Home » Flower Blossom Pineapple Tarts 花朵黄梨塔

Flower Blossom Pineapple Tarts 花朵黄梨塔

by Angie Liew
Cool tarts completely on wire rack.

 


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Flower Blossom Pineapple Tarts Recipe 花朵黄梨塔食谱

Flower Blossom Pineapple Tarts Recipe 花朵黄梨塔食谱

An Open-Faced Traditional Pineapple Tarts Recipe: Flower Blossom Pineapple Tarts

This is an open-faced pineapple tarts recipe. Pineapple tarts (黄梨塔) are small, bite-size pastries topped with pineapple jam. They are very popular during festive periods, be it Chinese New Year, Hari Raya, Deepavali or Christmas. They also make your high tea an extra special one. Making pineapple tarts may be laborious, especially if you are making your own jam (See our recipe on How To Make Pineapple Jam). However when done well, they are well worth the effort as they taste so much better than those purchased commercially.

Flower Blossom Pineapple Tarts Recipe

Melt In The Mouth Buttery Pineapple Tarts 

These homemade flower blossom pineapple tarts have a golden finish and look dainty and pretty, like a golden and cherry sunflower. The tart pastry is extremely crumbly and buttery, they make the perfect melt-in-the-mouth pineapple tarts. So, for those who love buttery pineapple tarts that has the melt-in-the-mouth effect, THIS is the recipe for you.

Flower Blossom Pineapple Tarts Recipe

Try Making Your Own Homemade Pineapple Jam For Pineapple Tarts

Want to make your very own pineapple jam for these delicious tarts? See our recipe on How To Make Pineapple Jam! Making pineapple tarts with homemade pineapple jam instead of store-bought jam is really worth the extra effort, as the homemade jam is filled with fragrance of fresh pineapples and incredible aroma of spices. We also have an earlier recipe on How To Make Rose Pineapple Tarts, a rose-shaped variation of the traditional pineapple tarts. 

As always, ENJOY!

Flower Blossom Pineapple Tarts Recipe

Flower blossom pineapple tarts recipe ingredients list 花朵黄梨塔食料

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Flower Blossom Pineapple Tarts 花朵黄梨塔

Recipe by Huang Kitchen, Angie Liew
This is a recipe for open-faced pineapple tarts. These homemade flower blossom pineapple tarts have a golden finish and look dainty and pretty, like a golden and cherry sunflower. The tart pastry is extremely crumbly and buttery, they make the perfect melt-in-the-mouth pineapple tarts.
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Prep Time30 mins
Cook Time18 mins
Total Time1 hr 18 mins
Course: Baking
Cuisine: Asian, Baking, Malaysian
Keyword: cookies, Festive Food
Servings: 68 pineapple tarts

Ingredients

Pastry:

  • 150 gram butter, cold, cut into cubes
  • 120 gram all-purpose flour, sifted
  • 120 gram Self-raising flour, sifted
  • 1/4 tsp salt
  • 1 egg yolk
  • 2 tbsp water, ice water

Filling:

  • 340 gram pineapple jam, homemade or store-bought, formed into lime-sized balls, 5g each

Egg Wash:

