Melt-in-the-mouth pineapple tarts

Pineapple Jam TartPineapple tart

I grew up in Singapore and every Chinese New Year I looked forward to my aunty’s pineapple tarts. They are simply the best. Her recipe is also a well guarded secret. I did get hold of her recipe once but stupidly I lost it. I was eighteen year old then. My daughter had a chance to visit Singapore in 2013, to see her grandma, uncle and relatives. Amongst the many things, she was fascinated with the pineapple tarts that my aunty made. When we came home to America she made a point to look up for pineapple tart recipes. She found many versions on the internet but this is the one she adopted and improvised with great success.

Pineapple Tarts

Made from sweet honey pineapples, the flesh is grated rather than blended, and then boiled down to a thick jam using a right quantity of sugar.


Pineapple TartsHomemade strawberry jam and pineapple tarts

The fibrous content of the pineapple gives the jam it’s lovely body shape. As you can see, the strawberry ones look like sunken ships.


Pineapple tart cooke cuttie
Mini tart cookie cutter

There’s no substitute for the real thing but try this trick of using crushed pineapples… from a tin. The cooking time is obviously drastically reduced. Taste wise, the cookies are fabulous!

p.s. if you cannot find a pineapple tart cutter, just improvise. You can make tart cases freehand and just fill them up with jam.


Shortcrust pastry
  • 10.58 Ounces (300 grams) All purpose flour
    5.64 Ounces (160 grams) Chilled salted butter, dice
    3 to 4 Tablespoons icy cold water
A picture speaks a thousand words!



1. In a food processor, pulse the flour and chilled butter until it resembles fine breadcrumbs.

2. While the food processor is running, slowly add 1 tbsp of water at a time until the mixture forms a dough.

3. Take the pastry out of the food processor and gather the dough into a ball.

4. Wrap pastry in cling film and chill in the fridge for at least 15 minutes.

Pineapple jam ingredients
14 Oz (400g) of crushed pineapple in juice from a tin
¼ cup of packed light brown sugar

1. Cook the tin pineapple with the brown sugar over a medium heat, stirring constantly, until the moisture has almost completely evaporated.

2. Be careful not to burn the mixture.

3. Allow mixture to cool totally before making the tarts.

4. To make the tarts, simply take the chilled pastry out and let it warm up slightly in room temperature for about 2 minutes.

5. Using a rolling pin, roll out the pastry to about ¼ inch in thickness.

6. Use a tart pastry cutter and cut out the shapes and fill with the pineapple jam.

7. Bake in the oven for 15 minutes at 350°F.


pineapple-tarts-cases pineapple-tarts
KB - A kitchen full of beans!

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