Rose Pineapple Tarts 玫瑰黄梨塔

by Angie Liew
Rose Pineapple Tarts Recipe 黄梨塔

 

 

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Rose Pineapple Tarts Recipe 玫瑰黄梨塔

A Must Have Festive Cookie: Rose Pineapple Tarts (Tat Nenas Ros) 玫瑰黄梨塔 

Chinese New Year is fast approaching so if there is only one cookie to bake, that cookie has to be pineapple tarts. If want to be more festive, then make these rose shaped, rose pineapple tarts (玫瑰黄梨挞/黄梨塔). These delicious, melt-in-the-mouth pineapple tarts are a favourite festive treat among Malaysians, especially significant among the Chinese during Chinese New Year as the pronunciation of pineapple (“onglai”) simply means “PROSPERITY COMING OUR WAY”.

They also have a golden finish when baked which signifies wealth and prosperity. So, it’s a MUST have in every household during festive seasons. The beautiful rose shape makes these rose pineapple tarts even more festive looking. And, they are highly addictive too!

 

Rose Pineapple Tarts Recipe 玫瑰黄梨塔

Classic Pineapple Tarts, Made In Beautiful Rose Shapes

The design of rose pineapple tarts is especially suited for the festive seasons, as it looks so festive and represents flower blooming amidst a happy and harmonious atmosphere during the festivities. The buttery, melt-in-the-mouth pastry enveloping the juicy pineapple jam makes these rose pineapple tarts simply irresistible. Once you have made these tarts yourself, you will definitely want to make them for every festive celebration, as they are not just buttery delicious, but are extremely easy to make too. These homemade pineapple tarts are definitely so much better than store bought ones!

 

Rose Pineapple Tarts Recipe 玫瑰黄梨塔

A Must Try Pineapple Tart Recipe: Pineapple Tarts That Are So Delicious And Easy To Make

Rose pineapple tarts are basically a rose shaped cookie with a pineapple filling in a buttery and crumbly pastry. I’m using the delicious pineapple jam that I’ve made in the previous recipe (click here for the recipe). The filling is made from fresh and juicy pineapple cooked till dry with sugar and reduced to a golden brown colour pineapple jam. The outer pastry is made by first rubbing cold butter into dry flour mixture till it resembles coarse crumbs.

 

Rose Pineapple Tarts Recipe 玫瑰黄梨塔

Rose Pineapple Tarts Recipe 玫瑰黄梨塔

Then add in the wet egg yolk mixture and mixed till a dough is formed. The crumbly pastry when baked resembles shortbread. Use a good quality butter to get a truly buttery fragrance. Then, use a cookie crimper to shape the dough balls into rose shape or any of your desired design. Glaze the finished pineapple tarts with egg wash before baking. And we’re done. Enjoy!

 

