Pineapple Tart Recipes

PINEAPPLE TARTS

Steps:

• For filling: Drain crushed pineapple in a colander, pressing to render as much of the juice as possible. Place pineapple in a large pot with granulated sugar and cinnamon sticks and stir over medium-low heat about 1 hour, until sugar begins crystallizing against the sides of the pan. Remove cinnamon sticks and let pineapple filling cool.
• For pastry: Using a mixer, beat together cream cheese, butter and confectioners' sugar at medium-high speed. Add 2 eggs, baking soda and vanilla and beat until incorporated. Reduce speed to low, add flour and salt until mixed well and dough begins to form ball. Refrigerate dough for 30 to 60 minutes before assembling tarts.
• Preheat oven to 350°F (180°C).
• Lightly spray 2 mini-muffin tins with cooking spray.
• Mix yolk and water together to make a wash.
• Press 1-inch ball round of dough into mini-muffin tin and fill with pineapple. Take remaining dough and roll thin, cutting narrow strips, less than 1/8 inch wide. Use strips to create a double lattice top over each tart. Brush with egg wash and bake 25 minutes.

BEST-EVER PINEAPPLE COOKIES (PINEAPPLE TARTS) RECIPE

Steps:

• Cut the stalk off the pineapple and follow by the skin. Make sure all divits are removed. Slice the pineapple flesh into pieces and blend in a blender until they become puree. Add the pineapple puree and cloves to a non-stick pot and cook on medium heat, constantly stirring to avoid burning. When the pineapple is almost dry, add the sugar and lemon juice, stir to combine well. Lower the heat to simmer and continue to stir until the pineapple filling turns golden in color and becomes very sticky. Transfer the pineapple filling out, remove the cloves and chill in the fridge for 30 minutes.
• Cream the butter and condensed milk until light and fluffy. Add in the egg yolk one at a time, and beat until well combined. Mix in the flour slowly to form the pastry dough. The dough is ready when it no longer sticks to your hands.
• Prepare the egg wash by mixing all the ingredients together in a small bowl.
• Divide the pineapple filling and dough into 100 portions. Roll them both into balls. To wrap, use your palms to roll each dough and then flatten it.
• Add a pineapple ball in the middle and fold the edges of the dough up to cover the filling.
• Finish it off by rolling it into a round ball.
• Place the pineapple cookie on a baking sheet lined with parchment paper. Using the back of a paring knife, cut the criss-cross shape on the cookie, and brush the top of the cookie with the egg wash, twice. Repeat the same until all ingredients are used up.
• Bake in a preheated oven at 330°F (165°C) for about 20-22 minutes or until they turn golden brown. Transfer them out and cool on a wire crack before storing in an airtight container.

HAWAIIAN PINEAPPLE TARTS

Steps:

• Preheat oven to 375 degrees F.
• Line up mini tart shells on a cookie sheet and bake for 10 minutes.
• Allow the shells to cool.
• In a large bowl, mix together condensed milk and sour cream.
• Add 7 tbsp pineapple juice (from the can) and mix until thoroughly combined.
• Dice 8-10 pieces of pineapple and add into the condensed milk mixture.
• Fill up each tart shell with the mixture.
• Bake for an additional 7 minutes. Allow to cool then chill in the refrigerator for 1 hour.
• Toast the shredded coconut on a small non-stick skillet, over medium heat. Cook for about 2-3 minutes, or until the majority of the shredded coconut shreds turn golden brown.
• Top off each tart with whipped cream, toasted coconut and one small piece of pineapple.

PINEAPPLE TARTS RECIPE (RESEPI KUIH TART) (+ EGGLESS AND VEGAN)

Steps:

• Sift the flour.
• Whisk the egg and condensed milk with a wooden spoon until combined.
• Add 400g (14oz) of the butter and mix in as much as is possible. 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. It will get smooth as we add the flour.
• Add the sifted flour and mix it in by using cutting motions with your spoon (or pastry cutter), i.e., north-south, east-west. If your dough feels too dry and crumbly, add more butter, bit by bit, but remember, we want to be gentle and not knead the dough. Just use your fingertips, see the video.You will probably not need all the butter.
• Now, using your fingers, bring it all together lightly, do not knead.
• Wrap in cling film and place in the 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 ½ cm (⅕ in). 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. If your oven takes 2 trays at once, fill 2 cookie sheets.
• Preheat oven to 160˚C/310˚F (Fan 140°C).
• Fill the tart shells with jam, being careful not to overfill them. To me, they look rather unsightly when the jam is bulging out almost like a ball. Place the dough back in the fridge while filling the cut out tarts.
• Bake the pineapple tarts for 15-18 minutes until a pale golden colour, not brown. We are going for a beige look!If your oven runs cool, you may need more time, the full 18 minutes. One of my readers had to cook hers for 22 minutes each tray because her tarts were just not browning!Also, the thicker your tarts, the more time you will need.And, if baking 2 trays at a time, the one on the lower shelf will probably need 2-3 minutes more.
• Repeat the whole rolling, cutting and filling with the rest of the pastry.
• 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!
• Sift the flour and baking powder.
• Add 400g (14oz) of the butter and mix in as much as is possible. 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. It will get smooth as we add the flour.
• 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 colour. 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.
• Sift the flour and baking powder.
• Add 400g the vegetable fat and mix in as much as is possible. 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. It will get smooth as we add the flour.
• Add the yoghurt and mix with a wooden spoon.
• Add the sifted flour and mix it in by using cutting motions with your spoon (or pastry cutter), i.e., north-south, east-west. We want to be gentle and not knead the dough. Just use your fingertips to bring it all together, see the video.
• Add the water 1 Tbsp at a time, until the dough comes together. If you need more than 4 Tbsp, that's fine.
• Bake for and additional 3-5 minutes until you get a very light brown golden colour. 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.
• Click here for the recipe!

