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Pineapple Tarts


Pineapple Tarts is one of the highlight "Festive Cookie" of Chinese New Year and it is a must to consume during the Chinese New Year season that brings “旺来”, good luck to come! Typical shapes include a flat, open tart topped with pineapple jam under a lattice of pastry, rolls filled with jam that are open at the ends and jam-filled spheres or a close-up tart like here.



I am submitting this to Aspiring Bakers # 3: My Favorite CNY Cookie (Jan 2011) hosted by j3ss kitch3n.

Here is the recipe
180g Plain flour
20g Corn flour
40g Icing sugar
1 Egg yolk (lightly beaten with 1 tbsp ice water, 1/2 tsp vanilla extract plus a drop of egg yellow coloring)
150g Cold butter
1/2 tsp Salt
500g Pineapple Jam (store bought) ~ roll into a small ball about 8g each

Method:
  • In a large bowl, sift in plain flour, corn flour and icing sugar, mix well. Cut in butter and rub with fingertips until mixture resembles coarse crumbs.
  • Make a well in a center, pour in beaten egg yolk with water and vanilla extract and bind the ingredients to a soft dough. (do not over knead) Add a little extra flour if dough is too soft. Put dough in the fridge for 20-30 mins to firm up.
  • Remove pastry from fridge. Roll pastry between two plastic sheets to about 5mm thickness, cut into shape with a pineapple tart mold and place in a greased lined baking tray and bake for 10 mins at preheated oven 175C.
  • Remove tray from oven, fill the center of tart with pineapple jam. Cut small strips from from remaining dough to form a criss-cross pattern on top of the tarts.
  • Return tarts to oven and bake for another 10 mins or pastry until golden brown.
  • Cool tarts on wire rack and store in an airtight container.

Enjoy Baking!



113 comments:

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  1. your pineapple tarts look like gold coin ann! very pretty! can i know which brand of pineapple paste did you use?

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  2. @j3ss kitch3n
    Jess, Thanks for your compliment :) I bought the pineapple paste from PH. This year the paste from PH is soft and not too sweet.

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  3. ann so its phoon huat brand? not the triple A or red man?

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  4. A friend of mine tried baking some pineapple tarts but find that the pastry is too pale in colour.. Guess she can put in a drop of egg yellow colouring to darken the colour.. I bought a pkt of premix for the pineapple tarts as well.. Going to try it this weekend!

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  5. Your tarts are gorgeous! Like what j3ss said, looks like gold coin - very prosperous!! It's nice how you got the detail on the dough. Mine always seems to fade away once it's out of the oven. Maybe it's your recipe... I'll have to give it a try :)

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  6. @j3ss kitch3n
    Jess, I bought the good quality one at $5.50 not sure how many As... hahaa..

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  7. @love melody, love baking
    WOW! You bought many premix flour, all at Gim Hin Lee? must try that one day.
    I prefer to add a little yellow coloring in the pastry than egg wash so that the pastry comes out in even nice golden color.

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  8. @NEL, the batter baker
    Thank You! I think the dough must be a little thicker to gets the detail.

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  9. Very beautiful, golden yellow pineapple tarts in flower shape. Is there any way to buy this kind of flower mould on-line?

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  10. wow, I didn't know that theres a pineapple tart flower mold...no need for the laborious pinching of the dough anymore. Where did you get that mold? Gorgeous & yummilicious tarts!

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  11. I really like the flower shape and the tiny cross on the cookie is so cute!

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  12. the pineapple tarts look very beautiful!! I love the detail on your dough!

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  13. despite the new innovative ways to rebake this chinese new year goodie, nothing beats the traditional pineapple tart.

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  14. Ann, u've indeed caught my attention with my fave Pineapple Tarts! I can't live without these; it's a must-have every CNY! Love it!

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  15. Anncoo, your baking skills are amazing. I love to see the creations that you share with your readers, These pineapple cookie/tarts are delightful.

    Velva

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  16. Anncoo...your pineapple tarts looks great...I still haven't started mine yet :p now frying the arrowroot chips :)

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  17. wow beautiful tarts love seeing all the treats for Chinese New year hugs

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  18. i am staring at my mac and "drooling" helplessly! :) lovely tarts ..... esp love the 1st picture, looks like a sunflower - sunny, bright and beautiful.

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  19. Ann, I love your pineapple tarts, the colors are so bright and beautiful.

