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Sweet and Tangy Pineapple Tarts Recipe

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4 from 9 reviews

These Pineapple Tarts are a delightful treat featuring a buttery, tender pastry filled with sweet homemade pineapple jam. Perfectly baked to a golden brown, they offer a vibrant tropical flavor combined with a melt-in-your-mouth texture, ideal for festive occasions or everyday indulgence.

Ingredients

Dough

  • 2½ cups all-purpose flour
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 4 tablespoons confectioners’ sugar (icing sugar or powdered sugar)
  • 2 sticks unsalted butter (softened to room temperature)
  • 2 egg yolks

Egg Wash

  • 1 egg yolk (lightly beaten)
  • ½ tablespoon condensed milk (mixed with egg yolk for egg wash)

Filling

  • 850 g sliced pineapples (fresh or canned)
  • 10 tablespoons sugar (adjust to taste)
  • 1 teaspoon cloves (optional)

Instructions

  1. Prepare the Pineapple Filling: If using canned pineapple slices, drain and squeeze out excess juice, then blend until mushy, about 10 seconds. For fresh pineapple, peel, cut into pieces, and blend similarly. Transfer the blended pineapple to a deep non-stick pan, add sugar and cloves, and cook over medium-low heat while stirring constantly until most liquid evaporates and jam turns golden. Remove cloves and cool the jam in the fridge.
  2. Make the Dough: Sift flour, cornstarch, salt, and confectioners' sugar into a large bowl. Add the softened butter and egg yolks, then knead until the dough is smooth and no longer sticks to your hands. Add a tablespoon more butter if dough is too crumbly.
  3. Shape the Tarts: Divide dough and pineapple jam each into 30 portions. Flatten a dough piece, place pineapple jam in center, cover with dough, and roll into a 1 ½ inch (3.5 cm) log shape.
  4. Decorate and Apply Egg Wash: Create criss-cross patterns on the tarts using a small paring knife. Brush each tart with the egg yolk and condensed milk mixture using a pastry brush. Arrange on parchment-lined baking tray, spacing at least 1 inch apart.
  5. Bake the Tarts: Preheat oven to 350°F (180°C). Bake the tarts for 20-25 minutes until they turn golden brown. Remove from oven and allow to cool before serving.

Notes

  • The pineapple jam can be made ahead and stored in the refrigerator for up to 3 days.
  • Adjust sugar in the filling according to the sweetness of the pineapples.
  • Ensure the butter is softened but not melted for the best dough texture.
  • Use parchment paper on the baking tray for easy cleanup and to prevent sticking.
  • The pattern on top not only adds decoration but helps release steam during baking.

Find it online: https://dishcooks.com/sweet-and-tangy-pineapple-tarts-recipe/