Pineapple Tart Squares
Indulge in the tropical allure of Pineapple Tart Squares—an irresistible fusion of buttery shortcrust pastry and a rich, homemade pineapple filling. This recipe combines a tender, melt-in-your-mouth crust with the sweet tang of caramelized fresh pineapple, enhanced by a hint of warm cinnamon and a touch of vanilla. Topped with a golden lattice pattern brushed with egg wash, these squares are as visually stunning as they are delicious. Perfect for festive gatherings, afternoon tea, or as a dessert treat, these tart squares are easy to make yet deliver bakery-quality results. With just 45 minutes of prep and straightforward steps, you'll have 12 sumptuous servings ready to delight your family and friends. If you're searching for a crowd-pleasing pineapple dessert, these Pineapple Tart Squares are sure to impress!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 200 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 1 large Egg yolk
- 2 tablespoons Cold water
- 500 grams Fresh pineapple (peeled, cored, and finely chopped)
- 80 grams Brown sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon (optional)
- 1 portion Egg wash (1 egg beaten with 1 tablespoon of water)
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8x8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Using a pastry cutter or your fingertips, work the cold cubed butter into the dry ingredients until it forms a coarse, crumbly texture.
Add the egg yolk and cold water to the mixture. Knead lightly until a dough forms. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for 20 minutes.
Meanwhile, prepare the pineapple filling. In a medium saucepan, combine the chopped pineapple, brown sugar, and ground cinnamon. Cook over medium heat, stirring occasionally, until the mixture thickens and most of the liquid evaporates (approximately 15-20 minutes). Stir in the vanilla extract and let the mixture cool completely.
Divide the chilled dough into two portions: 2/3 for the base and 1/3 for the topping. Roll out the larger portion of the dough to fit the prepared pan and gently press it into the bottom. Trim any excess dough.
Spread the cooled pineapple filling evenly over the crust.
Roll out the remaining dough and cut it into thin strips. Arrange the strips over the pineapple filling in a lattice pattern, trimming any excess dough.
Brush the lattice topping with egg wash for a golden finish.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the crust is fully cooked.
Allow the tart to cool completely in the pan before lifting it out using the parchment paper overhang. Cut into 12 squares and serve.
Nutrition Facts
Calories |
3195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.5 g | 224% | |
| Saturated Fat | 106.3 g | 532% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 140 mg | 6% | |
| Total Carbohydrate | 379.7 g | 138% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 179.0 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 270 mg | 21% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1054 mg | 22% | |
*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.
