This Pineapple Tart recipe is easy to make and so delicious. The crust is light, buttery and crumbly, and pairs beautifully with my homemade pineapple tart jam.
What are Pineapple Tarts?
Pineapple Tarts are a classic cookies traditionally enjoyed during Chinese New Year (“CNY”) celebrations in Malaysia and Singapore. Honestly, this is the one CNY cookie I look forward to every year.
Pineapple Tarts are pastry cookies filled with sweet and tangy pineapple jam. While they are most popular during Chinese New Year, they are are also enjoyed during Christmas and Hari Raya, and are available in bakeries and stores all year round.
Why you’ll love this Pineapple Tart Recipe?
The crust for this Pineapple Tart is light, buttery, crumbly and fragrant. There are many variations of pineapple tart pastry — some are very crumbly and melt in the mouth, but I find those tend to break apart too easily when you lifted.
The Pineapple Tart is not melt-in-the-mouth type, but it has a nice buttery and light texture that holds its shape well and does not break apart easily. It is not dense, and overtime, the pastry does softens and crumbles easily in the mouth.
This recipe is also very simple and straightforward to make, with no complicated steps, making it suitable even if you’re making pineapple tarts for the first time.
How to make Pineapple Tart Jam/Filling?
You can use store-bought pineapple jam, or you can make your own homamade pineapple tart jam.
Making pineapple jam from scratch does take more time, but homemade jams definitely taste much better than and allows you to control the quality, ingredients, sweetness and texture. I have a Homemade Pineapple Jam recipe that pairs very well with this pineapple tart. It is very easy to follow and I guarantee you will love it!
Full recipe link here: Homemade Pineapple Jam for Pineapple Tart Cookies
What tools do I need to make these Pineapple Tarts?
For this recipe, I used a pineapple tart cookie press, which helps shape the cookies evenly and saves time. You can find the link for the cookie press here: Pineapple Tart Cookie Press.
If you don’t have a cookie press, you can:
- Roll the dough into small balls
- Place the pineapple jam in the centre
- Seal the edges by hand
Do note that this method works well, but it will take more time compared to using a cookie press.
FREQUENTLY ASKED QUESTIONS (FAQs)
Can I use all-purpose flour for pineapple tarts?
Yes, you can use all-purpose flour. The texture of the pineapple tart crust depends largely on the type and quality of flour used.
Using a softer wheat flour (such as superfine flour) will result in a finer, less coarse texture.
Why does my pineapple tart dough break easily?
This usually happens when the dough is undermixed.
After adding the dry ingredients to the butter mixture, fold gently just until the dough no longer sticks to your hands. To test, take a small portion of dough and roll it into a ball. The dough should be smooth, pliable, and not sticky, and it should not crack or stick to your fingers.
Can I make pineapple tarts in advance?
Yes. Pineapple tarts are commonly made 1–2 weeks before Chinese New Year. Once baked and cooled, store them in an airtight container to maintain freshness.
How long do pineapple tarts last?
Stored in an airtight container at room temperature, pineapple tarts keep well for up to 1 month. Avoid moisture and direct sunlight.
Why are pineapple tarts popular during Chinese New Year?
Pineapple is associated with prosperity and good luck in Chinese culture. In Hokkien, pineapple sounds like “Ong Lai” similar to “prosperity,” which makes pineapple tarts especially meaningful during Chinese New Year celebrations.
Watch full tutorial for Pineapple Tart Cookies:
Cooking Tips
Weigh the pineapple jam accurately
Rolling the pineapple jam into 9 g portions ensures even baking and consistent tart size.
Chill the dough briefly
Resting the dough in the fridge for 15 minutes firms up the butter, making the dough easier to handle and preventing it from sticking during shaping.
Do not overmix the dough
Mix just until there are no visible traces of dry flour. Overmixing can cause the dough to become hard and dense.
Check dough texture before shaping
The dough should be smooth, pliable, and not sticky. If it cracks or feels dry, fold gently to bring it together rather than adding more flour.
