You know Chinese New Year is fast approaching when you see these recipes! Next on the line which I am sharing on this post is my Open Faced Pineapple Tarts recipe. These tarts come the way I like it: a generous heaping of pineapple jam atop a thin, melt-in-your-mouth crust.

While I did not like these Open Faced Pineapple Tarts growing up, I changed my preferences eventually. Made with the right crust, these pineapple tarts can be absolutely delish. Furthermore, I believe a thin flavourful crust is more than enough. However, there’s nothing bad about thick crusts either!

Personally, I always prefer the easier golf-ball pineapple tarts as they require just rolling. Nonetheless, I like both of these pineapple tarts and I hope to make a matcha one soon!

Hope this recipe is of use and without further ado, the recipe!

Open Faced Pineapple Tarts Recipe
by Javier Tan January-10-2020

These Open Faced Pineapple Tarts are served with a nice heaping of fragrant Pineapple Paste atop a thin, buttery crust. Melt-in-your-mouth goodness with every bite!

Ingredients

For Tarts:

  • 3/4 Cup or 180g of Unsalted Butter
  • 2 Tablespoon + 1 Teaspoon, or, 40g of Granulated / Caster White Sugar
  • 1 Large Egg, Weighing Approx 60g
  • 2 Cup or 230g of Flour, Sifted
  • 1 Tablespoon + 1 Teaspoon, or, 15g of Cornstarch / Cornflour, Sifted
  • 1/4 Cup or 30g of Milk Powder, Sifted
  • 400g – 500g of Pineapple Paste

For Egg Wash:

  • 1 Egg, Beaten

Instructions

For the Blondies:

  1. Next, cream together your butter and sugar until it is light and fluffy. The sugar should be fully incorporated.
  2. Then, whisk in the egg until it forms a single consistency.
  3. In a separate large bowl, combine together the flour, milk powder and cornstarch. Sift these items.
  4. Mix in all the dry ingredients into the egg butter mixture until it forms a ball of dough. You might have to use your hands!
  5. Refrigerate the dough for 30 minutes. At the last 10 minutes, preheat your oven to 180 degrees C.
  6. Flour a surface and roll out the chilled dough until it is of the thickness you would like.
  7. Next, use a mould to create the shapes.
  8. Transfer the cut-out dough onto the baking tray and apply the egg wash.
  9. Place in the pineapple paste (I used approx 8 – 11g).
  10. Finally, bake for about 12 to 14 mins. I was baking 18 pineapple tarts at one go, if you’re using more, add in more time and vice versa.
  11. Leave to cool for about 30 minutes before storing!
  12. Serve and enjoy!

Details

  • Prep time: 30 mins
  • Cook time: 30 mins
  • Total time: 1 hour 00 mins
  • Yield: Approx. 40 Pineapple Tarts

Notes:

  1. 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 InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Store it room temperature in airtight container for up to at least 2 weeks!
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan