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


  • 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


  • 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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