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Pineapple Tart – Lunar New Year Special


pinepple tarts Pineapple Tart Lunar New Year Special
pineapple tarts Pineapple Tart Lunar New Year Special

Pineapple Tart


A regular treat during the Lunar New Year at Asian Markets. I love these little flaky Sweet N Pineapple Tart Biscuits with Pineapple Jam Filling. The home made Pineapple Jam is lightly spiced and fills the house with a deliciously tempting aroma.

Not so hard to make. Just takes some time for chilling and patience in stirring the Jam. Makes a very cute gift jar as well.

Pineapple Tart

how to make pineapple tarts Pineapple Tart Lunar New Year Special

  • 2 Fresh Pineapples
  • 8 Tbsp Sugar or more if needed
  • 1 tsp ground dry ginger (optional)
  • 8 – 12 cloves
  • 500 gms plain flour
  • 300 gms chilled butter
  • 2 Tbsp ice water
  • 1 tsp sugar and salt to taste
  • 2 eggs plus one egg for egg wash



The Pineapple Filling

  • Peel and Chop the Pineapple.
  • Dice or grate the pineapple and squeeze the excess liquid from the flesh by squeezing in a muslin cloth.
  • (Reserve the juice).
  • Crush or Blend the pineapple roughly.
  • Add to a non stick, deep pan/pot with sugar and cloves and bring to a bubble. Add the ground dry ginger powder, if using.
  • Lower heat and stir occasionally till the mixture thickens into a jam.
  • When it seems to have lost all moisture, keep adding the reserved juice and reduce repeatedly till all the juice is used up. Continue to thicken to a golden, thick jam consistency.
  • Taste and add sugar if needed or a dash of salt to balance the flavor.
  • Comb this jam with a fork to remove any stubborn Pineapple chunks and also remove the cloves.
  • Place the jam in the fridge to chill.

The pastry:

  • Add flour, salt and sugar to a food processor with plastic blade attachment.
  • Add the chilled, diced butter and process briefly till the flour resembles cornmeal.
  • Add eggs and ice water (make sure there are no bits of ice).
  • Process just till the dough holds together in a ball.
  • Dump the dough into a lightly dusted large bowl and knead to a smooth ball.
  • Cover in saran/plastic wrap and place in the fridge for 2-3 hours.
  • Preheat oven to 175ºc/347ºF.
  • Place the unwrapped ball on a floured surface and roll out the dough  when soft enough to roll.
  • Roll into a ¼ ” thick sheet.
  • Use Pineapple Tart Mould to cut out as many tarts as possible. Twist the mould to release the tart.
  • Push the tart gently onto Tray or directly onto baking sheet.
  • Place equal teaspoons full of filling in measuring spoons. Form into jam balls gently between your palms.
  • Place each ball in the centre of the tart.
  • When all balls are placed in the centre of the biscuits, gently press into discs on the biscuit without messing up the fluted edge of the pastry.
  • Brush the edges of the pastry with egg wash.
  • Lay on Baking Sheet, lines tray and bake one rack up from the bottom, for 25-30 minutes.This may vary from oven to oven. ( The pastry will be golden brown).
  • Remove to cooling rack and allow to sit till cooled completely.
  • Store in airtight Jars. (To be used within a week, I would suggest)



Pineapple Tart

Let us know if you tried  – Pineapple Tart.

These tarts should be consumed within a week since they do not contain any preservatives.
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