These pineapple tarts have an ultra buttery, melt-in-the-mouth pastry crumb that gives way to a sweet and tangy, delicious pineapple jam filling. The pastry comes together easily – no creaming needed!
I couldn’t wait to bake these extra buttery, melt-in-the-mouth pineapple tarts this year and share the results with you.
This is a long awaited recipe update, and one that I hope will please all the pineapple tart fans out there! Yes, I mean Y.O.U. ?
Why these pineapple tarts are so delicious
- Ultra buttery! So, if you don’t know it yet, I love buttery, buttery pastry. And this pastry gives you that rich, sweet buttery flavour in every tart!
- Tender, melt-in-the-mouth crumb. Biting into these pineapple tarts are going to be like love at first bite. And let me warn you, they’re highly addictive! One of my top goals in this recipe update was to make a shortcrust pastry that’s tender and more melty!
- Super easy pastry dough. This shortcrust pastry comes together quickly in a bowl – there’s no creaming of butter and sugar required.
Golden Pineapple Tarts
Save For Later Click the button to save for later!Can I make pineapple tarts in advance?
We all know how immensely satisfying and delicious homemade pineapple tarts are. It goes without saying that it takes quite a bit of work, and a few hours at a stretch.
But it’s all so worth it when you see how much these are appreciated by your family and friends. Their enjoyment and compliments will make you want to do it every year!
If you’d like to make these ahead of time, here are a couple of suggestions to make your life easier and as hassle-free as possible.
- If you plan to cook your own pineapple jam (which I highly recommend ?!), this can be done a day or two in advance. When well stored, homemade pineapple jam will keep in the chiller for up to three weeks, and in the freezer for up to a year.
- Likewise, the pastry dough can also be made ahead and kept chilled for up to 3 days. This pastry dough also freezes very well. If frozen, let it thaw in the chiller the night before, before dividing, filling and shaping into tarts.
Ingredients for pineapple tarts
- Pineapple jam (store-bought or homemade). I always make my own pineapple jam, because there’s just so much more flavour and authenticity from cooking your own jam. Not to mention, you can make it less sweet. I’ve got you covered if you’re looking to make your own pineapple jam from scratch here, and I promise, it’s less hassle than you might think.
- Cake flour. Cake flour has a lower protein content than all-purpose flour and makes a more tender pastry.
- Corn flour or corn starch. Adding corn flour also makes the pastry more tender, and contributes to the melt-in-the-mouth factor.
- Butter, chilled. Salted or unsalted is fine, but be sure to use chilled butter and preferably, a premium quality butter like Danish butter. Rubbing cold butter in with flour is what makes the pastry more flaky, less tough. I recommend using salted butter, as salt accentuates the buttery taste. If you use unsalted butter, be sure to add fine salt (as suggested in the recipe card).
- Confectioner’s sugar (icing sugar). Confectioner’s sugar is finely ground sugar with a little added corn starch. Unlike regular sugar, the powdered texture of confectioner’s sugar gives this pastry a fine crumb.
- Milk powder. Milk powder adds colour and flavour to the pastry. I use full-fat milk powder.
- Egg yolk. I use yolks from large eggs.
- Vanilla extract. A little vanilla extract adds a lovely sweetness and warm flavour to the pastry. Try to use pure vanilla extract, wherever possible, as it has a much deeper flavour than the artificial essence.
- Salt. Add salt if you use unsalted butter. Use fine salt, as it distributes more evenly throughout the flour mixture.
- Yellow food colouring (optional). We eat with our eyes, after all. Adding a few drops of food colour makes for a beautiful golden pastry when baked. But don’t go overboard.
Step-by-step: How to make pineapple tarts
Prepare the pineapple jam filling
Roll the pineapple jam into balls, each weighing 10 g. Cover loosely with clingwrap and let the jam sit in the chiller while you make the pastry dough.
Make the shortcrust pastry dough
- Step 1: Sift together cake flour, corn flour, confectioner’s sugar, milk powder and salt (only add salt if you’re using unsalted butter).
- Step 2: With your fingertips, rub chilled butter cubes into the flour mixture until the mixture resembles coarse breadcrumbs. While rubbing, keep lifting the flour well up in the bowl. This allows air in between and prevents the butter from softening too much.
- Step 3: Add the yolks, vanilla extract and yellow food colour (optional). Tip: If you do add food colour, mix it in with the yolks before adding to the butter breadcrumbs.
- Step 4: Start by using a fork or flexible scraper to mix in the yolks.
