Pineapple Tarts – 凤梨挞

Pineapple tarts must be the most popular CNY snack in Singapore! The sweet fibrous pineapple jam filling, seated on a crumbly buttery tart base. Who doesn’t like the sound of that?

Instead of grating the pineapples the traditional way we made use of our Magimix food processor and got the grating down under 1 min! By taking time to slowly cook the pineapple fibre in it’s own juices, the flavour intensify, creating a jam that’s both texturally pleasing and flavorful.

There are a couple of variations to this classic snack, from the “open faced” ones to the rectangular taiwanese variant where the filling is wrapped in the pastry. Our favourite type is still the “open faced” ones because, during the baking process the pineapple jam caramelizes and produces this sweet wonderful taste and aroma that one simply cannot resist.

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  • Servings: 4

  • Time: 1 hr 45 min

  • Skill: Intermediate


    Pineapple Jam:

    1. 2 large honey pineapples

    2. 2 sticks of cinnamon

    3. 1 star anise

    4. 5 cloves

    5. 80g sugar

    6. 80ml honey

    7. juice from half a lemon

    Cookie batter:

    1. 120g cold unsalted butter

    2. 200g plain flour

    3. 1 egg

    4. 20g icing sugar

    5. pinch of salt

    Egg wash:

    1. 1 egg

    2. 1 tbsp water


    1. Remove skin and eyes from 2 large honey pineapples

    2. Cut them into quarters

    3. Grate them using a food processor

    4. Separate the pulp and the juice

    5. Transfer pineapple pulp to a pot

    6. Add 2 sticks of cinnamon,

    7. 1 star anise,

    8. 5 cloves,

    9. ¼ of the pineapple juice

    10. and 80g sugar

    11. Continuously stir the jam while cooking,

    12. adding in the pineapple juice a little at a time

    13. Once the pineapple jam starts to dry out and darken add 80ml honey

    14. Add juice from half a lemon

    15. Remove cinnamon, star anise and cloves from the jam

    16. Continuously stir until jam becomes dry and sticky

    17. Set aside to let it cool down completely

    18. Roll jam in to 10g balls and set aside on a tray with baking paper

    19. Add 200g plain flour to the food processor

    20. Add 120g cold unsalted butter.

    21. Pulse until mixture become a crumbly like consistency

    22. Add an egg,

    23. 20g icing sugar,

    24. and a pinch of salt

    25. Mix well until a dough form

    26. Dust your worktop with flour

    27. Knead dough until it becomes a smooth ball

    28. Divide dough into 4 portions

    29. Flatten dough to around 1 cm

    30. Cut them into pieces using a pineapple tart cutter

    31. Add pineapple balls on top

    32. Brush with egg wash

    33. Bake in 180ºC oven for 10 to 15 mins or till lightly brown

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