🍍🥧 Pineapple Tart
Pineapple tarts are sweet, buttery pastries filled with tangy pineapple jam. They’re a popular treat in Southeast Asia, often served during festive occasions, but they’re delicious any time of year.
🧾 Ingredients
For the Pineapple Jam
- 1 fresh pineapple, peeled, cored, and grated (or 1 can crushed pineapple, drained)
- ½–¾ cup sugar (adjust based on pineapple sweetness)
- 1 tsp lemon juice
For the Tart Pastry
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
👩🍳 Instructions
1. Make Pineapple Jam
- Place grated pineapple in a saucepan over medium heat.
- Add sugar and lemon juice.
- Cook, stirring frequently, until the mixture thickens and reduces to a jam-like consistency (about 20–30 minutes).
- Let cool.
2. Make the Tart Dough
- Cream butter and powdered sugar until light and fluffy.
- Add egg and vanilla extract; mix well.
- Gradually mix in flour and salt until dough forms.
- Chill dough for 30 minutes for easier handling.
3. Assemble Tarts
- Preheat oven to 350°F (175°C).
- Roll dough into small balls (about 1 inch).
- Flatten slightly and place a small spoonful of pineapple jam in the center.
- Fold edges over or leave open, depending on your preferred style.
- Optional: brush tops with egg wash for a golden finish.
4. Bake
- Bake 15–20 minutes until golden brown.
- Let cool completely before serving.
⭐ Pro Tips:
- Use fresh pineapple for the best flavor.
- For a richer pastry, add a teaspoon of cornstarch to the jam to prevent excess moisture.
- These tarts keep well in an airtight container for 1–2 weeks.
I can also provide a mini pineapple tart version that’s bite-sized, perfect for parties, with a melt-in-your-mouth buttery crust like the ones you see during festive seasons.
Do you want me to make that version?
