Pineapple tart is a delightful pastry that combines a buttery, melt-in-your-mouth crust with a sweet and tangy pineapple filling. Popular in many Southeast Asian countries, especially during festive celebrations like Chinese New Year and Hari Raya, this tart has become a beloved treat around the world. Despite its tropical roots, the technique and elegance of making pineapple tarts have a touch of French pastry influence, like croissants.
The base of a pineapple tart is often a rich, shortcrust pastry, reminiscent of classic French tart dough. The dough is made with butter, flour, and egg yolks, giving it a smooth, crumbly texture that contrasts beautifully with the sticky filling. The pineapple jam is slow-cooked to perfection, allowing the fruit’s natural sweetness and acidity to shine through.
In some modern versions, bakers incorporate elements of French patisserie by shaping the tarts into elegant mini tartlets or using decorative lattice patterns on top. These small touches add a bit of French flair to the traditional dessert. While pineapple tart is not originally a French creation, it showcases how global and French-inspired baking techniques can come together in delicious harmony.
Pineapple tarts can be made in various forms, open-faced, enclosed like a cookie, or rolled into bite-sized morsels. No matter the shape, the balance of rich pastry and fruity filling makes each bite a burst of flavor and texture.
Perfect with a cup of tea or served at celebrations, pineapple tarts are both a nostalgic and luxurious treat. They may not be French in origin, but their elegance, craftsmanship, and presentation easily rival that of a French patisserie dessert.
Whether you bake them for a holiday, a gift, or simply to enjoy, pineapple tarts offer a perfect blend of tradition, tropical sweetness, and a hint of French inspiration.
Ingredients
- 250 g flour All-purpose
- 125 g butter Cold and cubed
- 50 g sugar
- 1 egg yolk Large
- 1 tablespoon ice water
- 300 g pineapple jam Store-bought or homemade
Instructions
- Preheat the oven to 180°C (350°F).
- In a large bowl, combine the flour and sugar.
- Add the cubed butter and use your fingers to rub it into the flour mixture until it resembles breadcrumbs.
- Add the egg yolk and ice water, and mix until the dough comes together.
- Wrap the dough in plastic wrap and chill in the refrigerator for 15 minutes.
- Roll out the dough on a lightly floured surface to a 1/4-inch thickness.
- Cut out circles using a tart cutter and place into tart molds.
- Fill each tart with a spoonful of pineapple jam.
- Optionally, create a lattice design with leftover dough on top of each tart.
- Bake for 20 minutes, or until the tarts are golden brown.
- Allow the tarts to cool before serving.
Nutrition
These were a hit! I didn’t have pineapple jam so I used strawberry instead, and it turned out great! ⭐⭐⭐⭐⭐
This is not a tart, this is just cookies with jam on top! 😝
I get what you’re saying! It does look more like cookie cups than a tart. 😂 But still, who doesn’t love jam? 🤷♀️
I love these tarts! A little too sweet for my taste, but my kids gobbled them up. Could cut back on sugar maybe.
I love pineapple, but I’m allergic to it. Can I use applesauce instead? Any suggestions, please? 🍏
You can try applesauce, but it won’t taste the same as pineapple. Maybe use some lemon juice for a tangy flavor?
Sounds weird, but if you’re allergic, I guess you gotta be careful! Never tried it tho. Good luck!
I messed up the lattice. It looks kinda like a failed attempt at a spider web 😂 but they still tasted amazing.
What kinda jam can I use besides pineapple? I’m allergic to pineapple n I wanna try this recipe. 😭
You can use any other fruit jam instead of pineapple, like strawberry or apricot! I think raspberry could also work. 😊
I dunno, but isn’t all jam just sugar? Just pick something you like. Or try skipping the jam altogether!
Not gonna lie, I messed up and rolled it too thick. Tasted fine but the centers were kind of doughy. Still edible, just not pretty.
Honestly that’s still a win if it tasted fine! Doughy centers usually mean the tarts needed a bit more time in the oven or the dough was rolled a touch thicker than ideal. Next time, try rolling slightly thinner or bake 2–5 minutes longer until you see deeper golden edges.
Nice and simple. I love how few ingredients it needs. Will make again for sure.
I think I prefer peach over pineapple. This recipe seemed nice, but I doubt I’ll try it.
Why bother? Peaches are way better!! Pineapple jam is just too sweet. I wouldn’t try it either.
I get that! Peach tart sounds great too! But you should give this a try, pineapple has its own charm!
I’m not a baker and this was still doable. The dough was crumbly at first but came together after I added the ice water slowly.