- Step 5: Finish up by hand, mixing lightly until you get a soft and smooth dough. Be careful not to overwork the dough.
- Step 6: Roll the dough into balls, each weighing 15 g. Then chill for 10 mins before filling.
Fill and shape golf ball pineapple tarts
- Flatten a ball of dough between your palms. Place a ball of pineapple jam filling in the centre.
- Enclose the jam. Gently press the pastry around to patch up places where it’s too thin or where the jam isn’t fully enclosed.
- Gently roll the enclosed tart between your palms to smoothen and shape into a golf ball.
- Place on a baking tray lined with baking paper, spacing the tarts an inch (2-cm) apart.
Chill pineapple tarts before baking
- Place the tray in the chiller for 10 to 15 minutes, before baking. Note: If you don’t have room in your chiller to put in the tray, you can place the tarts close together on a large dish plate, and chill. Once chilled, the tarts will be firm to handle and it will be easy to transfer to the baking tray.
- Meanwhile, this would be a good time to start preheating the oven to 150°C (302°F). Have an oven rack placed in the centre of the oven.
Bake the tarts!
- Brush the tops of the tarts with egg wash. Bake in the centre of the pre-heated oven for 20 to 25 minutes.
- Half-way through the baking time, take the tray out of the oven and brush the tarts with a second layer of egg wash.
- Once the tops and base of the tarts have browned nicely, the tarts are done. This may take about 25 minutes, depending on your oven. Note: As the tarts bake, it is normal for cracks to appear. This is because the jam expands as it gets heated. Once the tarts cool, the cracks will shrink.
- Let the baked tarts cool on the tray for 5 minutes. Then, transfer to a wire rack to cool completely.
How to store pineapple tarts
Once completely cooled, store the pineapple tarts in an air-tight container and seal tightly. The tarts will keep well for up to 3 weeks in a cool, dry area.
If you wish to make these tarts well ahead of time and need to keep for longer than 2 to 3 weeks, chill the tarts in air-tight containers. When chilled, the tarts can keep well for up to 3 months.
Hope you’ll enjoy these as much as we do! Happy baking and stay safe, everyone – ? Celia
P.s. If you tried my previous pastry dough (before this update), please let me know and I’ll be happy to send you the recipe.
Here are more sweet treats you might enjoy:
Tried this recipe? I’d love to see! Remember to share your pics on Instagram and tag @foodelicacy or #foodelicacy.
Golden Pineapple Tarts
These pineapple tarts have an ultra buttery, melt-in-the-mouth pastry crumb that gives way to a sweet and tangy, delicious pineapple jam filling. The pastry comes together easily – no creaming needed!
Ingredients
For the filling:
- 500 g pineapple jam store-bought or homecooked
For the pastry dough:
- 240 g cake flour
- 30 g corn flour
- 50 g confectioner’s sugar
- 36 g milk powder preferably full-fat
- ½ tsp fine salt omit if using salted butter
- 200 g salted butter chilled
- 2 egg yolks
- ½ tsp vanilla extract
- Few drops of yellow food colour optional
For egg wash:
- 2 egg yolks
- 2 tsp water
- 2 tsp oil
- 2 tsp condensed milk
Instructions
Prepare the pineapple jam filling:
- Roll the pineapple jam into balls, each weighing 10 g. Cover loosely with clingwrap and let these sit in the chiller while making the pastry dough.
Make the pastry dough:
- Sift together cake flour, corn flour, confectioner’s sugar, milk powder and salt (omit if using salted butter). Set aside.
- Cut the chilled butter into cubes. Place in a large mixing bowl. With your fingertips, rub butter cubes into the flour mixture until the mixture resembles coarse breadcrumbs. While rubbing, keep lifting the flour well up in the bowl. This allows air in between and prevents the butter from softening too much.
- Add the yolks, vanilla extract and yellow food colour (optional). Cut into the butter-flour mixture with a fork or flexible scraper. Finish up by hand, mixing lightly until the mixture comes together into a soft and smooth dough.
- Roll the dough into balls, each weighing 15 g. Chill for 10 mins before filling.
Fill and shape the pineapple tarts:
- Flatten a ball of dough between your palms.
- Place a ball of pineapple jam filling in the centre. Enclose the filling, and gently roll between your palms to smoothen and shape into a golf ball tart.
- Place on a baking tray lined with baking paper, spacing the tarts an inch (2-cm) apart.