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  20. Your pineapple tarts so pretty. I will probably make a trip to PH to check the pineapple paste. So tempting ....

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  21. What a lovely cookie cutter and how pretty your tarts look.

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  22. wow those pineapple tarts are really pretty! I love the mould too!

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  23. Guess where I am headed next week? to Chinatown for some molds! these are picture-perfect, gorgeous!

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  24. The tarts are so pretty and delicious-looking! Wonderful color and the pattern prints are so clear! Thanks for sharing. =D

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  25. Goodness! With these, it's bound to be a wonderful new year!

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  26. Came down here just following these cute cookies :) Lovely cutter and crunchy cookies! Love to be here for more.
    Cheers!!

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  27. Pretty golden gems! I got bad experience making open tarts. The pineapple paste turn rock hard after baking. Any tips to avoid this?

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  28. Anncoo,
    Your "gold" is so beautifully moulded and baked! They are so uniform, like from factory production with quality checks! Hahaha... Very nice!

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  29. Ann
    1. which method produces better pastry crust - mixing butter/flour with finger tips as shown in your recipe or creaming butter with mixer?

    2. how many cookies make with this recipe (estimate)?

    3. since its open face tarts, does jam dries up more easily after a few days compared to closed tarts?
    thk you v much for your help. Liz

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  30. Hi.
    The tarts look divine, wish to grab a one.
    FOODELICIOUS

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  31. Gorgeous and damn pretty looking pineapple tarts..

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  32. yours ones are so round. I love pineapple tarts but it's a lot of work

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  33. Ann, is the 80g icing sugar correct? it seems more than normal for this amount of flour. Ruth

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  34. Ann, this is the prettiest pineapple tarts that I've ever seen. We love to make pineapple tarts for CNY too ♥

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  35. Wow....very, very beautful. The shapes and patterns are so well defined. And the jam is so round! Wonder how you did that. I know...I need to learn patience in the kitchen from you, Ann....haha

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  36. if i'm making close-up tarts, is this pastry dough better compared to the previous one last year? which is easier to roll into balls without breaking? And also will not be too crumbly. Thank you. Mary

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  37. Very beautiful, but I don't know how to put in the container if I were to bake the open type.. hee

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  38. These are TOO amazing!! I LOVE pineapple tarts. They're probably my favourite cookies and I could eat a whole batch in one sitting! Yours look gorgeous, especially how the pineapple jam looks so round and neat like that. I've never seen it look so perfect. Looks delicious, I wish I could have some!

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  39. Anncoo, you never fail to impress me... I really love your pineapple tarts!!!!!

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  40. Ann, they look absolutely stunning! My favourite CNY cookies. Still have to make mine, made the jam on the weekend. Hope mine turn out as good as yours, or at least close to them.

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  41. @kat
    You can get the mold at Phoon Huat, Sunlik or Gim Hin Lee.

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  42. @Small Small Baker
    Is it not enough of butter or you've over kneaded the dough?

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  43. @Passionate About Baking
    Jane, Thanks for your compliment. I spent about two hours making this tarts, very time consuming.If the factory hires me, either I'm fired or the factory closed down...hahaa..

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  44. @Anonymous
    Liz,
    1. I think both are about the same as long as when mixing the butter and flour, the mixture must be crumbly o sandy.
    2. My recipe here makes about 45-50 pcs.

    3. After baked, you need to store the tarts in the container right? So the jam will not get dries easily.

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  45. @Anonymous
    Ruth, Thank you very much for reminding. I actually half the recipe that's why there is a typing error.

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  46. @Anonymous
    Mary, I personally prefers the closed up tarts because easier to roll and both recipes are different. The closed up tarts with custard powder and honey and not crumbly.

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  47. @Charmaine
    Charmaine, Thank you! You cook your own pineapple jam! must be very delicious with the fibers in it. I cooked the jam twice...and it's a lot of work and so tiring..

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  48. The tarts are beautifully done!

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  49. Your pineapple tarts look so neat and tidy! Sad, I don't even have time to think of what to bake for this CNY.

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  50. Yours look so tempting! Actually I'm still thinking whether to make pineapple tart this year or not because it's a lot of jobs.

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  51. pineapple tart is my favorite!

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  52. ann, looks awesome!! i got so much to learn from you..

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  53. They are like sunflowers smilling at me. This is definitely one of the most beautiful pineapple tarts I have ever seen.

