Who loves Pineapple Tarts? Who? Who? Raise your hand please!
NOT ME! Hahaha
Sorry. I’m just not a pineapple person. 😛
But my sister is. She’s a HUGE fan of Pineapple Tarts and also you may already know – Kuih Bangkit. Every year without fail she will bake one or two batch of pineapple tarts for Chinese New Year.
We have several Pineapple Tarts recipes ranging from the traditional crumbly type to Nyonya and Portuguese version. Tried all of them and she loves the crumbly type the most. So here I am sharing with you the recipe accompanied with step-by-step pictures.
Making Pineapple Tarts is not that tedious as some of you would think. Even the process of making Pineapple Jam is just a breeze. Serious!
First let’s prepare the Pineapple Jam.
The recipe calls for 250g grated pineapple but because we don’t have a grater (hahaha ~ spoiled ma and we’re lazy to grate it by hand), we used a blender.
Cut pineapple into small cubes. Then, blend the pineapple until they are pureed. Strain the pineapple puree. As for the pineapple juice (after straining), you can drink ’em! Hehe
Cook the strained pineapple puree with sugar and lemon juice. You can adjust the sugar/lemon according to your taste as each pineapple is different. We also add pandan leaves (optional).
Once it’s boiling, turn the heat lower and simmer for 30 minutes or until the jam thickens. Then sieve in 1/2 tbsp corn flour, mix well and turn off the heat quickly as the corn flour will burn very fast. Set aside.
Now for the pastry.
Add sieved flour, corn flour, salt, icing sugar, egg, butter and vanilla essence in a bowl. Knead the dough… until all are combined nicely.
Now pull out your rolling pin and roll pastry into about 1/2 cm thickness on a floured surface.
Dust the pineapple tart mould with flour.
Press the mould onto the pastry, pressing the inner side (to mould the pattern). Then press the outer mould to stamp out the shape.
Then use your finger to push out the inner mould. Carefully remove the pastry with your other fingers.
Line them nicely on a baking tray.
Pinch some pineapple jam and roll into a ball about 1cm diameter. Place in the center of the tart.
Decorate the tart with ‘tic tac toe’ pattern.
Last step before putting them in the oven is to brush the tarts with egg wash go give a golden finish.
Bake in a preheated oven at 180oC for 10-15 minutes or till lightly brown.
Want some? Hehe
1. Don’t over dust the rolling pin and surface with flour, as over dust will make the pastry hard and not soft and crumbly.
Pineapple Tarts – Chinese New Year Cookies
Adapted from Amy Beh (newspaper cutting 1998)
Yields 60 pieces
Ingredients for Pineapple Jam:
250g grated pineapple (ripe)
1 tbsp lemon juice
1 or 2 pandan leaves (optional)
1. Bring to a boil grated pineapple, sugar, lemon juice and pandan leaves.
2. Let it simmer for 30 minutes or until thickens.
3. Sieve in 1/2 tbsp corn flour.
Ingredients for Pastry:
1/4 tsp salt
2 tbsp corn flour
100g butter or margarine
1 1/2 tbsp icing sugar
1/4 tsp vanilla essence
1 egg yolk
1 egg yolk, beaten (egg wash; for a golden finish)
1. Sieve flour, corn flour, salt, icing sugar and vanilla essence into a mixing bowl.
2. Rub in margarine or butter and add egg yolk to form a dough.
3. Roll pastry into 1/2 cm thickness and stamp out with a cutter.
4. Pinch some pineapple jam and roll into a ball with 1cm diameter. Place on the center of the tart.
5. Decorate the tart with 2 strips of pastry placed to make a cross on the top.
6. Brush tart with beaten egg.
7. Bake in a preheated oven at 180oC for 10-15 minutes or till lightly brown.
Me! ME! *Raise both my hands* I am a confirmed lover of pineapple tarts! Actually I like pineapple fruit!
I already ordered 6 bottles of pineapple cookies! And believe me, I shall be the one finishing at least half of them. Haha!
haha kuih bangkit yes but not a fan of pineapple tarts either. however they are very pretty and it’s great to see the process of making it. U and ur sis must be busy during CNY time. do you sell biscuits for cny?
Foongpc, haha I know you like pineapple tarts very much. Wah wah I think you’re more die-hard than my sister.
Lechua, yes pineapple tarts are pretty looking especially this type (the classic look). I just make Kuih Loyang, last CNY cookies for this year. No don’t sell them. 🙂
I am a fan of pineapple tarts and kuih bangkit! Can eat them by the dozens. 🙂
Hi Dawn, hope it’s not too late to wish you Kong Hei Fatt Choy! 🙂
I’m a die hard fan of those. Esp come CNY. And truth be told there are THREE jars of them in my house now, from diff sources, awaiting to be devoured. Sigh … the trouble with bingeing during the festivities.
J2Kfm, wah still got 3 jars? How many jars did you buy actually? Haha
I love pineapples! good stuff!
So informative, lovely post!
Is the tarts fragile after being baked and cooled. Thanks
Hi Adeline, yup the tart is fragile.
Hi there, this is really nice.. sound simple.. btw, do you know where else can get this mold? cos i used to do pineapple roll… i think this type of pineapple tart is much more easier… i am located in KL.. 😛
Aki, I’ve seen it in PJ baking supplies shops like Bake With Yen, Chang Tung and Bagus. Not sure about KL.
Thanks for sharing your recipes. While I do like your “traditional crumbly type”, I am also seeking high and low for the firm, almost-crisp traditional Nonya ones commonly found in Melaka (and sometimes referred to as the Portuguese version). Do you by any chance have such a recipe to share? Your kindness is very much appreciated.
Thank you, once again.
Too bad I don’t have it as we always use this one and only recipe for CNY. Hope you’re able to find it at other sites. Cheers!
Hi, Do you take orders for CNY Cookies 2014?
Hi Rosalind, I don’t sell CNY cookies because it’s hard work and I cannot find the time.
Hi, I made this recipe and it is pretty good! I actually used mango pulp because that’s what I had, next time I will try pineapple. But one thing I did not like is that brushing the tarts with egg yolk gave a very eggy flavor. It was really offputting. Maybe brushing with milk would be better.
Hi ZJ, thanks for trying this recipe. The reason we brush we egg yolk is to give the cookie a golden color but you can ignore this step if you don’t like the taste. Happy baking!
Hi! Was wondering since Chinese New Year is coming if I can order this type of pineapple tart? (The hard crusted/crispy(?)) pineapple kind not the melt in the mouth kind! My dad has been trying to find this type for years and years but everyone don’t seem to sell it :/ do pm me the price and etc
Hi Clarise, I don’t know anyone selling the hard crusted type.
Hi there! May I know how long is the shelf life for the pineapple tarts made? 🙂
Hi Cheryl, it depends how well you cook the pineapple jam. If it’s wet, then the tarts won’t last that long.
This is definitely not a traditional recipe.
1st Never heard of people using pandan leaves. Use cloves to flavour the pineapple jam.
2nd Vanilla essence? You got to be kidding.
Tip: My mother says chop the pineapple (hard work) better than blend because blending will make the pineapple jam fibrous. I’ve eaten many pineapple tarts bought from shops and the pineapple jam are fibrous. Not a good feeling in the mouth.
Hi Thiam Joo, everyone have their special way to make their traditional pineapple tarts. And this is Amy Beh’s pineapple tarts. I don’t know if it’s traditional or not. Thanks for the tips you share btw.