  • 1 egg yolk, room temperature
  • 1 tbsp milk, or water, room temperature

    Instructions

    • Dainty Pineapple Tarts - ingredients
      Have ready all ingredients to make the pastry dough for the pineapple tarts.
    • Pineapple Jam Recipe - enjoy
      Also have ready some homemade or store-bought pineapple jam. For open-faced pineapple tarts, the pineapple jam can be slightly moist as it will continue to dry out when baked.
    • Dainty Pineapple Tarts - roll pineapple jam into balls
      Roll the pineapple filling/paste into balls, about 5 gram each. This can be done ahead of time and set aside until needed. To do this, have a wet cloth nearby so you can wet your hands slightly to prevent the pineapple paste from sticking to your hands when you shape them.
    • Dainty Pineapple Tarts - cube cold butter
      Cut cold butter straight from the refrigerator into cubes and leave to chill in the refrigerator until ready to be used.
    • Dainty Pineapple Tarts - sieve flour
      To make the crust pastry, first sift all-purpose flour, self raising flour and salt into a large mixing bowl.
    • Dainty Pineapple Tarts - whisk together
      Using a whisk, mix everything together.
    • Dainty Pineapple Tarts - cold butter cubes in flour
      Add in COLD diced butter cubes.
    • Dainty Pineapple Tarts - cut butter into flour to fine crumbs
      Using a pastry cutter, cut the cold butter into the flour mixture until mixture resembles fine bread crumbs. This is to create flaky layers in the pineapple tarts.
    • Dainty Pineapple Tarts - mix yolk and water
      Meanwhile, mix together the egg yolk and ice cold water.
    • Dainty Pineapple Tarts - combine yolk and flour mixture
      Add the combined egg yolk and cold water into the coarse crumb flour mixture.
    • Rose Pineapple Tarts Recipe - gather dough
      Lightly gather to form a soft dough.
    • Rose Pineapple Tarts Recipe - refrigerate
      Cover with cling wrap and chill in the refrigerator for 30 minutes to firm up the dough.
    • Dainty Pineapple Tarts - divide chilled dough
      Divide the chilled dough in halves for better handling. Work on one half first and leave the other half chilled in refrigerator.
    • Dainty Pineapple Tarts - roll dough
      Using a rolling pin, roll the chilled pastry dough into 0.5cm thick on a lightly floured board.
    • Dainty Pineapple Tarts - stamp tart shells
      Using a pineapple tart mould, stamp into 3 cm rounds of tart shells. Press firmly on the dough and dislodge the tart shells carefully from mould.
    • Dainty Pineapple Tarts - arrange on baking tray
      Arrange the stamped tart shells onto a baking tray.
    • Dainty Pineapple Tarts - egg wash
      Brush the surface of the tart shells with egg wash.
    • Dainty Pineapple Tarts - preheat oven
      Then preheat the oven to 175 degree C. You can start to preheat the oven about 15 minutes before you finish moulding. Otherwise just preheat after you are done with the moulding.
    • Dainty Pineapple Tarts - bake
      Then baked the tart shells in the preheated oven for 10 minutes.
    • Dainty Pineapple Tarts - flatten leftover pastry
      Meanwhile, gather the leftover pastry dough and roll to flatten it.
    • Dainty Pineapple Tarts - cut small shapes
      Using a fondant cutter, cut mini flower shapes to be put on top of the pineapple jam. Set aside for later use.
    • Dainty Pineapple Tarts - cool on wire rack
      After 10 minutes, remove the partial baked tart shells from the oven onto a wire rack.
    • Dainty Pineapple Tarts - top with jam
      Fill the centre of each tart shell with a rolled pineapple jam.
    • Dainty Pineapple Tarts - top with small shapes
      Then top with the cut out mini flower shape pastry dough.
    • Dainty Pineapple Tarts - bake tarts again
      Return the filled tart shells into the oven to bake for another 5 to 6 minutes, or until the tarts turn light golden in colour. And we're done!
    • Dainty Pineapple Tarts - cool on rack
      When baked, allow the pineapple tarts to cool on baking tray for about 5 minutes.
    • Dainty Pineapple Tarts - cool completely
      Then transfer the baked pineapple tarts to a wire rack to cool completely.
    • Flower Blossom Pineapple Tarts Recipe Feature Photo
      It is important to have the pineapple tarts to be completely cooled before storing in airtight container.
    • Dainty Pineapple Tarts - finished tarts
      These dainty pineapple tarts are characteristically so buttery, crumbly and oh so melt-in-the-mouth! As always, ENJOY!

Enjoy!

Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!

Notes

Cold butter and ice water are the keys to a successful crust pastry for these tarts.
Light handling of the pastry dough is important so as to ensure the pastry to have the melt in the mouth effect.
It pastry sticks to the mould cutter, lightly dust the cutter with flour so that the pastry can be released easily.
Pineapple tarts must be cooled completely before storing so that they will not turn mouldy easily.
Do not cool pineapple tarts under the fan as this will soften the pastry.

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Leave a Comment

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9 comments

Isabella February 13, 2021 - 3:41 pm

Happy Chinese New Year 2021 to you and your family Chef Huang!! This Pineapple Tart Pastry is the BEST OF THE BEST EVER!
The entire tart just MELTS in your mouth. It helps that the jam is not baked for a long time, therefore it maintains its sweetness and light texture. There is also no sugar added into the pastry! Very guilt free…lol..
Finally when u pop the tart into your mouth…you are in Pineapple Tart Heaven.. So Shiok! Hahaha! To top it off , it is decorated with a decadent petite flower, making it so pretty. Definitely my go to recipe forever. Thank you again!

Reply
Angie Liew February 17, 2021 - 12:38 pm

Happy Chinese New Year to you and family too. Am very happy to know you love this pineapple tart recipe. It’s my daughter’s favourite too. Thanks for your encouraging feedback. Enjoy!

Reply
Yash February 11, 2021 - 10:26 pm

Hi, I’m going to ask the same question as Pom, “Without self-raising flour, can I use all-purpose flour and add baking powder and salt?”

Reply
Angie Liew February 12, 2021 - 1:01 am

Yes, you can. But leave out the salt if you are using salted butter. Hope this helps to explain. Thanks

Reply
Jen February 8, 2021 - 10:21 am

How do i prevent the pineapple from falling off the tart? How to make them stick better to the tart? After i store them in the container some pineapple will fall off.

Reply
Angie Liew February 10, 2021 - 1:09 am

You can brush some egg wash in the middle before you top with the pineapple jam. That will hold the jam onto the tarts. Thanks

Reply
Sunita Babu September 3, 2020 - 6:09 pm

how can I replace the 1 egg yolk in the recipe if I want a tart which is eggless?

Reply
Angie Liew September 3, 2020 - 11:45 pm

You can just skip the egg yolk if you want an eggless pineapple tarts. Adding the egg yoke gives a softer and more crumbly texture.Hence the texture of the pineapple dough will not be as soft but the taste will still be great. Thanks

Reply
Pom May 1, 2020 - 7:57 pm

Without self raising flour, can I use all purpose flour and add baking powder and salt?

Reply
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