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Print Recipe
Print Recipe
Rose Pineapple Tarts 玫瑰黄梨塔
By Angie Liew of Huang Kitchen
A must have festive cookie, these Rose Pineapple Tarts are made in the shape of beautiful roses. These pineapple tarts are buttery, melt in the mouth and absolutely irresistible.⁠ With a delicious pineapple jam filling wrapped in a buttery and crumbly pastry, these pineapple tarts are simply addictive. The filling is made from fresh and juicy pineapple, cooked till dry with sugar and reduced to a golden brown colour pineapple jam. The outer crust is made of a wonderfully buttery shortcrust pastry.⁠
Serving For
80tarts
Prep Time
2hours
Passive Time
30minutes
Cook Time
20minutes
Serving For
80tarts
Prep Time
2hours
Passive Time
30minutes
Cook Time
20minutes
Ingredients
Pastry:
Filling:
Egg wash:
Change Servings?
tarts
Change Unit?
Change Servings?
tarts
Change Unit?
Instructions
  1. First, have ready all ingredients needed to make the pineapple tarts.
    First, have ready all ingredients needed to make the pineapple tarts.
    First, have ready all ingredients needed to make the pineapple tarts.
    First, have ready all ingredients needed to make the pineapple tarts.
  2. Also have ready some homemade pineapple jam (https://www.huangkitchen.com/pineapple-jam/). For this enclose pineapple tarts, a thicker pineapple paste is preferred. Otherwise, use store bought pineapple jam will do.
    Also have ready some homemade pineapple jam (https://www.huangkitchen.com/pineapple-jam/). For this enclose pineapple tarts, a thicker pineapple paste is preferred. Otherwise, use store bought pineapple jam will do.
    Also have ready some homemade pineapple jam (https://www.huangkitchen.com/pineapple-jam/). For this enclose pineapple tarts, a thicker pineapple paste is preferred. Otherwise, use store bought pineapple jam will do.
    Also have ready some homemade pineapple jam (https://www.huangkitchen.com/pineapple-jam/). For this enclose pineapple tarts, a thicker pineapple paste is preferred. Otherwise, use store bought pineapple jam will do.
  3. To make the pineapple tarts, first 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.
    To make the pineapple tarts, first 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.
    To make the pineapple tarts, first 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.
    To make the pineapple tarts, first 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.
  4. Cut cold butter straight from the refrigerator into cubes and leave to chill in the refrigerator until ready to be used.
    Cut cold butter straight from the refrigerator into cubes and leave to chill in the refrigerator until ready to be used.
    Cut cold butter straight from the refrigerator into cubes and leave to chill in the refrigerator until ready to be used.
    Cut cold butter straight from the refrigerator into cubes and leave to chill in the refrigerator until ready to be used.
  5. Add sifted all-purpose flour, cornflour,icing sugar and salt into a large mixing bowl. Mix well to combine.
    Add sifted all-purpose flour, cornflour,icing sugar and salt into a large mixing bowl. Mix well to combine.
    Add sifted all-purpose flour, cornflour,icing sugar and salt into a large mixing bowl. Mix well to combine.
    Add sifted all-purpose flour, cornflour,icing sugar and salt into a large mixing bowl. Mix well to combine.
  6. Then add in the chilled butter cubes.
    Then add in the chilled butter cubes.
    Then add in the chilled butter cubes.
    Then add in the chilled butter cubes.
  7. Using a pastry cutter or pointed end of a fork, cut the butter into the flour mixture until it resembles fine bread crumbs. You essentially want to coat the butter crumbs in the flour mixture.
    Using a pastry cutter or pointed end of a fork, cut the butter into the flour mixture until it resembles fine bread crumbs. You essentially want to coat the butter crumbs in the flour mixture.
    Using a pastry cutter or pointed end of a fork, cut the butter into the flour mixture until it resembles fine bread crumbs. You essentially want to coat the butter crumbs in the flour mixture.
    Using a pastry cutter or pointed end of a fork, cut the butter into the flour mixture until it resembles fine bread crumbs. You essentially want to coat the butter crumbs in the flour mixture.
  8. Beat together the egg yolks, cold water and vanilla extract.
    Beat together the egg yolks, cold water and vanilla extract.
    Beat together the egg yolks, cold water and vanilla extract.
    Beat together the egg yolks, cold water and vanilla extract.
  9. Then add the wet egg mixture into the butter flour mixture.
    Then add the wet egg mixture into the butter flour mixture.
    Then add the wet egg mixture into the butter flour mixture.
    Then add the wet egg mixture into the butter flour mixture.
  10. Using your fingertips or the tips of a fork, gently gather all the butter crumbs into one large dough ball. Be sure NOT to knead the dough as that the dough remains crumbly.
    Using your fingertips or the tips of a fork, gently gather all the butter crumbs into one large dough ball. Be sure NOT to knead the dough as that the dough remains crumbly.
    Using your fingertips or the tips of a fork, gently gather all the butter crumbs into one large dough ball. Be sure NOT to knead the dough as that the dough remains crumbly.
    Using your fingertips or the tips of a fork, gently gather all the butter crumbs into one large dough ball. Be sure NOT to knead the dough as that the dough remains crumbly.
  11. Cover with cling wrap and chill in the refrigerator for about 30 minutes.
    Cover with cling wrap and chill in the refrigerator for about 30 minutes.
    Cover with cling wrap and chill in the refrigerator for about 30 minutes.
    Cover with cling wrap and chill in the refrigerator for about 30 minutes.
  12. When chilled, roll the dough into balls, about 10 gram for each dough ball.
    When chilled, roll the dough into balls, about 10 gram for each dough ball.
    When chilled, roll the dough into balls, about 10 gram for each dough ball.
    When chilled, roll the dough into balls, about 10 gram for each dough ball.
  13. To make the pineapple tarts, first flatten the rolled dough ball. Then place a piece of the rolled pineapple jam filling in the middle.
