Best Pineapple Tarts Recipes

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PINEAPPLE TARTS



Pineapple Tarts image

Delightful little tarts with pineapple filling and a cross on the top.

Provided by Diana

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h15m

Yield 24

Number Of Ingredients 10

1 cup all-purpose flour
1 cup self-rising flour
10 tablespoons butter
1 egg, beaten
2 tablespoons cold water
1 pinch salt
2 cups fresh pineapple - peeled, cored and shredded
1 ½ cups white sugar
4 whole cloves
1 egg, beaten

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.

Nutrition Facts : Calories 141.5 calories, Carbohydrate 22.3 g, Cholesterol 28.2 mg, Fat 5.3 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 113.2 mg, Sugar 13.9 g

PINEAPPLE COCONUT HAWAIIAN TARTS



Pineapple Coconut Hawaiian Tarts image

These are SO addicting! you won't be able to stop eating them! The crust is VerY good. The whole recipe is very easy as an added bonus.

Provided by swimmer175

Categories     Tarts

Time 55m

Yield 20-24 tarts, 20-24 serving(s)

Number Of Ingredients 10

1 3/4 cups all-purpose flour
1/2 cup powdered sugar
2 tablespoons cornstarch
1 cup butter, softened
1 teaspoon vanilla extract
1 (8 ounce) jar pineapple preserves
1/2 cup white sugar
1 egg
1 1/2 cups flaked coconut
1/3 cup powdered sugar, for decorating

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms.
  • Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup. (it's much easier if you use a tart shaper. If you do use this, make sure to flour it every 1-2 tarts, otherwise it will stick.).
  • In each cup, put 1 teaspoon of pineapple preserves.
  • In a small bowl, Mix sugar and egg until well blended. Stir in the flaked coconut and put 1 teaspoonful of the coconut mixture onto each of the pineapple filled tarts.
  • Bake in the preheated oven for 25 to 30 minutes. Cookie crusts should be slightly golden.
  • Cool tarts in the pan for at least 15 minutes before attempting to remove. (They may be very diffucult to remove from the pan. If they are, it's easiest to cut off the top and take the bottom out, then put them back together and no one will notice!)
  • Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners' sugar before serving.

Nutrition Facts : Calories 224.8, Fat 11.4, SaturatedFat 7.5, Cholesterol 35, Sodium 87, Carbohydrate 29.5, Fiber 0.7, Sugar 17.8, Protein 1.8

PINEAPPLE TARTS



Pineapple Tarts image

This recipe reminds me of the dainty bites served at many Chinese bakeries, particulary around New Years. I have not tried this one but am keeping it here for safekeeping. Should you try this before I do, comments on the preparation as well as results are welcome.

Provided by justcallmetoni

Categories     Tarts

Time 2h30m

Yield 24 serving(s)

Number Of Ingredients 15

2 (20 ounce) cans crushed pineapple in juice
1 (8 ounce) can crushed pineapple in juice
3/4 cup granulated sugar
2 cinnamon sticks
4 tablespoons cream cheese
1/2 cup unsalted butter, softened
1/2 cup powdered sugar
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
cooking spray
1 egg yolk
2 teaspoons water

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.

Nutrition Facts : Calories 166.4, Fat 5.4, SaturatedFat 3.2, Cholesterol 38.3, Sodium 115.6, Carbohydrate 27.7, Fiber 0.8, Sugar 17, Protein 2.4

PINEAPPLE TARTS



Pineapple Tarts image

Provided by Tia Mowry

Categories     dessert

Time 55m

Yield 4 servings

Number Of Ingredients 10

1 can pineapple rings, drained
1 teaspoon minced fresh ginger
1 teaspoon sea salt
2 tablespoons agave syrup
2 sheets puff pastry
1 egg, lightly beaten
1 teaspoon granulated sugar
1 pint vanilla ice cream, for serving
1/4 cup caramel sauce, for serving
1/4 cup sliced almonds, toasted, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Set aside 4 of the pineapple rings. Add the remaining pineapple rings to a food processor, along with the ginger, salt and agave. Process until smooth and well combined.
  • Cut each sheet of puff pastry into 4 equal squares. Lay each square on a parchment-lined baking sheet, and spread 1 heaping tablespoon of the pineapple mixture on the center of each.
  • Brush the edges of the puff pastry with egg wash. Top each square with a second square of pastry and gently press the sides together to seal. Brush the top with egg wash, then top with a pineapple slice and sprinkle with sugar.
  • Bake until the sugar has caramelized, 20 to 22 minutes.
  • Serve with ice cream, drizzled with caramel and sprinkled with toasted almonds.

