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!
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!
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.
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!
Rose Pineapple Tarts 玫瑰黄梨塔
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- 400 gram all-purpose flour, sifted
- 50 gram cornflour, sifted
- 45 gram icing sugar, sifted
- ¼ tsp salt
- 280 gram butter, cut into cubes, chilled
- 3 egg yolks, large, lightly beaten
- 3 tbsp COLD water, or ice water
- ½ tsp vanilla extract
- 400 gram pineapple jam, homemade or store bought
- 1 egg yolk
- 1 tbsp water
- First, have ready all ingredients needed to make the pineapple tarts.
- Also have ready some homemade pineapple jam (http://www.huangkitchen.com/pineapple-jam/). For this enclose pineapple tarts, a thicker pineapple paste is preferred. Otherwise, use store bought pineapple jam will do.
- 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.
- Cut cold butter straight from the refrigerator into cubes and leave to chill in the refrigerator until ready to be used.
- Add sifted all-purpose flour, cornflour,icing sugar and salt into a large mixing bowl. Mix well to combine.
- Then add in the chilled butter cubes.
- 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.
- Beat together the egg yolks, cold water and vanilla extract.
- Then add the wet egg mixture into the butter flour mixture.
- 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.
- Cover with cling wrap and chill in the refrigerator for about 30 minutes.
- When chilled, roll the dough into balls, about 10 gram for each dough ball.
- To make the pineapple tarts, first flatten the rolled dough ball. Then place a piece of the rolled pineapple jam filling in the middle.
- 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.
- Using a plastic crimper, crimp the rolled pineapple tart into a rose shape. (Watch my video on how to crimp the tarts).
- 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.
- 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.
- Brush the glaze on the pineapple tarts with a brush.
- 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.
- 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.
- Transfer the baked pineapple tarts to cool completely on wire rack before storing in airtight containers.
- 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!
Hi Angie, may I know how long the tarts can last when stored in room temperature (Singapore indoor weather), versus in the fridge? Thanks
Do I use unsalted butter?
Can I use plain flour?
Yes, you can use unsalted butter and also plain flour.
We followed your recipe and the results were fantastic! Crumbly melt in your mouth pastry with sweet-tart pineapple filling in the middle- simply delicious! Thanks!
Great to know you enjoyed the pineapple tarts. Thanks for the feedback.
Hi! Regarding the pastry dough, I noticed some recipes ask to cut butter into flour (like this one) whereas some cream the butter with sugar first, before adding in flour. I was wondering what difference does this make in the pastry.
Th first method of cutting butter into flour is called the ‘rubbing-in’ method. This method produces a finer and more tender like melt in the mouth crumb.
The other creaming method produces texture that may not be as crumbly. Hope this helps to clarify.
Thanks for the clarification! 🙂
hello, may i know what can be the factor causing my tart break? Thanks for your response in advance!
Hi, make sure your dough is enough to wrap the pineapple paste as the dough will expand during the baking process so if there is not enough dough to seal the tart together, the jam will be exposed. Nevertheless, if there is some cracks during baking, you can just lightly press to conceal while the tarts are still hot. Hope this helps to clarify. Thanks
Can I substitute icing sugar with normal sugar?
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.