- Place the tray in the chiller for 10 to 15 minutes, before baking. (Note: If you don’t have room in your chiller to put in a tray, you can place the tarts close together on a large dish plate, and chill. Once chilled, the tarts will be firm to handle. Transfer to the prepared baking tray, spacing them apart.)
- Meanwhile, preheat the oven to 150°C (302°F).
Brush with egg wash and bake:
- Brush the tops of the tarts with egg wash.
- Bake in the centre of the pre-heated oven for 20 to 25 minutes. Half-way through the baking time, take the tray out of the oven and brush the tarts with a second layer of egg wash.
- Bake until the tops are golden brown, and the base of the tarts start to lightly brown, about 25 – 30 minutes. Note: Chilled tarts may take 5 mins longer. As the tarts bake, it is normal for cracks to appear. Do not be alarmed. This is due to the jam expanding outwards as it gets heated. Once the tarts cool, the cracks will shrink.
- Let baked tarts cool on the tray for 5 minutes. Then, transfer to a wire rack to cool completely.
How to store pineapple tarts:
- Once completely cooled, store in an air-tight container and seal tightly. The tarts will keep well for up to 3 weeks in a cool, dry area. If stored in the chiller, it will keep well for up to 3 months.
Notes
How many tarts can the pastry dough make?
Based on a 15 g pastry dough and 12 g pineapple jam filling, this pastry dough can make about 40 large golf ball tarts. For smaller golf ball tarts, I recommend a 10 – 12 g pastry dough and 8 – 10 g jam filling, which makes about 50 tarts.Is this pastry dough suitable for open-faced pineapple tarts?
This is a tender, melt-in-the-mouth pastry which is not quite suitable for open-faced pineapple tarts as it may be too soft to work with.Why does the egg wash use oil and condensed milk?
Oil gives the tarts a glossier sheen when baked, while condensed milk renders a deeper brown due to its sugar content. However, you will not even taste the sweetness or flavour of the condensed milk.
If you prefer, you can use a simple egg wash made with 2 egg yolks, 1 tsp of water, and a few drops of yellow food colour (optional).Nutrition
Serving: 1servingCalories: 82kcalCarbohydrates: 9gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 29mgSodium: 63mgSugar: 3g
Did you make this recipe? I’d love to see!Don’t forget to mention @foodelicacy or tag #foodelicacy!
Celia Lim says
Hi Angeline, the egg yolks I use weigh about 16 grams each. So, 32 gm in total for 2 yolks if you’re making one batch of the pastry dough.
Angeline says
Hi Celia,
Pls advise how many gm of egg yolk. I only have kampong eggs & they’re small so not aure if one kampong egg yolk is sufficient.
Thank you so much,
Angeline
Celia Lim says
Hi Diane, yes, it’s time for exciting festive bakes! I use conventional baking mode (not fan-forced) when baking these pineapple tart balls. If you use less pastry dough for smaller balls, it will be a shorter baking time. Also, it depends on the thickness of the pastry.
Doris says
Hi Celia. 农历新年快乐 。Thank you all these years for your guidance and kindness. Warm regards.
Diane says
Hi Celia, it’s that time of the year again to start making pineapple tarts! Can I check if you turned on the fan in your oven when you are baking them? And if you reduce the size of the pineapple balls, do you also reduce the baking time?
YZ says
Thank you for this recipe! I made it today just in time for cny and my family loved it! I omitted the milk powder and it was still very nice, pastry is super nice. Also nice to eat warm out of the oven 😋
Celia Lim says
Hi Phiny, any neutral-flavored vegetable oil will do.
Phiny says
What kind of oil to use for the egg wash?
Celia Lim says
Hi Chao, thank you so much for sharing, I’m so glad to hear this turned out the way you like it. Have a great week ahead!
Chao says
Hi Celia, I just tried your recipe for pineapple tart pastry and it is perfect! Both in looks and in taste/’mouth-feel’. Just what I needed having not been home in several years. Thank you for your detailed recipe, I’m keeping it for next time!
Celia Lim says
Hi Judy, thanks for writing in! I haven’t omitted milk powder before so I’m afraid I can’t say for sure how replacing it with more cake flour or other ingredient will affect the texture of the pastry. I would just omit it, as it’s mixed in with the dough to give the pastry more flavour and colour. Hope this helps!
Judy says
Hi Celia,
I do not have milk powder, please advise if I can omit or to replace with what.
Thanks,
Judy
Celia Lim says
Hi Rimma, you can make cake flour with all-purpose flour and corn flour. Here’s a great post on how to do it, hope this helps!
