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Pineapple Tarts

By Meatmen

Pineapple Tarts

Preparation : 15 min Resting : -
Cooking : 10 min Equipment :
Difficulty :
Rating :
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Serves 6 :
Cookie batter
120 g cold unsalted butter
200 g plain flour
1 egg
20 g icing sugar
pinch of salt
Egg wash
1 egg
1 tbsp water
Pineapple Jam
2 large honey pineapples
2 sticks of cinnamon
1 star anise
5 cloves
80 g sugar
80 ml honey
juice from half a lemon
Pineapple Jam
1Remove skin and eyes from 2 large honey pineapples. Cut them into quarters. Grate them using a food processor.
2Separate the pulp and the juice. Transfer pineapple pulp to a pot. Add cinnamon, star anise, cloves, pineapple juice and sugar. Continuously stir the jam while cooking, adding in the pineapple juice a little at a time
3Once the pineapple jam starts to dry out and darken add the honey. Add lemon juice. Remove cinnamon, star anise and cloves from the jam.
4Continuously stir until jam becomes dry and sticky. Set aside to let it cool down completely. 
5Roll jam in to 10g balls and set aside on a tray with baking paper.
Cookie batter
1Add the plain flour to the food processor. Add the butter. Pulse until mixture become a crumbly like consistency.
2Add egg, icing sugar, and a pinch of salt. Mix well until a dough form.
3Dust your worktop with flour. Knead dough until it becomes a smooth ball. Divide dough into 4 portions. Flatten dough to around 1 cm.
4Cut them into pieces using a pineapple tart cutter. Add pineapple balls on top.
5Brush with egg wash. Bake in 180ºC oven for 10 to 15 mins or till lightly brown
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Chef’s tip

Pineapple tarts must be the most popular CNY snack in Singapore! 


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