Pineapple tarts are a classic, bite-sized pastry popular in Southeast Asia, often enjoyed during festive occasions like Chinese New Year. These delicious treats feature a buttery, melt-in-your-mouth shortcrust pastry filled with a sweet and tangy homemade pineapple jam. The contrast between the rich, crumbly dough and the caramelized pineapple filling creates an irresistible flavor combination that makes them a favorite at any celebration. Perfect as an afternoon snack or dessert, these tarts are not only delicious but also visually appealing with their beautiful golden finish.
Ingredients:
For the Pineapple Filling:
- 1 fresh pineapple, grated or blended
- 1 cup sugar
- 1 cinnamon stick (optional)
- 2-3 cloves (optional)
For the Pastry:
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1-2 tbsp cold water (as needed)
- 1 egg yolk (for egg wash)
Instructions:
- Prepare the Pineapple Filling:
- In a pan over medium heat, combine the grated pineapple and sugar. Stir the mixture occasionally until the juice evaporates and it thickens to a jam-like consistency (about 30-40 minutes).
- Add the cinnamon stick and cloves for a spiced flavor if desired. Remove them once the jam is done. Allow the filling to cool completely before using.
- Make the Pastry:
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Add the egg yolk and vanilla extract, mixing well.
- Gradually add the flour and cornstarch, mixing until a soft dough forms. If the dough is too dry, add cold water, 1 tablespoon at a time, until it holds together.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
- Assemble the Tarts:
- Preheat your oven to 350°F (175°C).
- Roll the dough out to about 1/8-inch thickness on a lightly floured surface.
- Cut out small circles using a cookie cutter or the rim of a glass. Place a small spoonful of pineapple filling in the center of each circle.
- Gently fold or shape the dough over the filling to create a tart. You can also leave them open-faced for a more traditional look.
- Bake:
- Arrange the tarts on a parchment-lined baking sheet.
- Brush the tops with beaten egg yolk for a golden shine.
- Bake for 15-20 minutes, or until the tarts are golden brown. Cool completely before serving.
Enjoy your homemade pineapple tarts with a cup of tea!
