Pineapple Tarts

Pineapple Tarts


"Delightful little tarts with pineapple filling and a cross on the top."


1 h 15 m servings 142 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

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  1. In a large bowl, combine all-purpose, self-rising flour and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture. Pour in 1 beaten egg and water. Bind the ingredients together gently. Do not knead too much. Shape dough into a ball, wrap in plastic and refrigerate for 4 hours or overnight.
  2. In a saucepan over medium heat, combine pineapple and sugar. Bring to a boil. Reduce heat and simmer, stirring frequently, for 30 minutes, or until mixture thickens. Remove from heat and allow to cool.
  3. Preheat the oven to 400 degrees F (200 degrees C).
  4. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut 24 rounds, using a 2 inch round fluted cutter. Place on cookie sheet. Put a spoonful of pineapple jam in the center of each piece. Decorate with criss-cross strips of pastry over jam, extending slightly onto pastry shell.
  5. Cut 24 more 2 inch rounds, then, using a smaller cutter, cut out the centers, creating a ring shape. Moisten the edges of each pastry, and place the rings on top of each pastry shell. Brush the top of the pastry with beaten egg.
  6. Bake for 20 to 25 minutes in the preheated oven. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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  1. 12 Ratings


This was my third time trying out the recipe, I must said that the effort put-in in making the jam was really worth it, and the pastry was really light yet doesn't crumble. I have since modified...

love the pastry recipe, it's crumbly and very delicious. the pineapple jam itself was also very easy to make, although i must point out that it's critical to drain excess liquid from the pureed ...

Made with all purpose flour and 1 and 1/2 teaspoons of baking powder instead of self-rising flour. Wonderful! Not too sweet either. Thanks for posting Diana!

i did try how to make it,,but how come my pastry is turn out verry dry?? am i puting the ingrediants wrongly?? wich is i am using a measuring cup for the flour 1 cup off plain flour equal 250 gr...

So much easier than I thought it was going to be! Changes: I pureed fresh pineapple chunks in a food processor (No draining), then simply let it simmer with the sugar and cloves while I made the...

Made this twice and will make again. These are my absolute favorite and a festive staple for my family in Singapore during the Chinese New Year holidays. I added an extra yolk to the dough and...

This was a really good tart! I cheated and used premixed just-add-water pie crust, as well as canned pineapple but it was still phenomenal.

Typo error in my earlier review. My apologies for that. I used plain flour only and added a little more butter.

Making the Pineapple Filling (minus the Whole Cloves), Jam, was very tasty and easy. I used my Immersion Blender to puree everything into nice smooth, and small, pieces. There is plenty left o...