This Pineapple Tart recipe shared by my mother-in-law is a KEEPER. MIL says to me “I have a very good pineapple tart recipe” – naturally the Sugar Crumble has to try it for this Ox-picious Lunar New Year. And now tried and tested, we just love love love it!

Lovely chewy-soft golden centre

The Sugar Crumble household love our closed pineapple tarts and the different textures that come together when one pops the whole tart all at once. These Pineapple Tarts are buttery, crumbly, just nicely tart and not too sweet. And the best part?  … the tart dough is amazingly forgiving and easy to handle making this such a simple recipe.

Caution: Highly addictive!

These Pineapple Tarties are melt-in-your-mouth delicious and Super-addictive cause you can never just pop one … You have been warned!

Why PTart is one popular festive cookie  …

The Pineapple Tart or PTart is an auspicious and well-loved pastry enjoyed during Chinese New Year.

The Very Popular Ms Pineapple

Why? Because in Hokkien, pineapple is called ‘Ong Lai’, which literally means ‘Fortune Come Hither’. The naturally golden pineapple fruit is taken to symbolize wealth and good fortune. Some Chinese traditions even go as far as advocating rolling this golden fruit through the doors of a new house or office to usher in the riches!

Given its namesake and golden nature, the Pineapple Tart has become an ubiquitous auspicious gift for family and friends during the Lunar New Year. A delicious and propitious pastry associated with welcoming good fortune and blessings for the New Year (Huatahh!!)😊 !

MIL Dearest ♥️ !

Never keep a good PTart under wraps and for that matter, a good Pineapple Tart recipe deserves to be shared and enjoyed by everyone😊 !

Thank you MIL dearest for this wonderful recipe♥️♥️

If you like this recipe tutorial and like to see more, subscribe to my YouTube channel here! 

Looking at the year past, the Sugar Crumble is especially thankful for this Lunar New Year 2021, being able to celebrate with family and friends, for good health, well-being, joy & blessings and standing strong in faith that the world united will bring the COVID under control.

Check out the full recipe vid above and hope you enjoy making this easy, yummy Pineapple Tart as much as we did!

And if you like this Pineapple Tart recipe, you may also like my other Chinese New Year recipes.

• Pistachio Matcha Pineapple Tart
• How to make your own Lohei (捞起）
• CNY Blessings Carrot Cake
• Easy Florentines, our favorite Chinese New Year snack
• Homemade Ba Kwa (自制香肉干）
• Grandpa’s Hainanese Mutton Soup (阿公的羊肉汤）
• Kaffir Lime Spiced Nuts
• Laksa Cookie

Tips!

#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.

Make sure butter is cold & hard

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.

Blitz till small crumbs 

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.

Love this super stretchy tart dough!

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!

My PTart pathfinder!

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.

7g filling per tart

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.

10g pastry dough per tart

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!

The simple but essential egg wash

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 golden ptart ingots dropping into your Piggy Bank (Huatahh!!) 😊 

Golden Ptarts, fresh from the oven

#4 Make ahead

Th tart dough is a great make ahead. I typically 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.

Did you make this? I would love to know how it turned out! Please leave me a review or tag me on Instagram or FB @thesugarcrumble.com. 

If you love this CNY Pineapple Tart, you may also like the following:

How to make your own Lohei!

Or another of my favorite CNY snacks, Kaffer Lime Spiced Nuts

Thank you & Blessed Lunar New Year 😊 !

Print Recipe

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! 

Prep Time40 minutes mins

Cook Time20 minutes mins

Total Time1 hour hr

Course: Snack

Cuisine: Asian

Servings: 70 tarts

Author: Kai

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