Singapore Style Pineapple Tarts
Delight your taste buds with these irresistible Singapore Style Pineapple Tarts—a beloved treat often enjoyed during festive celebrations like Lunar New Year. These buttery, melt-in-your-mouth pastries feature a perfectly balanced homemade pineapple jam, simmered with fresh pineapple, sugar, and a hint of cinnamon for a subtly spiced twist. Encased in a tender, crumbly shortcrust pastry made with real butter and egg yolks, each bite offers a heavenly contrast between the rich dough and the sweet, tangy jam center. Perfectly golden and brushed with an egg wash for a glossy finish, these tarts are as stunning as they are flavorful. Elevate your tea-time snack or impress guests with this traditional Southeast Asian delicacy that brings a taste of Singapore right to your kitchen!
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Recipe Information
Ingredients
- 2 whole Pineapple (fresh, ripe)
- 150 grams Sugar
- 1 Cinnamon stick
- 250 grams Unsalted butter (softened)
- 50 grams Powdered sugar
- 350 grams All-purpose flour
- 50 grams Cornstarch
- 0.5 teaspoons Salt
- 2 large Egg yolks (for dough)
- 1 large Egg yolk (for egg wash)
- 1 teaspoon Milk
Instructions
Peel and core the pineapples. Cut them into small chunks and blend in a food processor until finely pureed.
Transfer the pineapple puree to a non-stick saucepan. Add sugar and the cinnamon stick. Cook over medium-low heat, stirring frequently, until the mixture becomes thick, jam-like, and golden brown. This will take 35–40 minutes. Set aside to cool completely.
In a large mixing bowl, cream softened butter and powdered sugar together until light and fluffy using a hand or stand mixer.
Add the egg yolks to the butter mixture one at a time, beating well after each addition.
Sift the all-purpose flour, cornstarch, and salt together. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
Divide the dough into smaller portions and refrigerate for 30 minutes to firm up for easier handling.
Preheat the oven to 170°C (340°F). Line baking trays with parchment paper.
Roll a small portion of the dough into a ball (about the size of a marble, 10g each). Flatten the ball in your palm and place a small ball of pineapple jam (about 8g) in the center.
Gently wrap the dough around the filling, sealing it completely, and shape it into a smooth ball. Place on the prepared baking tray, leaving slight gaps between each tart.
Whisk the egg yolk and milk together to make the egg wash. Brush the tops of the tarts lightly with the egg wash.
Bake in the preheated oven for 15–18 minutes or until the tops are golden brown.
Allow the tarts to cool completely on a wire rack before storing in an airtight container.
Nutrition Facts
Calories |
130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 27 mg | 1% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 9.5 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 60 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.
