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.
- 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
- 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 on the lined baking tray and bake for 10 mins in preheated oven at 175 deg C.
- 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.
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!
@katYou can get the mold at Phoon Huat, Sunlik or Gim Hin Lee.
@CheongOh! I thought you know about my blog?Please visit often :))
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
HI Pui yee. Bump into your blog from Peck's Facebook.The tarts look delicious. Ah Cheong.
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
She showed me before. But I forgot your blog address.
@AnonymousRuth, Thank you very much for reminding. I actually half the recipe that's why there is a typing error.
Gorgeous and damn pretty looking pineapple tarts..
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.
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!
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 🙂
@travellingfoodiesI think the crumbly of the tart is not because of the egg wash. You can egg wash if you prefer.
Thks Ann for e moulding pics 🙂 it centainly helps alot 🙂
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?
Dear AnnFirst 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 you2. difficult to remove pastry from mold3. color is more to pale. not as even tone as yours. I hope to improve with your guidance. thanksRegardsGigiko @ CK
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
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!
@alpanaThanks Alpana 🙂 I think you can check ebay.us.
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
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!
You can use good butter. Some recipes uses butter and milk powder to make the pastry more fragrant.
Thanks, Ann! Appreciate your help!
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
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* 🙂
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.
HiCan I know what is the diameter of the tart? Tx!!
The tart mould size is 4cm.
Thank you very much!!!!
@hanushiOops! I left this out. Is at 175C 🙂
beautiful sunflower pineapple cookies,melt into mouth…happy sunshine cookies day
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 😀
These are culinary jewels Ann!!!
How beautiful! The prettiest tarts ever? What would be the oven temp to bake these ? beautiful blog…will be back for more soon.-Shilpa
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.
Very beautiful, but I don't know how to put in the container if I were to bake the open type.. hee
@Small Small Baker
Is it not enough of butter or you've over kneaded the dough?
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.
Your "gold" is so beautifully moulded and baked! They are so uniform, like from factory production with quality checks! Hahaha… Very nice!
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
@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..
Anncoo, you never fail to impress me… I really love your pineapple tarts!!!!!
Ann, this is the prettiest pineapple tarts that I've ever seen. We love to make pineapple tarts for CNY too ♥
The tarts look divine, wish to grab a one.
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.
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!
Ann, is the 80g icing sugar correct? it seems more than normal for this amount of flour. Ruth
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
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..
yours ones are so round. I love pineapple tarts but it's a lot of work
Hi! Just comparing several recipes for these open pineapple tarts. These tarts look absolutely lovely! Is it necessary to double bake them?
Hi Tan KY, Is more safe to bake the tarts twice to make sure the pastry is fully cooked.
Hi Ann Low very good morning to you, thank you for kindness and generous.
Im Jayang very sincerely wish you all
My pleasure! Thanks for dropping by and leave your comment, Jayang 🙂
wow those pineapple tarts are really pretty! I love the mould too!
Came down here just following these cute cookies 🙂 Lovely cutter and crunchy cookies! Love to be here for more.
The tarts are so pretty and delicious-looking! Wonderful color and the pattern prints are so clear! Thanks for sharing. =D
Ann, I love your pineapple tarts, the colors are so bright and beautiful.
Pretty golden gems! I got bad experience making open tarts. The pineapple paste turn rock hard after baking. Any tips to avoid this?