SINGAPORE STYLE PINEAPPLE TARTS



Singapore Style Pineapple Tarts image

Make and share this Singapore Style Pineapple Tarts recipe from Food.com.

Provided by aletashaffer

Categories     Tarts

Time 1h10m

Yield 30

Number Of Ingredients 15

4 fresh pineapple
400 g caster sugar
4 cm piece cinnamon sticks
1 star anise, use 4 segments
4 cloves
2 tablespoons lemon juice or 2 tablespoons lime juice
340 g plain flour
340 g cake flour
1 tablespoon salt
2 tablespoons icing sugar
450 g butter, cubed (Lurpak is great)
2 egg yolks
1 teaspoon vanilla essence
50 ml ice water
2 beaten eggs, for glaze

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.

Nutrition Facts : Calories 311.6, Fat 13.1, SaturatedFat 7.9, Cholesterol 58.7, Sodium 324.9, Carbohydrate 46, Fiber 1.5, Sugar 20.9, Protein 3.8

PINEAPPLE TARTS



Pineapple Tarts image

Lovely tarts which are SO popular in this part of the world...Especially popular during festivals! Amount of tarts that you can make is just an estimate

Provided by tunasushi

Categories     Dessert

Time 2h20m

Yield 50 tarts, 50 serving(s)

Number Of Ingredients 12

100 -120 g granulated sugar
1 pineapple
500 g all-purpose flour, sifted
350 g unsalted butter, cut into smaller cubes and kept chilled
50 g powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla essence
1 teaspoon baking powder
2 egg yolks, lighten beaten
3 tablespoons milk
1 egg, beaten and added with
1 tablespoon water (for eggwash)

Steps:

  • Pineapple Jam.
  • Grate the pineapple and keep the juice.
  • Cook pineapple and juice over medium heat until it is almost dry.
  • Add sugar and stir continuously over low heat to prevent burning, until it caramelises and dries up.
  • Cool the jam down and keep it in the fridge for one night to dry it sufficiently so that it can be rolled into balls for filling of the tarts.
  • Pastry.
  • Sift the dry ingredients into a large bowl. Set aside.
  • Add in the butter and rub into the dry mixture until mealy crumbs are formed.
  • Add vanilla essence and 3 tbsp of cold milk into the egg yolks and pour egg mixture into the crumbs.
  • Knead quickly to combine the dough. The dough should be soft and slightly sticky.
  • Divid the dough into 2 portions. Flatten each ball slightly and wrap it up using clingwrap. Make sure it is airtight to prevent dough from drying out and then chill for at least ½ hour before use.
  • While dough is chilling, prepare your pineapple jam filling by making pineapple jam balls, each from a heaping teaspoonful.
  • Lightly flour a clean working surface and roll dough out to about 0.5cm thick.
  • Cut out the tart bottoms with a pineapple tart cutter or round cookie cutter and place onto a baking sheet prepped with parchment paper. Top them with your prepared balls of pineapple jam.
  • You may also make lattices to decorate the top of the tarts using scrap pastry dough. Lightly brush the lattices using a pastry brush and the eggwash mixture.
  • Alternatively, you may make pineapple balls: pinch a small portion of dough, about 25g / 1 oz, flatten manually and use it as a wrap around a pineapple jam ball.
  • Place the tarts/balls on a flat baking dish and bake in a 180C oven for about 15-20 minutes, depending on the crispy-ness of the tart you desire. (i.e. bake longer for a harder, crispier, tart crust) or until the pastry is a pale gold.
  • Cool on a wire tray, then store in an airtight container, using a piece of parchment or doily in between layers.

