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–+ servings

Pineapple Tarts

This recipe makes closed pineapple tarts. These are easier than open tarts because the jam doesn't dry out during baking. The jam is tangy and not too sweet. The pastry is buttery and melt-in-the-mouth.
5 from 3 votes
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Video

Prep Time 1 hour
Cook Time 1 hour 10 minutes
Resting Time 40 minutes
Total Time 2 hours 50 minutes
Course Cookies, Dessert
Cuisine Malaysia, Singapore
Servings 90 pieces
Calories 90 kcal

Ingredients
  

Filling (makes about 850 g)

  • 2 pineapples about 1.2 kg each, underripe, rather sour, fibrous, pulpy, not too juicy
  • 1 star anise
  • 5 cm cinnamon stick split lengthwise
  • 500 g sugar

Pastry

  • 360 g unsalted butter
  • 60 ml corn oil
  • 75 ml water
  • 60 g sugar
  • ½ tsp salt
  • 600 g plain flour
  • 1 egg yolk beaten
  • 90 cloves

Instructions
 

Filling

  • Peel pineapples and remove eyes to yield about 1.3 kg. Rinse and drain thoroughly. Chop and blend woody cores till totally smooth, and juicy part till roughly minced.
    2 pineapples
  • Put pineapples, star anise, and cinnamon stick in a non-reactive wok. Cook over maximum heat till almost dry, 10-15 minutes. Add sugar and stir till melted. Continue cooking, stirring from time to time, till light brown and starting to thicken, about 20 minutes.
    1 star anise, 5 cm cinnamon stick, 500 g sugar
  • Lower heat from maximum to high. Cook till medium brown and just thick enough to hold its shape, another 10 minutes or so, stirring constantly to prevent burning. Turn off heat.
  • Refrigerate 1 tbsp filling till slightly cool to touch. Press to check consistency. If too soft, cook another few more minutes. If too hard or too sticky, add 1-2 tbsp water and mix evenly. You should have about 850 g.
  • When filling is cool, roll into little balls weighing 9-10 g each. You should have 90 pieces. Leave pineapple balls in freezer till firm, 30 minutes or longer.

Pastry

  • Put butter, corn oil, water, sugar and salt in a pot. Over high heat, bring to a boil. Continue boiling till foam subsides and colour darkens. Alternatively, weigh pot and contents before heating, then boil till weight is reduced by about 65 g.
    360 g unsalted butter, 60 ml corn oil, 75 ml water, 60 g sugar, ½ tsp salt
  • Turn off heat. Tip flour into pot. Mix thoroughly and leave till just cool enough to handle. Knead to make sure mixing is even, adjusting with 1-2 tbsp water if mixture is crumbly, or 1-2 tsp plain flour if sticky. Divide into little balls weighing 11-12 g each. You should have 90 pieces.
    600 g plain flour

Assemble + bake

  • To assemble, remove pineapple balls from freezer in batches so that they stay firm and easy to handle. Flatten ball of dough with palm. Place filling in middle of dough. Seal and roll as shown in video.
  • To bake, preheat oven to 190°C (375°F). Place tarts on baking tray lined with parchment paper. Brush thoroughly with egg yolk. Garnish with cloves. Bake till golden brown, 20-25 minutes. Don't overbake or filling would be hard and too chewy.
    1 egg yolk, 90 cloves
  • Remove tray from oven. Wait till tarts are firm enough to handle, 5-10 minutes. Transfer to wire rack. When cool, store in airtight containers. Refrigerate if keeping for more than a few days.
  • Serve at room temperature, discarding cloves before eating. Tarts are best when filling and pastry have had a few hours to firm up after baking.