Pineapple Tarts
Pineapple Tarts
A traditional festive treat, these flaky and buttery tarts are a must-have for Chinese New Year and Hari Raya in Singapore, Malaysia and Indonesia.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 25 minutes
  • Cooking Time 20 minutes
  • Yield 40 to 50 servings
Ingredients
  • 420 g ready-made pineapple jam
  • 200 g cake flour or top flour
  • 130 g unsalted butter, fridge-cold and cubed
  • 40 g icing sugar
  • 20 g cornstarch
  • 10-15 ml cold water
  • 1 large egg yolk
  • 1 egg yolk
  • 1 Tbsp water
  • ¼ tsp salt
  • Pinch of ground nutmeg
Method
  1. Make the pastry:
  2. Place unsalted butter, flour, cornstarch, salt, ground nutmeg, large egg yolk and icing sugar into a food processor. Pulse until the mixture resembles damp, sandy crumbs.
  3. Add the cold water while running the food processor. Stop the food processor the moment the mixture comes together into clumps of dough.
  4. Remove the dough from the food processor, and transfer to a floured chopping board. Lightly knead together until the dough comes together into a ball. Cut into 4 portions. Wrap each portion up in cling film, and chill for at least 30 minutes.
  1. Shape the tarts:
  2. Preheat the oven to 180°C. Roll each portion of dough out into a 2cm thick sheet. Cut out small circles using a cookie cutter.
  3. Brush each pastry circle with the egg yolk wash (egg yolk mixed with water) and bake for 10 minutes. If you don't have a cookie cutter that creates a pattern, you can use a fork to create grooves in each pastry circle. In the meantime, roll little balls of pineapple jam out.
  1. Top the tarts:
  2. Remove the pastry bases from the oven, then top each pastry circle with a ball of pineapple jam and bake for another 7 minutes, until everything is golden brown. Cool before storing.
  1. Chef's Tips:
  2. Using store-bought pineapple jam makes this recipe easy, while the homemade pastry bases are even more buttery and fragrant than tarts you can buy in a shop.
  3. Make sure not to overwork the dough so they remain flaky!

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