Chinese New Year 2012 - Pineapple Tarts
Makes about 160 - 165 tarts
  • 1 kilogram pineapple filling / jam
  • 800 grams all-purpose flour (plain flour)
  • ½ teaspoon salt
  • 4 tablespoons corn flour (corn starch)
  • 125 grams icing sugar
  • 500 grams best quality unsalted butter, at room temperature
  • 4 large egg yolks (75 - 80 grams) + 4 egg yolks (for egg wash)
  1. Divide the pineapple filling - a teaspoon or approximately 6 grams each. Roll into a ball then roll into a small log shape. If the jam becomes too sticky and hard to handle, dip your fingertips in water and continue - it'll be easier to handle after that. Chill the rolled pineapple balls.
  2. Sift the plain flour, salt, corn flour and icing sugar in a clean bowl.
  3. Place the unsalted butter in another bowl. Using an electric mixer, cream the mixture for 30 seconds on low speed and turn the speed up to medium-high and cream for 5 minutes, scraping the sides occasionally until the butter is light, creamy, fluffy and pale in colour.
  4. Beat the 4 egg yolks in a small bowl. While the electric mixer is running on low, drizzle in the beaten egg yolks. Turn up the speed to medium and cream until the egg yolks has been fully incorporated into the butter.
  5. Using a huge rubber spatula or metal spoon, fold in the flour mixture in two batches gently until just incorporated. Do not over-mix or over work the dough - otherwise you will lose the melt-in-the-mouth texture.
  6. Lay a large piece of clingfilm / plastic wrap on the table. Turn the dough out onto the plastic wrap and wrap it up. Chill in the refrigerator for 30 minutes.
  7. Preheat the oven to 180 degrees Celsius. Combine the four egg yolks (reserved for egg wash) with 1 - 2 teaspoons of water / milk until it's a smooth consistency. Set aside.
  8. Line a baking sheet (or several baking sheets if you have a small oven like me) with baking paper. Set aside. Prepare a small dish with water.
  9. Divide the chilled dough - 1 heaping teaspoon or approximately 10 - 12 grams each. Roll them into rounds and flatten them. Dip the chilled pineapple ball into a little bit of water (enough to moisten the outside of the pineapple ball but not drench them). This will keep the pineapple filling moist and not dry out while baking. Place the pineapple ball in the middle of the flattened dough and enclose it. Shape it into a log / desired shape and place it on the lined baking sheet.
  10. Brush the top of the pineapple tarts with a layer of egg wash and bake for 15 minutes. Brush with a second layer of egg wash (if needed) and bake for another 5 minutes, until the top is golden brown in colour.
  11. Cool the tarts completely and store them in an airtight container.
Naggy Notes
- If you don't like sweet pineapple filling or want them to have a tangy taste, mix in several teaspoons of lemon juice into the pineapple filling before rolling them into balls.
- You may wind up with extra pineapple jam, just snack on them!
- Use the best quality butter for a rich, sinful, buttery taste.
- This is not a low-fat snack... so watch your waist line while you indulge in them!
Recipe by Foodie Baker at