  • 1 large egg yolk

  • 1 egg yolk

  • 1 tbsp water

  • ¼ tsp salt

  • pinch of ground nutmeg

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Recipe Courtesy of
Asian Food Network

Pineapple Tart

How can Chinese New Year go without Pineapple Tarts? Pineapple tarts are a must-have snack during Chinese New Year for your guests to enjoy.
  • Easy
  • 20 min
  • 25 min
  • 20 min
  • 3 steps
  • 11 Ingredients
  • Easy
  • 3 steps
  • 11 Ingredients
  • 20 min
  • 25 min
  • 20 min

Instructions

  1. Make the pastry

    • Place unsalted butter, flour, cornstarch, salt, ground nutmeg, large egg yolk and icing sugar into a food processor. Pulse until the mixture resembles damp, sandy crumbs.
    • Add the cold water while running the food processor. Stop the food processor the moment the mixture comes together into clumps of dough.
    • Remove the dough from the food processor, and transfer to a floured chopping board. Lightly knead together until the dough comes together into a ball. Cut into 4 portions. Wrap each portion up in cling film, and chill for at least 30 minutes.

    | Make sure not to overwork the dough so they remain flaky!



  2. Shape the tarts

    • Preheat the oven to 180°C. Roll each portion of dough out into a 2 cm thick sheet. Cut out small circles using a cookie cutter.
    • Brush each pastry circle with the egg yolk wash (egg yolk mixed with water) and bake for 10 minutes. If you don't have a cookie cutter that creates a pattern, you can use a fork to create grooves in each pastry circle. In the meantime, roll little balls of pineapple jam out.


  3. Top the tarts

    • Remove the pastry bases from the oven, then top each pastry circle with a ball of pineapple jam and bake for another 7 minutes, until everything is golden brown. Cool before storing.

    | Using store-bought pineapple jam makes this recipe easy, while the homemade pastry bases are even more buttery and fragrant than tarts you can buy in a shop.



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Ingredients
  • Serves 40 to 50 tarts
  • 420 g ready-made pineapple jam

  • 200 g cake flour or top flour

  • 130 g unsalted butter (fridge-cold and cubed)

  • 40 g icing sugar

  • 20 g cornstarch

  • 10 - 15 ml cold water

  • 1 large egg yolk

  • 1 egg yolk

  • 1 tbsp water

  • ¼ tsp salt

  • pinch of ground nutmeg

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