    Like others I like the mould too. The pattern is very nice. If I were to make open-faced pineapple tart (so far I only made close-faced before) I will definitely want to get this mould.

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  54. Beautiful tart! Make me tempting to grab one and eat it now :)

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  55. What litle beauties! Your baked good always are gorgeous and welcoming. (Bet I cannot have just one) Happy New Year to you!

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  56. the tarts looks really beautiful and YUMMY! (: (:

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  57. Thank you ALL for your lovely comments.
    All of you must be very busy baking for the CNY. Please excuse me for not visiting you regularly...very busy in my kitchen ;DD

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  58. Yes yes, pineapple tarts are definitely a favourite in CNY! Mine especially, heehee. I made exactly the same shape for my hubby collegue today, I feel this is the most traditional way of shaping it. Yours is lovely!

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  59. Anncoo, these pineapple tarts are so cute, love how you made them...I'd love to have them as we celebrate the new year :-) They are perfect! Love the photos as well ;-)

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  60. @AnncooNot the dough, it's the pineapple paste that hardens after baking. So I prefer to make closed types.

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  61. Delicious luscious fillings of pineapple!

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  62. This is my favorite CNY cookie! Unfortunately I seldom make them here in the States as it is very time consuming and labor intensive. Your tarts look gorgeous!

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  63. OMG Ann, these are sooo pretty & picture perfect! Bravo! I love pineapple tarts. I'm going to start mine next week. Hope you're having a lovely evening.
    Cheers, Kristy

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  64. These look fabulous and what a pleasant change from everything chocolate. Thank you for linking them to tailgating time.

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  65. These little tarts are just amazing!
    Beautiful :)

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  66. BeeBee ~ Thank you. How many containers of pineapple tarts you're making this year?

    Thank you Juliana :) Happy Lunar New Year!

    SSB ~ Oh..sorry :( I personally also prefer the closed types. But this year PH's pineapple paste is quite soft, so problem to use for the opened face tarts.

    Tigerfish ~ Are you coming back for CNY?

    Biren ~ Yes it is very time consuming. I actually thought of asking whether you want this mold :))

    Kristy ~ Your pineapple tarts must be also a perfect one.

    3 Sides of Crazy ~ Thank you very much for visiting :)

    Alisha ~ Thanks :)

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  67. @neyeeloh
    Esther, Sorry,I forgot to answer your question. Place a piece of silicon or baking paper on top of each layer of the tarts.

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  68. Those pretty, golden treasure look amazing! The patern is perfect, you've got magic hands my friend. Wish you a very happy new year my Cake Queen!
    Mamatkamal

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  69. Anncoo...these turned out stupendous. I'm so impressed with that first photo. My hand almost reached out to plop a tart into my mouth...mumm!

    This is a novelty for me...loved learning about it's symbolism during the Chinese N.Year ;o)

    Flavourful wishes,
    Claudia

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  70. magnifiques ces tartelettes avec une très jolie forme, c'est de l'excellent travail
    j'adore
    bonne soirée

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  71. These look totally professional and picture perfect! Nothing less than what I've come to expect from you!

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  72. Your pineapple tarts are absolutely stunning and I love learning about the symbolism behind the traditional foods of CNY. Thanks, Ann :)

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  73. @Mamatkamal
    Hello dear, long time haven't hear from you. Less blogging nowadays? Hope to see more your postings:)

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  74. @She's Cookin'
    Thank you for your compliment :) Please visit often.

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  75. Claudia ~ Thanks for your lovely words :)

    Fimere ~ Thanks!

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  76. Ann, the tarts look so yummy. I've seen this mould but didn't buy it. Looks easy to make with this mould. Lovely pictures!

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  77. @Cheah
    Cheah, Is not easy to mold in the beginning and I took 2 hours to finish making this. I still prefer the closed up tarts.

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  78. HI Pui yee. Bump into your blog from Peck's Facebook.

    The tarts look delicious.

    Ah Cheong.

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  79. @Cheong
    Oh! I thought you know about my blog?
    Please visit often :))

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  80. She showed me before. But I forgot your blog address.