Use less dough in the cookie press
Filling the cookie press only halfway makes it easier to press and gives more even-shaped tarts.
Brush egg wash lightly
A thin, even layer of egg wash gives a nice golden colour.
Rotate the baking tray if needed
Oven heat can be uneven. Turning the tray halfway through baking helps the pineapple tarts brown evenly.
Cool completely before storing
Let the pineapple tarts cool fully before placing them in an airtight container to avoid moisture build-up and loss of crispness.
Print Recipe for Pineapple Tart:
Ingredients
For the pineapple tart:
Dry ingredients:
- 140 grams cake flour 蛋糕面粉 140克
- 20 grams milk powder 牛奶粉20克
- 20 grams custard powder 蛋黄粉20克
- 30 grams cornstarch 玉米淀粉 30克
- 1/2 teaspoon baking powder 泡打粉 1/2茶匙
Butter mixture:
- 125 grams softened butter salted 黄油，软 （咸）125克
- 35 grams icing sugar 糖粉 35克
- 1 egg yolk room temperature 蛋黄, 室温度 1粒
- 1/2 teaspoon vanilla extract 香草精 1/2茶匙
- 20 grams evaporated milk 淡奶 20克
For the Pineapple Jam Filling:
- 450 grams pineapple jam
Egg Wash:
- 1 egg yolk 蛋黄 1个 + 1 tablespoon milk 牛奶 1 汤匙
Instructions
Prepare the Pineapple Filling
- Roll 9 g of pineapple jam into small balls and set aside.
- Prepare about 50 pieces.
Prepare the Dry Ingredients
- Place all the dry ingredients into a bowl.
- Mix well and set aside.
Prepare the Butter Mixture
- Place the butter and icing sugar into a mixing bowl.
- Beat on high speed until the butter turns pale and fluffy.
- Add the egg yolk (at room temperature) and vanilla extract.
- Beat until well combined, scraping down the sides of the bowl if necessary.
- Add the evaporated milk and beat until combined.
Make the Dough
- Gently add the mixed dry ingredients to the butter mixture.
- Fold until there are no visible traces of dry flour.
- The dough should be smooth and not stick to your fingers.
- Cover and refrigerate for 15 minutes to make it easier to work with.
Shape the Pineapple Tarts
- Use a pineapple tart cookie press to press out the dough, with the jagged side facing down.
- Fill the press only about halfway with dough to make pressing easier.
- Place a pineapple jam ball onto the pressed dough.
- Roll the dough over the jam to seal it.
- Use a scraper to cut off any excess dough.
Bake the Pineapple Tarts
- Brush the tarts lightly with egg wash.
- Preheat the oven to 170°C.
- Bake at 170°C for 30–35 minutes, turning the tray halfway if needed for even browning.
- The pineapple tarts are done once they turn golden brown.
Cool and Store
- Allow the pineapple tarts to cool completely.
- Store in an airtight container.
Notes
Rolling the pineapple jam into 9 g portions ensures even baking and consistent tart size. Chill the dough briefly:
Resting the dough in the fridge for 15 minutes firms up the butter, making the dough easier to handle and preventing it from sticking during shaping. Do not overmix the dough:
Mix just until there are no visible traces of dry flour. Overmixing can cause the dough to become hard and dense. Check dough texture before shaping:
The dough should be smooth, pliable, and not sticky. If it cracks or feels dry, fold gently to bring it together rather than adding more flour. Use less dough in the cookie press:
Filling the cookie press only halfway makes it easier to press and gives more even-shaped tarts. Brush egg wash lightly:
A thin, even layer of egg wash gives a nice golden colour. Rotate the baking tray if needed:
Oven heat can be uneven. Turning the tray halfway through baking helps the pineapple tarts brown evenly. Cool completely before storing:
Let the pineapple tarts cool fully before placing them in an airtight container to avoid moisture build-up and loss of crispness.