Pineapple Tart
These delightful Pineapple Tarts are the perfect balance of buttery softness and tropical sweetness, making them a crowd-pleasing treat for any occasion. Featuring a melt-in-your-mouth pastry made with rich unsalted butter, powdered sugar, and vanilla, these tarts are filled with a luscious homemade pineapple jam infused with warm cinnamon undertones. The slow-cooked pineapple filling offers a vibrant burst of flavor, while the golden egg wash adds a gorgeous finish to each bite-sized tart. Ideal for holiday celebrations, tea parties, or as a satisfying snack, this recipe combines classic baking techniques with tropical ingredients for a truly irresistible result. With easy-to-follow instructions and only 60 minutes of prep time, these Pineapple Tarts are sure to impress every palate. Perfect keywords: "Pineapple Tart Recipe," "Homemade Pineapple Jam," "Butter Pastry," "Tropical Dessert Ideas."
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Recipe Information
Ingredients
- 1 medium-sized fresh pineapple
- 200 g granulated sugar
- 1 stick cinnamon stick
- 250 g unsalted butter
- 350 g all-purpose flour
- 50 g powdered sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1 small, for egg wash egg
- 0.5 tsp salt
Instructions
Peel and core the pineapple. Chop it into small chunks.
In a blender, blend the chopped pineapple into a rough puree.
Transfer the pineapple puree to a saucepan. Add 200g of granulated sugar and 1 cinnamon stick.
Cook over medium heat, stirring occasionally, for about 30-40 minutes, or until the mixture is thickened and most of the moisture has evaporated. Let it cool completely.
In a large mixing bowl, cream together 250g of unsalted butter and 50g of powdered sugar until light and fluffy.
Add the 2 egg yolks and 1 teaspoon vanilla extract to the creamed mixture and mix until combined.
Sift 350g of all-purpose flour and 0.5 tsp salt into the butter mixture. Mix until a dough forms.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Once the dough is chilled, roll it out to about 0.5 cm thickness on a floured surface.
Using a round or tart cutter, cut out circles of dough and place them on the prepared baking sheet.
Spoon a small amount of the cooled pineapple filling onto the center of each dough circle.
Fold the edges of the dough over the filling, pressing gently to seal.
Beat 1 small egg for the egg wash. Brush each tart with the egg wash to give a beautiful golden finish.
Bake in the preheated oven for 15-20 minutes, or until the tarts are golden brown.
Remove from the oven and let them cool on a wire rack before serving.
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 14.2 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 61 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
