Pineapple Tarts Recipe

Pineapple Tarts, are the personification of the festive cookie in Singapore and Malaysia, whatever the occasion, whether it’s Christmas, Eid or Chinese New Year.

Pineapple Tarts Recipe

Ingredients

  • 700 g (1.5 lb) plain flour, sifted
  • 1 large egg
  • 1 Tbsp condensed milk, at room temperature
  • 400 – 500 g (14 – 17.5 oz) salted butter
  • 1 portion pineapple jam
  • a bowl with extra plain flour for dusting

Eggless Pineapple Tarts

  • 700 g (1.5 lb) plain flour
  • 1/4 tsp baking powder
  • 70g (1/4 cup) plus 1 Tbsp condensed milk, at room temperature
  • 400 – 450g (14 – 1lb) salted butter
  • 1 portion pineapple jam
  • a bowl with extra plain flour for dusting

Instructions

  • Sift the flour and baking powder.
  • Whisk the egg and condensed milk with a wooden spoon until combined.
  • Add the butter and mix in as much as is possible. Despite the picture above, you will most likely not get a smooth mix, and that’s perfectly fine. The only way to get it smooth is with an electric mixer which we are not using here, as you will end up with a dough that’s way too soft.
  • Add the sifted flour and mix it in by using cutting motions with your spoon, i.e., north-south, east-west.
  • Now, using your fingers, bring it all together lightly, do not knead.
  • Wrap in cling film and place in fridge for 10 minutes, no longer as the dough will be too brittle.
  • On a floured surface, roll the dough out to a depth of about 1/2cm (1/5in). Remember to place cling film on the dough before rolling.
  • Dust a small amount of flour on the surface of your pastry and very lightly spread it out with your fingers. This will aid in the pastry not sticking to the cutter.
  • Using your cutter, cut out shapes (dip in flour!) and place on cookie sheet.
  • Preheat oven to 160˚C/310˚F.
  • Fill the tart shells with jam, being careful not to overfill them, they look rather unsightly when the jam is bulging out almost like a ball, as many people like doing.
  • Bake the pineapple tarts for 15 minutes until a pale golden colour, not brown. We are going for a beige look!
  • When cool, store in an airtight container at room temperature, every layer lined with baking/parchment paper to prevent sticking. They will keep for 2-3 weeks easily, that is, if they don’t get eaten up first!

Eggless Pineapple Tarts

  • Sift the flour and baking powder.
  • Beat the butter with a wooden spoon for 30 seconds.
  • Add all the condensed milk and mix thoroughly with the wooden spoon.
  • Follow the rest of the recipe as above and bake for and additional 3-5 minutes until you get a very light brown golden color. The reason for the extra cooking time is because they are eggless, they tend to get softer as the days go by, so I like to give them a good crisp start.

Nutrition information
Serving Size: Makes about 110 little tarts

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