Making pineapple tarts during the festive Chinese New Year is a must to welcome a prosperous year. However, I have always find it daunting to do so myself for years and today, I finally dared to step out of my comfort zone. If you can relate to me on how you may find it difficult, I invite you to join me in making these Easy Pineapple Tarts! Designed specially to make it so easy, its as though you are making a cake!
It would also be really rewarding for me to tell you that these easy pineapple tarts are melt-in-your-mouth, crumbly and not too sweet! This is exactly how I like my pineapple tarts though you can definitely feel free to tweak it. These melt-in-your-mouth pineapple tarts come with a delectable fragrance too!
Some must-have tools that I would like to mention would definitely be a weighing scale. This is to allow you to make consistent pineapple tarts by having the same weigh of the dough and the pineapple jam! Also, this will allow you to bake them all together perfectly well since they are of the same shape!
However, do take note that I am not sharing the making of the pineapple jam. Currently, I am using store-bought pineapple jam as it is more convenient for me and as I could not be home to attend to the jam. Nonetheless, if you face any issues you can definitely contact me.
Apart from which, do alter the ratio of the dough and filling of these easy pineapple tarts to your liking. Personally, I like a thin layer of dough with a generous serving of pineapple but I can definitely understand why not everyone like that!
With that, I am hoping everyone have an amazing Chinese New Year and that you will now be able to make these with this Easy Pineapple Tart Recipe!
Easy Pineapple Tarts Recipe
by Javier Tan January-05-2020
Melt-in-your-mouth and fragrant, these Easy Pineapple Tarts will not disappoint. The buttery and not-so-sweet pastry will be sure to match well with the pineapple jam of your choice!
- 1 Cup or 225g of Unsalted Butter, Softened at Room Temperature
- 2 and 3/4 Cup or 320g of All-Purpose / Plain Flour
- 2 Tablespoon or 20g of Cornstarch / Cornflour
- 1/3 Cup or 65g of Granulated White Sugar
- 1/3 Cup or 40g of Milk Powder (Strongly recommended to have)
- 1 Large Egg, weighing approx 60g (Can substitute with 2 egg yolks)
- 1/4 Tsp or 1.4g of Table Salt
- Approx 400g – 500g of Pineapple Paste Filling
For Egg Wash:
- 2-3 Egg Yolks
- Cream together softened butter and sugar until it is light and fluffy, about 2 minutes.
- Then, add in salt and egg and mix well.
- Sift the flour, milk powder and cornstarch.
- Next, fold in the dry ingredients into the mixture containing the well-mixed butter, sugar and egg.
- Once completed, refrigerate the batter for 25 minutes. In the meantime, preheat the oven to 180 degrees C (or 350F) and roll the pineapple paste into 8-9g balls for filling.
- Then, stretch 10g of dough until its thin and wrap around the pineapple paste ball. Roll it well into a ball or shape it according to your liking.
- Next, apply the egg wash using a pastry brush or clean fingers. Be sure not to only apply to the top and do not let it drip or the base will be sticky after baking.
- Bake for about 12min 45s to 13min 30s on baking paper. Timing is for 16 pineapple tarts and will take longer / shorter depending on the quantity used.
- Serve and enjoy!
- Prep time: 60
- Cook time: 20
- Total time: 1
- Yield: Approx 55-65 fragrant Pineapple Tarts! Recipe can be halved.
- If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
- Best eaten within 3 weeks!
- Feel free to ask if you need help!
– Bakeomaniac, Javier Tan