Rimma says
Hi Celia
What the substitute of Cake Flour and how to make your own cake flour from scratch? Thank you!!
Celia Lim says
Hi Sulis, it is 2 yolks – in the step-by-step photos, I did 1.5x the recipe amount since I was making a big batch. I apologise if this caused a bit of confusion. Sometimes, the dough can feel a bit dry as some flours vary in terms of their absorption properties. I would do as you did, either add a bit of cold water or half a yolk. How did the pastry turn out for you, may I ask?
Sulis Looney says
Your written recipe stated 2 egg yolks but picture no. 4 has 3 egg yolks.
I used 2 and my dough seems too dry, so I add 1 tsp cold water.
What is the right amount of the yolks?
Celia Lim says
Hi Julia, I’ve not yet tried using this pastry for nastar pineapple rolls. But I would probably say that it would be a bit too tender, because of the cake flour and amount of butter.
Julia Chong says
Hi may I know whether the pastry dough can be use for pineapple roll nastar. Thanks.
Celia Lim says
Hi Doris, thank you so much and I wish you a great start to 2021! I don’t usually weigh the paste filling, I just eye-ball it – much faster this way especially if you’re making a lot of tarts. I try not to make them too big, about 2 tsps of paste each for the 6-cm rounds, so that you can easily enclose the paste. By the way, I’ll be updating the recipe soon mid month, with step-by-step pics and a few options for the pastry dough. Just thought you might like to know! Happy baking!
Doris GOH says
Hi Celia, Happy New Year 2021. With the cooling weather, it is perfect to gear up and bake pineapple tarts. I will use a 6-cm round cutter and cut individual dough pieces as per your recipe. Can you advise the weight of the filling so I can roll it into balls in advance? Many thanks and best regards.
Celia Lim says
Hi Kana, thank you so much for writing in! I’m sorry I took a while to respond. Generally, I like to use a shortcrust pastry as a base for tarts, but depending on whether you’re using sweet or savoury tart fillings, you could also try using puff pastry or sugar crust pastry to make your tart shells. At the moment, I have several recipes for shortcrust pastry on the blog – you can check them out here, here and here. Hope these options help you in your baking!
kana says
☺hi there…i would like to know how many types of tart pastries are there?
Would you be kindly enough to share the recipes with us? Tq very much so far.?
Celia Lim says
Hi Sharon, thank you for sharing!!???? It’s so wonderful to hear how well this pastry worked out for you, I’m delighted! Thank you so much for giving this a try! Enjoy your CNY feasting!!???
Sharon says
Hi Celia,
I finally made pineapple tarts today. I used your pastry recipe and they turned out great. I made some pineapple shaped ones and they were very cute. They require quite a bit of time though so I end up switching to make the open faced tarts. This pastry works really well for open- faced tarts too! It is very easy to work with compared to the recipe I have been using. I will definitely be using your recipe from now on. Thank you so much!
Celia Lim says
Hi Sandra, I haven’t used this for open-faced tarts, but it is basically a shortcrust pastry so I’d say yes.?
Sandra says
Hi Celia, would this pastry be just as good for openfaced tarts?
Celia Lim says
Hi Sharon, thank you so much for your lovely message! I’m so totally happy to have you join me here!? To answer your question, the pastry will rise a bit so I space the tarts at least 2-cm apart when baking. I really hope this pastry recipe pleases you, it is a fabulous one handed down to me from a good friend who used to teach baking courses in her younger years, and her pineapple tarts, exactly as I’ve shared it on the blog, were immensely popular! I’d love to hear how it works out for you! Enjoy!?
Sharon says
Hi Celia, I am so lucky to have stumbled upon your amazing blog!! I love everything about it! I am going to try your recipe for the pineapple tart pastry. I realised the ingredients include baking powder and self raising flour. Just curious to know if the pastry would rise when baked although the photos do not seem to show it. I have been using another recipe which does not use any rising agent. Thanks!
Celia Lim says
Thank you so much for your kind compliment! I do hope you’ll try it soon…it’s a bit of work but you’ll really get priceless satisfaction out of it! Hope you’ll share with me when you do! Happy baking! Cheers, Celia
SM says
Hi Ms.Celia,
The tarts are designed so well that they resemble real pineapples. Great work and this recipe is in my immediate cooking list.
Celia Lim says
Thank you so much, Lynnette!
Lynnette Loh says
Celia your pineapple tarts are so beautiful and am sure they taste just as good!