Pineapple Tarts Recipe - Allrecipes.com
Pineapple Tarts Recipe
  • READY IN hrs

Pineapple Tarts

Recipe by  

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

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 24 - 2 inch tarts Change Servings
ADVERTISEMENT
  • PREP

    45 mins
  • COOK

    30 mins
  • READY IN

    1 hr 15 mins

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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jan 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!

 
Most Helpful Critical Review
Jan 15, 2013

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 gramm for the selfrising flour i am puting the same with the plain flour 10tbsn butter is 200 gram is there any mistake on this????please help me

 

11 Ratings

Jul 08, 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!

 
Oct 05, 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!

 
Feb 28, 2011

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 pastry. I only stirred it every few minutes (not constantly like the recipe said) and it turned out perfect! -simmered about 45 minutes total on low heat. The pastry was easy to make, and turned out flakey and delicious. I will definitely make this recipe again!

 
Feb 28, 2011

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 about 1/8 cup of confectioners sugar as suggested by another reviewer. Not too much of a difference to me. I did however reduce the temp to 350 degrees which helped. The first batch was a little too brown at 400 in my oven. Leaving the dough in the fridge overnight makes it easier to work with. Just for informations sake, 1 fresh Dole pineapple is perfect for the ingredients stated for the dough.

 
Jun 27, 2012

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.

 
Dec 28, 2012

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

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 142 kcal
  • 7%
  • Carbohydrates
  • 22.3 g
  • 7%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 123 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Pineapple Crisp

A super-simple fruit crisp gets the tropical treatment.

Pineapple Upside-Down Cake V

See how to make a 5-star pineapple upside-down cake.

How to Make Pineapple Upside-Down Cake

In a topsy-turvy world, this may be the perfect dessert.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States