SINGAPOREAN PINEAPPLE TART

Steps:

• In a bowl, add Unsalted Butter (250 gram) and Powdered Confectioners Sugar (50 gram). Cream together until light in color.
• Add Egg (2) and 1 Egg White. Mix well.
• Add sifted All-Purpose Flour (550 gram) and Salt (1 pinch). Using your fingertips, rub the flour and batter together into a dough.
• Continue to knead for another 30 to 60 seconds or until well-combined. Let the dough rest for at least 30 minutes.
• Roll out Pineapple Filling (520 gram) into balls, each weighing 4 grams.
• After 30 minutes, roll out the dough into balls, each weighing 7 grams.
• Preheat the oven to 350 degrees F (180 degrees C).
• Flatten the dough, put 1 pineapple filling into the centre.
• Wrap into a ball, and roll again to make sure there are no wrinkles and the filling is completely covered. You also want to make sure that the filling is not visible, or else it will crack.
• Lay parchment paper onto your baking tray. Arrange your tarts on the tray. Make sure to leave about 1 cm spacing in between. Mix the Egg (3) with Water (1 tablespoon) to make an egg wash. Brush the tops of the tarts with it.
• Put it in your preheated oven for 19-20 minutes.
• Apply egg wash again. Put them back in the oven for another 4-5 minutes.
• Cool them in the baking tray for 5-10 minutes, and then transfer the tarts into a container. Serve with whipped cream if you like. Enjoy!

SINGAPORE STYLE PINEAPPLE TARTS

Steps:

• Filling.
• To make the jam, grate the pineapple coarsely.
• Combine the grated pineapple with the rest of the ingredients in a heavy-based saucepan and cook over a moderate heat, stirring occasionally, until mixture is almost dry.
• Set aside to cool.
• Pastry dough.
• Put sifted flour, salt and sugar in a mixing bowl.
• Rub in butter until mixture resembles breadcrumbs.
• Beat in the egg yolk and add ice-cold water and essence.
• Mix well to form a dough.
• Place in a plastic bag and chill in the refrigerator for 30 minutes.
• Roll pastry out to 0.5 cm thickness on a lightly-floured tabletop and cut out rounds with a pie cutter.
• Fill each piece of cut-out pastry with pineapple jam filling.
• Pinch a small neat frill aroud the edging.
• Cut thin strips of pastry to form a lattice on top of each pie.
• Glaze the strips with beaten egg.
• Place tarts on a greased baking tray and bake in preheated oven at 180°C for 15 minutes.
• Reduce the temperature to 170°C and continue to bake for another 10 minutes or until golden.
• Turn tarts out to cool on a wire rack before storing in air-tight containers.

PINEAPPLE TARTS

Steps:

• In a large bowl, combine all-purpose, self-rising flour and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture. Pour in 1 beaten egg and water. Bind the ingredients together gently. Do not knead too much. Shape dough into a ball, wrap in plastic and refrigerate for 4 hours or overnight.
• In a saucepan over medium heat, combine pineapple and sugar. Bring to a boil. Reduce heat and simmer, stirring frequently, for 30 minutes, or until mixture thickens. Remove from heat and allow to cool.
• Preheat the oven to 400 degrees F (200 degrees C).
• On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut 24 rounds, using a 2 inch round fluted cutter. Place on cookie sheet. Put a spoonful of pineapple jam in the center of each piece. Decorate with criss-cross strips of pastry over jam, extending slightly onto pastry shell.
• Cut 24 more 2 inch rounds, then, using a smaller cutter, cut out the centers, creating a ring shape. Moisten the edges of each pastry, and place the rings on top of each pastry shell. Brush the top of the pastry with beaten egg.
• Bake for 20 to 25 minutes in the preheated oven. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.