MY PRETTIES! I freaking LOVE pineapple tarts! I mean, what’s not to love? The buttery crumbly shortbread-like base, the sweet pineapple jam with just a hint of spices. It’s my most favourite Chinese New Year snack! I haven’t made them before but it was surprisingly easy though it does take a while (like, 3 hours) to make which is why I didn’t name them ‘super easy’ haha I followed A Table For Two‘s awesome recipe but made a few adjustments because I was making open pineapple tarts not the pineapple rolls.
I could eat them all! But seriously, double or even triple this recipe! (DEAR FUTURE SELF: TRIPLE THE RECIPE!!!) The amount of stirring means you’ll definitely want to make an extra batch. Oh and wear long sleeves- if any of the pineapple filling gets on you it will be very hot and it will burrrrrn!
For the pineapple filling:
2 x 825g cans of pineapples (either sliced or pieces)
200g caster sugar
1/4 tsp cinnamon
1 star anise
150g (1/2 cup) liquid glucose
1 Tbsp plain flour
For the pastry:
250g salted butter, room temp
50g icing sugar
2 egg yolks
1/2 tsp vanilla extract
350g plain flour
50g corn flour
1. Strain the pineapple and dump into processor
2. Pulse until shredded.
3. Drain pineapple (if possible strain overnight)
4. Simmer pineapple in saucepan or wok until the juice has dried up.
5. Add the 200g sugar, star anise, 1/4 tsp cinnamon and 2 cloves and stir till the pineapple has thickened and dried.
6. Add the 1/2 cup liquid glucose and groan in despair as strands of liquid glucose goes absolutely everywhere. Stir until the pineapple filling is thick, sticky and dry.
7. DON‘T DO WHAT MY PIC LOOKS LIKE I DID! I had to remake my jam because dumping in the flour will cause flour lumps so SLOWLY SPRINKLE the flour a bit at a time while constantly stirring the mixture. If you start seeing flour lumps don’t add any more flour and use a whisk to stir the lumps!
8. Continue to stir for about 10 minutes or until filling is dry and pulls off the sides. Place in freezer to cool mixture down while making the pastry or place in fridge if baking the pastry later.
9. Cream the 250g butter and 50g icing sugar together using an electric mixer until light and fluffy.
10. Beat in egg yolks one at a time, scraping the bowl in between and add the 1/2 tsp vanilla extract until well combined.
11. Add in the 350g plain flour and the 50g corn flour and beat until mixture is only just combined.
12. Roll out dough to 0.5cm thickness. Cut dough with pineapple tart cutter, if you don’t have one just use a flower cutter and indent the middle with your thumb where the pineapple jam can sit without rolling off. If the dough is too soft to handle when transferring the flowers to your baking tray stick it in the freezer for 10mins to firm up.
Preheat oven to 160C (fan forced). Line tray with baking paper and place pastry 3cm apart. Grab your chilled pineapple jam and roll tsps of jam into balls and place on pastry. Alternatively you can roll the balls of jam in one go so it’s faster for you when you bake them. I chose to not glaze my tarts but to glaze just whisk 1 egg yolk with some milk and brush the flowers. Bake for 8-10mins or until edges are JUST lightly golden. Makes about 50-60 tarts.
Aaand tray of tarts!
You don’t want to know how many I can eat in one sitting 😛
But of course sharing is caring! Leave to cool before packing in air tight container. Happy Chinese New Year everyone!