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Pineapple Tarts

Pineapple Tarts

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Diana

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  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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Reviews

JOCELYNYIP
62
1/20/2004

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 the recipe slightly by adding an extra egg yolk for a richer color and 25g of icing sugar to the pastry and have used rock sugar instead for the jam for a shiny finishing and taste. On the whole, this is really a fantastic recipe - all my friends and family really love these melt in mouth little tarts which I made during the Chinese Lunar New Year. Thanks Diana!

MOONBERRY
60
7/8/2008

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 pineapple first, otherwise you'll be stirring for a very long time!

ML
31
10/5/2011

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!