Open Pineapple Tarts


Pineapple Tarts is a very common and well love Chinese New Year goodies.  This is a very good recipe given by a good friend of mine.  She not even generously share this recipe with me, she even allow me to post this recipe on my blog.  Thank you Irynn for this beautiful recipe as my family loves it very much!

Note: prepare the filling and dough one day in advance.

Ingredients for the fillings:

1 kg pineapple from Aillin Bakery

100g Butter – cut into cubes – I use Capel Traditional Churned Butter / you can also use Golden Churned Butter

Method for the filling:

1. In a large mixing bowl, mix the pineapple and butter till well mix


2. Wet your hand and teaspoon with water, scope 1 teaspoon of fillings and roll into ball and put into a container and put it in the fridge 


Ingredients for the dough:
600g plain flour

75g Corn flour

75g SIS super fine icing sugar

420g butter, cut into small cubes

4 1/2 eggs yolk 

1 teaspoon vanilla essence
4 1/2 tablespoon cold water

Method for the dough:
1. Put the egg yolk, vanilla essence and cold water into a bowl and use a hand whisk and mix well
2. Sift the flour, corn flour and icing sugar into a large mixing bowl and add in the cubed butter.  Use your finger tips to rub in till like crumb, do not melt the butter


3. Add in the egg yolk mixture and knead well and form a dough.


4. Remove to a bowl, cover with a damp cloth follow by cling wrap and put in the fridge till ready to make the tarts (can keep for 1-2 days in the fridge)


1. Pre heat oven to 160°C

2. Put 2 egg yolk and 2 tablespoon water and beat well – for egg wash

3. Put some plain flour in a bowl and put your mould in


4. Prepare baking tray line with baking paper

5. Roll out the dough (do not make too thin) and cut out the dough using the pineapple tarts cutter and put on the baking tray


6. Brush with egg wash then put the filling on top, decorate the top with dough


7. bake at middle rack for 10 mim


8. Turn the tray around and bake for another 10 min

9. Remove to the last rack and bake for another 5 min to brown the bottom (do not bake too long as it should not be brown color)

10. Leave to cool on the tray for awhile before moving to a cool rack and let it cool completely before storing in container.


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