Nutrition Facts : Calories 107.9, Fat 6.1, SaturatedFat 3.7, Cholesterol 27, Sodium 33.8, Carbohydrate 12.1, Fiber 0.4, Sugar 4.1, Protein 1.4

PINEAPPLE TARTS RECIPE - (4.4/5)



Pineapple Tarts Recipe - (4.4/5) image

Provided by Mom_s

Number Of Ingredients 12

Pastry
2 1/2 cups (350g) all-purpose flour
2 tablespoons cornstarch (corn flour)
1/4 teaspoon salt
4 tablespoons confectioners' sugar/icing sugar/powdered sugar
2 sticks unsalted butter/8 oz./1 cup/225 grams butter (I use Challenge brand)
2 egg yolks
1 egg yolk + 1/2 tablespoon condensed milk (lightly beaten for egg wash)
Pineapple Jam (Filling)
3 cans (20 oz can) sliced pineapples or 2 fresh pineapples
10 tablespoons or a heaping 1/2 cup sugar (more or less to taste)
1/2 tablespoon cloves (optional)

Steps:

  • If you are using canned pineapple slices, drain the pineapple slices and then squeeze the extra water/juice with your hands. Blend the canned pineapples until they are mushy, about 10 seconds. If you use fresh pineapples, remove the skin, cut into pieces and blend for 10 seconds. Transfer the blended pineapple into a deep pan (non-stick preferably). Add sugar and cloves and stir well. Cook on medium to low heat until most liquid has evaporated, and the pineapple jam turns golden in color. Stirring constantly and continuously using a wooden spoon to avoid burning. Taste, and add more sugar as needed. Remove and discard the cloves and let cool in the fridge. Sieve the flour, cornstarch, salt and sugar in a big bowl or container. Soften the butter to room temperature. Combine the flour mixture, butter, and egg yolks together. Knead to form the dough. The dough is ready when it doesn't stick to the hand. If the dough is too crumbly or dry, add a little bit more butter (about 1 tablespoon) until the dough is easy to work with. Divide the dough and pineapple jam (filling) each into 30 equal rounds. Flatten the pastry dough with your palms and put the pineapple filling in the middle and use the dough to cover the filling. Use your palms to round it up and then shape it into a roll about 1 1/2-inch long shape. Use a small paring knife to make criss-cross patterns on the tart and then brush it with the egg wash using a small pastry brush. Place the pineapple tarts on a tray lined with parchment paper, arrange the pineapple tarts so they are at least 1 inch apart of each other. Preheat the oven to 350F (180C) and bake for 20-25 minutes or until light brown. Notes: For the egg wash, you can just use the egg yolk. However, adding condensed milk to the egg wash will make the surface of the pineapple tarts look more glossy and golden I made 24 tarts, bigger in size. You can make about 24-30 tarts, depending on the size you like. I also used 1 tablespoon of shortening, added when kneading the dough. It made the pineapple tarts even more crumbly and melt-in-your mouth. Shortening is optional and not required. If you run into the problem of the pastry dough being too dry or crumbly and very hard to shape and work with, add more room-temperature (softened) butter into your dough and knead the dough again until it's not sticking to your hands and easy to work with

PINEAPPLE TARTS



Pineapple Tarts image

The Lunar New Year is probably my favourite festive season of the year. The whole extended family comes together...and then there are all the preparations that need to be made. There's the cleaning, repainting (which we usually leave to the guys in my family), then there's the baking of treats that we serve during the open house on the second and third days of the celebration, when we invite friends and their families. What is fellowship without food? This is a recipe my aunt and I worked on and altered. Pineapple tarts are my favourite beside my dad's peanut cookies (that's another story).

Provided by C T @inspiredbaking

Categories     Other Snacks

Number Of Ingredients 14

PINEAPPLE JAM
3 - sweet, medium-sized pineapples
300 gram(s) sugar
8 - cloves
1 - large cinnamon stick
PASTRY
900 gram(s) flour
4 - egg yolks*
1 - egg
600 gram(s) unsalted butter, cold and cubed
6 tablespoon(s) sugar
3/4 teaspoon(s) salt
1-2 tablespoon(s) cold water
- *for a firmer pastry, replace yolks with 2 eggs (total 3 eggs), or for a more tender pastry, use 6 egg yolks.

