03 February 2013

Pineapple Tarts 黄梨酥


This Chinese New Year delicacy is a MUST have in all household. Other that the delicious buttery crust and sweet pineapple jam, the tarts also hold an auspicious meaning. The pineapple, Ong Lai (旺来) in Hokkien literally means "fortune or prosperity comes". Thus it is believed that pineapple is a lucky fruit that makes one prosperous.

Pineapple tarts are my husband favourite, he can wiped clean the cookie jar in no time (finishes the whole jar in less an hour, no joke!). Not that I am upset when he is enjoying the pineapple tarts I made. But... I had spent hours and hours or even days making them. Shouldn't he enjoy every single bite rather than "dumping" everything into his stomach like it will be gone tomorrow if he don't finish it? *sulks*

We loves our sumptuous jam fillings complete with a hint of spice, it goes very well with the delicate buttery crust. One recipe is never enough but the hard work terrific me, especially the grating of pineapple and cutting of pastry. Because of the exhausting work, I only made sufficient for my mum and husband. I would really love to make more if my husband can contribute more help than grating ONE pineapple... *grin*


Most of the retail pineapple tarts are either too sweet or dry, while some pastry are too thick with little pineapple jam. I still prefer my homemade pineapple tarts even we can conveniently buy from shops. Traditional homemade pineapple tart is a labour of love, so you know how much I love my mum and husband, lol.

Prepare the pineapple jam at least 1-day in advance and do the pastry another day so that you will not be exhausted.

Recipe: Pineapple Tarts 黄梨酥
Makes: 90 tarts

Ingredients for Pineapple Jam:
• 6 large pineapple, cut into pieces
• 300-500g sugar depend on your liking of sweetness (i use 180g sugar, as my pineapple is very sweet on its own)
• 5 cinnamon sticks (optional)
• 6 cloves (optional)

Method for Pineapple Jam:
1. Slice and grate pineapples till fine.
(You can also cut the pineapples into chunks and blend in batches with a food processor - it should be a little bit chunky for a nice bite afterwards)
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2. Strain the grated pineapple till dry with a chinois or strainer.

3. Simmer in a pot over medium heat, add cinnamon stick & cloves for 15 minutes (or you can cook in a microwave on high power for around 30mins), uncovered and stir periodically in-between.

4. Add sugar and simmer for a further 2 hours or until the mixture becomes dry and well-browned. Stir regularly till the pineapple filling is thick, sticky and dry.
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6. When ready, leave to cool and shape into small balls (each ball is about 1 tsp of coffee spoon).

Note: store pineapple jam in a air-tight container and refrigerate until needed, it will store well for up to 1-month.

Ingredients for Pastry:
• 400g plain flour
• 50g corn flour
• ¼ tsp salt (only if you are using unsalted butter)
• 280g cold, butter - salted butter is preferred (do not allow it to soften)
• 3 egg yolks, beaten
• 3 tbsp cold water (or iced water)
• 50g icing sugar
• ½ tsp cognac or pure vanilla extract

For glaze
• mix 1 egg yolk + 1 tbsp water

1. Sift the flours, icing sugar and salt. Mix well to combine.

2. Cut the cold butter into small cubes, as small as possible and use fingertips to lightly rub the butter into the flour until it looks like fine bread crumbs.
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3. Beat together egg yolks, cold water and cognac (or vanilla extract). Add it into the butter-flour mixture. Using your finger tips, gently coax all the crumbs into one large dough ball. Do not knead. As long as all the crumbs come together, stop. Chill in the fridge for about 10mins, covered.
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4. Roll out to desired thickness (about 8mm thick). Cut out dough using cutter. Arrange neatly onto baking tray, with at least 1.5cm apart. Since this is a very buttery, oily pastry, it would be good to use a small portion at a time. Keep the rest covered in the fridge, otherwise it will ooze oil.
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5. Once you have arranged the tart shells on your tray, glaze them (the entire surface, not just the rims).

6. Place the pre-rolled pineapple jam balls onto the centre of each tart shell.

7. Bake at 160°C for 20 minutes, turning the tray halfway through baking.

Pastry inspired by The Little Corner
Pineapple jam filling by CelestialDelish

My husband loves the buttery, soft and crumbly pastry. It's almost melt-in-the-mouth type. If you prefer a milky and crusty with extra fragrant from the milk power, try my older recipe HERE.

Every fibres in the tarts are labour of love

Thank you for all for your continuous support, friendship and goodwill. Wishing you a Healthy & Wealthy Lunar New Year! Huat Ah (Prosper Grow)!!


  1. Hi, could you roughly describe the taste/mouthfeel/texture of the cookie part? I am sort of finding recipe that suit my taste. =D

  2. Hi Alvin,

    taste: buttery but not creamy, savoury
    texture: smooth, soft and crumbly. a small pinch won't cause it to crumble, with a tad harder it will fall apart (opp from crunchy biscuity type)
    mouth feel: almost melt-in-the-mouth, sweet tangy finish with the pineapple jam.

  3. Hi.....for a 450gm flour, wouldnt the. 410 gm sugar be too much or too sweet for a pastry, just wondering.

  4. hi, thanks for pointing out my typo. i have received and replied to you on facebook as well. it should be 50g for 6 tbsp of icing sugar. not 410g ;)


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