    To make the pineapple tarts, first flatten the rolled dough ball. 
Then place a piece of the rolled pineapple jam filling in the middle.
    To make the pineapple tarts, first flatten the rolled dough ball. Then place a piece of the rolled pineapple jam filling in the middle.
    To make the pineapple tarts, first flatten the rolled dough ball. 
Then place a piece of the rolled pineapple jam filling in the middle.
  14. Bring the edges of the dough together and press lightly to seal. Next, roll it in between your palms to shape it into a ball.
    Bring the edges of the dough together and press lightly to seal. Next, roll it in between your palms to shape it into a ball.
    Bring the edges of the dough together and press lightly to seal. Next, roll it in between your palms to shape it into a ball.
    Bring the edges of the dough together and press lightly to seal. Next, roll it in between your palms to shape it into a ball.
  15. Using a plastic crimper, crimp the rolled pineapple tart into a rose shape. (Watch my video on how to crimp the tarts).
    Using a plastic crimper, crimp the rolled pineapple tart into a rose shape. (Watch my video on how to crimp the tarts).
    Using a plastic crimper, crimp the rolled pineapple tart into a rose shape. (Watch my video on how to crimp the tarts).
    Using a plastic crimper, crimp the rolled pineapple tart into a rose shape. (Watch my video on how to crimp the tarts).
  16. Continue to roll and crimp for the rest of the pineapple rolled dough balls. Then arrange the rose shape pineapple tarts on a baking tray.
    Continue to roll and crimp for the rest of the pineapple rolled dough balls. Then arrange the rose shape pineapple tarts on a baking tray.
    Continue to roll and crimp for the rest of the pineapple rolled dough balls. Then arrange the rose shape pineapple tarts on a baking tray.
    Continue to roll and crimp for the rest of the pineapple rolled dough balls. Then arrange the rose shape pineapple tarts on a baking tray.
  17. Meanwhile, in a small bowl, mix the egg yolk and water together for the glaze. Be sure to strain the egg wash through a sifter to remove any parts of the egg that didn't incorporate.
    Meanwhile, in a small bowl, mix the egg yolk and water together for the glaze. Be sure to strain the egg wash through a sifter to remove any parts of the egg that didn't incorporate.
    Meanwhile, in a small bowl, mix the egg yolk and water together for the glaze. Be sure to strain the egg wash through a sifter to remove any parts of the egg that didn't incorporate.
    Meanwhile, in a small bowl, mix the egg yolk and water together for the glaze. Be sure to strain the egg wash through a sifter to remove any parts of the egg that didn't incorporate.
  18. Brush the glaze on the pineapple tarts with a brush.
    Brush the glaze on the pineapple tarts with a brush.
    Brush the glaze on the pineapple tarts with a brush.
    Brush the glaze on the pineapple tarts with a brush.
  19. Bake in a preheated oven of 180 degree C (350 degree F) for 20 to 25 minutes or until the pineapple tarts turn golden brown in colour.
    Bake in a preheated oven of 180 degree C (350 degree F) for 20 to 25 minutes or until the pineapple tarts turn golden brown in colour.
    Bake in a preheated oven of 180 degree C (350 degree F) for 20 to 25 minutes or until the pineapple tarts turn golden brown in colour.
    Bake in a preheated oven of 180 degree C (350 degree F) for 20 to 25 minutes or until the pineapple tarts turn golden brown in colour.
  20. Once baked, remove the baking sheet to cool on wire rack for about 10 minutes. The pineapple tarts are very soft when hot so let it cool down before transferring them.
    Once baked, remove the baking sheet to cool on wire rack for about 10 minutes. The pineapple tarts are very soft when hot so let it cool down before transferring them.
    Once baked, remove the baking sheet to cool on wire rack for about 10 minutes. The pineapple tarts are very soft when hot so let it cool down before transferring them.
    Once baked, remove the baking sheet to cool on wire rack for about 10 minutes. The pineapple tarts are very soft when hot so let it cool down before transferring them.
  21. Transfer the baked pineapple tarts to cool completely on wire rack before storing in airtight containers.
    Transfer the baked pineapple tarts to cool completely on wire rack before storing in airtight containers.
    Transfer the baked pineapple tarts to cool completely on wire rack before storing in airtight containers.
    Transfer the baked pineapple tarts to cool completely on wire rack before storing in airtight containers.
  22. These pineapple tarts are a great favourite during festive seasons especially for Chinese New Year. No Chinese New Year is complete without these pineapple tarts. So Enjoy!
    These pineapple tarts are a great favourite during festive seasons especially for Chinese New Year. No Chinese New Year is complete without these pineapple tarts. So Enjoy!
    These pineapple tarts are a great favourite during festive seasons especially for Chinese New Year. No Chinese New Year is complete without these pineapple tarts. So Enjoy!
    These pineapple tarts are a great favourite during festive seasons especially for Chinese New Year. No Chinese New Year is complete without these pineapple tarts. So Enjoy!
Notes

Ensure the butter used is in small cubes and are cold.

Using a pastry cutter or a fork to cut the butter into the flour prevent the cold butter from melting as there is no contact with heat.

Roll the pineapple filling into balls a day ahead so that it will be easier and faster to assemble the tarts.

Do not handle the dough too long so wrap the dough with the pineapple fillings as quick as possible.

Make sure the baked pineapple tarts are cool completely before storing to avoid mould from forming. However, do not cool pineapple tarts under the fan as this will soften the pastry.

 

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Leave a Comment

2 comments

Chelsy K February 5, 2016 - 1:18 pm

Can I substitute icing sugar with normal sugar?

Reply
huangkitchen February 5, 2016 - 6:37 pm

Yes, you can but the finely ground icing sugar tends to absorb into the flour mixture better making the pastry finer in texture. Hope this helps.

Reply

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