Pineapple Tarts

Pineapple Tarts

8 Reviews 5 Pics
  • Prep

    45 m
  • Cook

    30 m
  • Ready In

    1 h 15 m
Diana
Recipe by  Diana

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 24 - 2 inch tarts

ADVERTISEMENT

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.

Share It

Reviews (8)

Rate This Recipe
JOCELYNYIP
61

JOCELYNYIP

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
58

MOONBERRY

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
30

ML

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!

More Reviews

Similar Recipes

Pineapple Upside-Down Cake II
(169)

Pineapple Upside-Down Cake II

Easy Pineapple Cake
(112)

Easy Pineapple Cake

Pineapple Pie I
(22)

Pineapple Pie I

Pineapple Pie IV
(20)

Pineapple Pie IV

Fresh Apple Tarts
(10)

Fresh Apple Tarts

Pineapple Sponge Cake
(8)

Pineapple Sponge Cake

Nutrition

Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pineapple Pie I

>

next recipe:

Easy Pineapple Cake