Description

These irresistible Pineapple Tarts offer a perfect homemade sweet escape with their crisp and flaky pastry paired with rich, fragrant pineapple jam. Crafted from scratch using all-purpose flour, cold butter, and a luscious pineapple filling simmered with sugar and cloves, these tarts deliver a delightful balance of buttery richness and tropical sweetness, ideal for any festive occasion or a special treat.

Ingredients

Scale

Pastry Dough

2.5 cups all-purpose flour
2 tablespoons cornstarch
0.25 teaspoon salt
4 tablespoons confectioners’ sugar
2 sticks unsalted butter (cold)
2 egg yolks
1 egg yolk (for egg wash)
0.5 tablespoon condensed milk

Pineapple Filling

30 oz sliced pineapples (ripe)
10 tablespoons sugar (adjust based on sweetness)
1 teaspoon cloves (optional)

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Instructions

Mix Dry Ingredients: Whisk together the all-purpose flour, cornstarch, salt, and confectioners’ sugar in a large mixing bowl until well combined to create an even dry base for the pastry.
Cut in Butter: Cut the cold unsalted butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs, which ensures a flaky texture in the baked tart shell.
Add Egg Yolks to Form Dough: Incorporate the two egg yolks into the dry mixture gently, bringing the ingredients together to form a soft dough without overworking it.
Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to rest and firm up, making it easier to roll out and shape.
Prepare Pineapple Jam: In a saucepan over medium heat, cook the sliced pineapples together with sugar and cloves, stirring occasionally until the mixture reduces and thickens into a jam-like consistency suitable for filling.
Roll Out Dough: On a lightly floured surface, roll out the chilled dough to your desired thickness, typically around 1/8 inch, ready for shaping and filling.
Fill Pastries: Cut the dough into desired shapes and place a generous spoonful of the pineapple jam onto each, carefully handling the filling to prevent spills.
Apply Egg Wash: Mix the remaining egg yolk with the condensed milk and lightly brush the edges of each pastry for a glossy, golden finish once baked.
Bake Pastries: Place the tarts on a baking sheet lined with parchment paper and bake in your preheated oven at 350°F (175°C) for about 20-25 minutes or until they turn golden brown and fragrant.

Notes

Ensure the unsalted butter is cold to achieve a flaky pastry texture.
Adjust sugar quantity in the pineapple jam depending on the natural sweetness of your pineapples to avoid overly sweet or bland filling.
The optional cloves add a warm spice note, but can be omitted if you prefer a pure pineapple flavor.
Refrigerate the dough before rolling to make handling easier and to improve texture.
Use parchment paper or a silicone baking mat to prevent sticking during baking.
Store baked tarts in an airtight container to maintain freshness for up to 3 days.