Steps:

  • For the jam: Blend or process pineapple. Drain excess juice by placing blended fruit onto a strainer. Do not drain completely.
  • Cook the pineapple, sugar, cloves and cinnamon over slow fire, stirring from time to time to prevent sticking and burning. Cook until mixture thickens and become slightly glossy. Remove from heat and set aside to cool. Once cool, start rolling into little balls.
  • For the pastry: Use pastry cutter, food processor or rubbing in method to combine cold, cubed butter, flour, sugar and salt. Add in egg and then cold water. When dough forms, turn out onto flat surface and pat together to form a dough ball (I usually divide into 4 and wrap individually), then wrap with plastic wrap or put in ziplock bag to chill for 15 minutes.
  • Preheat oven to 180C (355F). Prepare baking sheets.
  • Lightly flour a flat surface and roll pastry out. Don't use too much flour as this can toughen the pastry. You may cut shapes using cookie cutters or press into little tartlet moulds. Make a little indent on the pastry (if you're cutting shapes) and then place one ball of the pineapple jam in the centre.
  • Place on baking sheets and glaze with egg yolk mixed with milk (optional), then bake for 15 to 20 minutes. The pastry will have a nice golden brown hue.
  • Remove from oven and transfer to wire racks to cool. *I usually work with quarters of the portion at a time as it is humid here and I find smaller portions easier to handle and I like these fresh. Dough can be frozen and jam can be refrigerated. When thawing, dough, never unwrap to thaw as condensation will form on the dough. Only unwrap when dough is soft enough to use. *These have never lasted more than a few days but if making for home then I suggest dividing the jam recipe by three and so on. They are best when fresh. We make new batches every morning when we have an open house.

PINEAPPLE TARTS RECIPE - (4.5/5)



Pineapple Tarts Recipe - (4.5/5) image

Provided by cookism

Number Of Ingredients 14

For the pastry:
350 g of Plain Flour
4 tbsp of Icing Sugar
2 tbsp of Cornstarch
1/4 teaspoon salt
225 g of good quality Unsalted Butter (softened to room temperature)
2 Egg Yolks
1/4 tsp of Vanilla Bean Paste
For egg wash:
1 Egg Yolk
1/2 tbsp of Condensed Milk
For pineapple paste:
2 Fresh Pineapples or 3 cans of Sliced Pineapples (20 oz each)
Heaping 1/2 Cup of Sugar (to taste)

Steps:

  • 1. For fresh pineapples, remove the skin and cut them into chunks for easy blending. If you are using canned pineapple slices instead, drain and squeeze away excess liquid with your hands. Blend pineapples just enough till mushy. 2. Add blended pineapple and sugar into a non-stick saucepan. Stir well and cook under medium low heat, stirring frequently with a wooden spoon to prevent burning. This process will take a while, It will be ready when most of the liquid has evaporated and the paste turns golden. Transfer pineapple paste to a large bowl and let it cool in the fridge. 3. In the meantime, make the pastry. Sieve flour, icing sugar, salt and cornstarch in a large mixing bowl. Add in softened butter into flour mixture. Gently rub butter into the flour with your fingertips until mixture appears like fine crumbs. Add in egg yolks and vanilla bean paste. Gently mix the dough till the ingredients begin to combine. Turn it out onto a work surface and knead to form a dough.The dough is ready when it does not stick to your hand. Add a little butter if it is too dry. Shape dough into a ball and wrap it in a plastic wrap and chill it for 30 minutes before using. 4. Roll cooled pineapple paste into 30 or 40 equal balls, depending on the size of the pineapple tart that you are aiming to make. Firm the pineapple balls in the fridge if you have time. 5. Likewise, divide dough into 30 or 40 equal balls. You can use a kitchen scale for higher accuracy. Flatten dough ball with your fingers and place the pineapple ball in the middle. Carefully wrap the pineapple paste with the dough and shape it into your preferred pineapple tart design. 6. Preheat oven to 180C. Transfer the pineapple tarts onto a baking tray lined with parchment paper. Combine egg yolk and condensed milk in a bowl and brush the tarts with egg wash. Bake for 20 to 25 minutes or till tart turns light brown. Allow tarts to cool before digging into it! Enjoy!

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