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  81. Hi Ann,
    May i ask how u mould the dough? Cut the rim 1st then press to imprint? is ur mould the big size? cos i know there's a smaller version. thks

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  82. @CheezyHeart
    I've posted a picture of molding the pastry. If you find the dough sticks to the mold, dust some flour on the dough and mold. Twist and turn the rim and press to imprint, then lift up mold. Buy the smaller version one. Best is pop the whole tart into your mouth, it's quite powdery.

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  83. Wow, these are totally awesome! So beautiful! Thanks for linking them up for Tailgating Time - hope to see you again tomorrow for this week's Tailgating Time :-)

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  84. Thks Ann for e moulding pics :) it centainly helps alot :)

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  85. these are so beautiful. I especially love the mould. do you have problems with the pastry turning out too crumbly without a egg yolk wash?

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  86. @travellingfoodies
    I think the crumbly of the tart is not because of the egg wash. You can egg wash if you prefer.

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  87. Hi Anncoo,

    What is the oven temperature that you use to bake this tart? :)

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  88. @hanushi
    Oops! I left this out. Is at 175C :)

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  89. These are culinary jewels Ann!!!

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  90. How beautiful! The prettiest tarts ever? What would be the oven temp to bake these ?

    beautiful blog...will be back for more soon.

    -Shilpa

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  91. Hi,

    Came across your website today......I love it. The recipes & pictures are awesome. I so so love these pineapple tart cookies but can you please tell me where I can find the tart moulds . I am so dying to get some of these moulds & bake some cookies.

    Thanks for sharing your recipes. I Love it.
    Visit me at http://smart-snacks.blogspot.com

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  92. @alpana
    Thanks Alpana :) I think you can check ebay.us.

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  93. Hi

    Can I know what is the diameter of the tart? Tx!!

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  94. Thanks for the recipe! I tried this morning and for some reason I put in 1 tbsp icing sugar instead of 40g, I must be seeing too many recipes :p The dough is slightly easier to work with, but I am not not good with open tarts as I still have trouble releasing from the mould :p

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    Replies
    1. You must be too tired after trying too many attempts. Sometime too little sugar also will affects the dough. Personally I prefer the close-up tarts.

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    2. Yah! Haha.. I think baking also needs some kind of "feel", some days I just don't have the luck baking. Your tarts look so pretty! *envy* :)

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  95. Ann, got a question to ask here. How to increase the buttery smell in pineapple tarts? Do I increase butter or do I use good butter or both (increase butter and use good one)? Thanks for your help!

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    Replies
    1. You can use good butter. Some recipes uses butter and milk powder to make the pastry more fragrant.

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  96. Thanks, Ann! Appreciate your help!

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  97. Hi Ann, have tried baking pineapple tarts purely with cake flour? You think it will make it more melt in the mouth? If I use cake flour (no plain flour to be used), do I still need to add corn flour? Thanks!

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  98. Dear Ann
    First I'd like to thank you for the recipe. Im an amateur baker, being able to bake successfully edible pineapple tarts have long been in my wish list. I tried today. I gave myself 65/100.

    If you dont mind me clarifying the following with you.
    1. my tart pattern aren't as visible tho im using same mold type as you
    2. difficult to remove pastry from mold
    3. color is more to pale. not as even tone as yours.

    I hope to improve with your guidance. thanks

    Regards
    Gigiko @ CK

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    Replies
    1. Hi Gigiko,

      Thanks for trying this recipe. Here are my answers to your queries.
      1. Roll the dough to thicker and press the mould hard on it to get a deeper print.
      2. You can dust a little more flour on the mould before moulding.
      3. Add a little more egg yellowing colouring and knead evenly. Some bakers prefer to egg wash the pastry with egg yolks.

      Happy Baking!

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    2. Thank you Ann, for taking time to reply.

      I have tried with another mould, the one with the stick n press to release. Heart shaped imprint, lovely n it's smaller.

      yes I hv increased egg yellow coloring n improvised some adjustments to suit my preference. You have a good n ez recipe . Thank you very much for your unselfish sharing.

      Gonna make them for clients as gifts for Christmas. Some said it tastes awesome, melt in the mouth.

      Once again, thank you.

      regards,
      Gigiko

      Delete
  99. beautiful sunflower pineapple cookies,melt into mouth...happy sunshine cookies day

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    Replies
    1. Hello Jong, Thank you for your compliment. Is the last day of 2013 today, wishing you Happy New Year and all the best the whole year through :D

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  100. erm two questions. for the butter you used, is it salted or unsalted? and how around many does tarts does this recipe make?

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