There are different versions of pineapple tarts all over Asia. You can see tarts in the form of cookies, squares, or rolls. Some people even make them look like pineapples. Overall pineapple tarts are tasty and pretty simple to make.

Start by making the pineapple jam filling. You will need 3 cans of pineapple. I used whatever I had in my cupboard. Make sure that the pineapple you purchase is packed in pineapple juice and doesn’t have additional sugars. Drain the canned pineapple and squeeze as much juice out. With an immersion blender, blend the canned pineapples until they are pureed.

Transfer the pineapple puree into a saucepan and add 1/2 cup of sugar. Mix well. Cook on medium to low heat until most of the liquid is gone. Make sure you are constantly stirring the pineapple to prevent the sugars from burning. You know it is done when the jam becomes a darker golden colour. Leave the pineapple jam to cool or store in the fridge until ready to use. It can be store for up to a week.

To make the pastry, mix 2 1/2 cup flour, 2 tablespoon custard powder, 1/4 teaspoon salt, and 4 tablespoons powdered sugar in a mixing bowl. Melt 1 cup of butter in the microwave. Make sure that it is not too hot. The butter should just be melted or even contain some unmelted butter.

Mix the butter and the 2 egg yolks into the flour mixture. Slowly incorporate everything. If the dough is too dry, add some more melted butter. You want a dough that is easy to work with.

Portion the dough into 30 pieces or roughly 1 inch balls. Flatten each dough and put a small scoop of pineapple filling into each. Carefully seal the filling and roll the ball to smooth it out.

Add a criss-cross pattern onto each dough ball and brush with the egg wash.

Preheat the oven to 350F and bake for 20-25 minutes or until it is lightly brown. Enjoy!!

Ingredients

Pineapple Jam filling

• 3 cans of pineapple chunks
• 1/2 cup sugar

Pastry

• 2 1/2 cup all-purpose flour
• 2 tablespoon custard powder
• 1/4 teaspoon salt
• 4 tablespoons powdered sugar
• 1 cup of melted butter
• 2 egg yolks
• 1 egg yolk slightly beaten for egg wash

Directions

Pineapple Jam Filling

1. Drain the canned pineapple and squeeze as much juice out. With an immersion blender, blend the canned pineapples until they are pureed.
2. Transfer the pineapple puree into a saucepan and add 1/2 cup of sugar. Mix well. Cook on medium to low heat until most of the liquid is gone. Make sure you are constantly stirring the pineapple to prevent the sugars from burning. You know it is done when the jam becomes a darker golden colour.

Pastry

1. To make the pastry, mix flour, custard powder, salt, and powdered sugar in a mixing bowl.
2. Melt the butter in the microwave. Make sure that it is not too hot. The butter should just be melted or even contain some unmelted butter.
3. Mix the butter and the egg yolks into the flour mixture. Slowly incorporate everything. If the dough is too dry, add some more melted butter. You want a dough that is easy to work with.
4. Portion the dough into 30 pieces or roughly 1 inch balls. Flatten each dough and put a small scoop of pineapple filling into each. Carefully seal the filling and roll the ball to smooth it out. Add a criss-cross pattern onto each dough ball and brush with the egg wash.
5. Preheat the oven to 350F and bake for 20-25 minutes or until it is lightly brown.
6. Enjoy

If you liked this recipe, please check out some of the other recipes on the blog.