Servings: 45 pieces
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
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.
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.