Diana's Desserts - www.dianasdesserts.com
See more recipes in Chinese New Year

Pineapple Tarts

in Guest Recipe Book

Average Rating: 
(total ratings: 8)
[Read reviews] [Post a review]
Servings: Makes approximately 3 dozen
The Chinese love to pun and so when Chinese New Year comes, the food we serve are punned to our hearts' content to reflect prosperity, health and happiness.

The word "pineapple" sounds like "luck comes", so you'll be OK if you serve pineapple anything. This recipe is a favourite, it looks almost too good to eat. If you have to do the pineapple jam yourself, it could be a bit tideous, but you will be rewarded by the compliments that are bound to come your way.

In Malaysia, you can buy this pineapple jam from cake specialist shops. If you can find such jam in your country, it would save you a lot of work.

Pineapple Filling:
2 medium sized pineapples (skinned and coarsely grated)
200g (3/4 cup) caster (granulated) sugar
Small piece of cinnamon stick
2 cloves* (see note below)
1 tbsp. lemon juice

Shortcrust Pastry:
500g (about 2 cups) plain (all-purpose) flour
Pinch of salt
2 tbsp. icing (confectioners') sugar
1 cup (2 sticks/8 oz./227gm) unsalted butter
3 egg yolks
1 egg white
2-3 tsp. ice-cold water

1 egg, slightly beaten

Whole Cloves (optional)

The Pineapple Filling:
(To be made at least a day ahead and kept in the refrigerator)

Combine all filling ingredients in a heavy-base saucepan and cook over moderate heat until the mixture becomes almost dry and sticky. You will only need to stir occasionally at the beginning, but stirring will become more vigorous towards the end to prevent burning.

The Shortcrust Pastry:
Sift flour together with salt. Add icing sugar. Rub in the butter until mixture resembles breadcrumbs. Lightly work in the egg yolks and egg white. Add in ice water a teaspoon at a time until dough is soft but not sticky. Wrap in plastic bag and chill for one hour.

Preheat oven to 180 degrees C (350 F) and grease a few cookie sheets.

Pinch out some dough (grape-size). Roll it into a ball. Then, flatten into a disc. Place a smaller ball of filling into the centre and gather up dough to completely cover the jam.

Press into a slightly elongated shape. Using a small pair of pointed scissors, make several rows of snips to resemble the pineapple thorns.

The Glaze:
Brush all over with beaten egg.

Stick a whole clove at one end (optional).

Place tarts on the cookie sheets and bake for 20 to 25 minutes or until golden brown. Remove from oven and cool for 10 minutes before removing to wire racks to cool completely.

Store in air-tight containers, separating each row with grease-proof paper.

*Note: Do NOT consume the cloves. They are for decorative purposes only.

Makes approximately 3 dozen.

Source: Choo Teck Poh
Submitted By: Choo Teck Poh
Date: 13 January 2003


Reviewer: Shirley
This recipe teaches me an easier way to make pineapple tarts.

Reviewer: leesihui
Reviewer: June
Not as expected. Thx

Reviewer: Theresa Low
Thank you for this excellent recipe. I was looking for a good shortcrust pastry recipe. And I found it! I used exactly 2 1/2 cups of plain flour, 1 tsp. salt and 250 gm unsalted butter (retail butter comes in 250 gm block). Also added vanilla essence to pastry. I baked it for approximately 30 minutes at 160 degrees C (325 F) so they can be stored longer. Will always use this recipe.

Reviewer: Diana, Diana's Desserts
Hi Yasmin, You are storing the tarts the correct way, storing them in air-tight containers, separating each row with grease-proof paper. I guess not too many baked goods are as good as the day they're made, a few are, but pineapple tarts seem to taste the best the day they are made, but should still stay fresh for 1-2 days after making them. Good luck and "Kong Hei Le Fatt Choy" 2008 to you also......Diana, Diana's Desserts

Reviewer: alice tan
my results are pastry is good but the pineapple is hard..... not sure if i can use this similar recipe for the open tart (pineapple not enclosed) pls. advice thank q

Reviewer: yasmin yeong
Hi Diana, I enjoy reading your blog and have one question which I have been searching for the answer for years and nobody can give me an answer and I hope you can help. How do you store pineapple tarts without losing their freshness? I cooled mine totally, stored in airtight container, but after 1-2 days they were not fresh like the first day from the oven and don't taste as good, kind of stale. For the pastry itself, the fillings were OK. Hope you can help and i will be the happiest person on earth. "Kong Hei Le Fatt Choy" 2008

Reviewer: farida
thank you.


Add Your Review

  YOUR NAME (required)
 (Very Good)
 (Could be Better)
  RATING (required)