My MIL's Yummy Pineapple Tarts
These Pineapple Tarts are buttery, crumbly, just nicely tart and not too sweet. And Super addictive too cause you can never just pop one ... don’t say you haven’t been warned!
Servings: 70 tarts
Ingredients
Tart pastry
- 375 g top flour
- 225 g unsalted cold butter (cubed)
- 45 g icing sugar
- 2 egg yolks
- 1/2 tsp salt
- 1 tsp vanilla extract
Tart filling
- Redman premium quality pineapple filliing (for link, check notes below)
Egg wash
- 1 egg (lightly beaten)
Instructions
Tart pastry
- Put the flour, sugar and salt in the food processor and blitz for 30 seconds to give it a good mix.
- Add in the cold butter and pulse the mixture to combine until small crumbs.
- Add in the yolks and vanilla extract. Pulse to bind until the crumb mixture comes together and forms large clumps
- At this stage, the tart pastry is done. Gently press the large clumps into a dough ball on parchment paper (note: no kneading required) and set it aside to rest for 1 hour.
Making the Pineapple Tart
- Measure and roll out the pineapple filling into 7g balls
- Measure and roll out the tart pastry into 10g balls
- Using your fingers, press the dough into a rough circle, place in the filling and seal the dough. This tart dough is very malleable, just gently stretch it until the filling is concealed.
- Prepare the egg wash and lightly brush it on each tart.
- Pre-heat the oven to 175C and bake the pineapple tarts at the middle rack for 10 minutes.
- Remove from the oven after 10 minutes and do a 2nd egg wash. Return to the oven @175C and bake for another 10 minutes or until nicely golden.
- Cool completely. Eat or bottle these delicious pineapple tarts and gift them freshly baked to family and friends. Enjoy.
Video
Notes
If you like this recipe tutorial and like to see more, subscribe to my YouTube channel here! Thank you 😊
#1 Tart Dough
The secret of the tart dough is in the butter. Use high quality butter to give the pastry a rich flavor and that melt-in-the-mouth texture.
Always use COLD, COLD, COLD butter. The traditional method for pineapple tart usually requires rubbing the butter into the flour. I let the machine do the hard work and used a food processor to pulse the flour, sugar, butter and salt until it formed small crumbs just like rubbing in.
This is possible because the butter is kept cold and hard and can be quickly grated into bits by the processor. Once the egg yolks are added, the small crumbs bind together to form a malleable pastry which is not sticky and can be easily hand moulded . No rolling or kneading is required.
I say it again, this is an extremely forgiving and easy dough - it is super stretchy and malleable. Even if it breaks, you can simply pinch it back together again. Check out the recipe vid @3:22 min if you would like to see how amazingly easy it is to handle.
#2 Filling & Measurement
You can use pineapple jam made from scratch but I find there are many good quality ready made pineapple fillings sold at bake shops during this period. Finding the right ready made filling to your preference is a real pathfinder to baking quick and delicious Pineapple Tarts!
I found mine at Phoon Huat. I used their Redman brand premium quality pineapple jam filling which is nicely tart and more importantly, not too sweet. The jam texture is also suitably chewy soft and not gummy. Check the link here.
I used 7g filling to 10g dough pastry per tart. 17g altogether makes a nice auspicious mouthful when you pop the whole tart all at once. If you like more filling, by all means switch it up to 8-9g, 10g of dough pastry should still work as this tart pastry is extremely malleable.
This recipe yields about ~700g of tart pastry which means you will get about 70 Pineapple Tarts from just one batch.
#3 Don't skip the egg wash
The egg wash is what gives the Pineapple Tart its beautiful golden crown. Therefore do not skip. Compulsory!
It usually takes me two rounds of egg wash to get a lovely golden bake. And it helps to be gentle and patient when applying the egg wash to get that neat circle on top. Trust me, when you see that amber gold crust coming on, there will be an inexplicable joy and your kitchen will smell a-Mazing. Literally close your eyes, take a deep breath and you might just see gold pineapple tart ingots dropping into your Piggy Bank (Huatahh!!) 😊
#4 Make ahead
Th tart dough is a great make ahead. I usually make 2 to 3 batches of the dough all at once and keep it chilled in the fridge. I usually assemble the dough & filling and bake the Pineapple Tarts one to two days before I gift them to friends and family so that they are freshly made! The dough keeps well, chilled for a week. Just take it out of the refrigerator and let it soften to room temperature (~30min) before use