Pineapple Tarts Recipe - Food.com (2024)

4

Submitted by justcallmetoni

"This recipe reminds me of the dainty bites served at many Chinese bakeries, particulary around New Years. I have not tried this one but am keeping it here for safekeeping. Should you try this before I do, comments on the preparation as well as results are welcome."

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Ready In:
2hrs 30mins

Ingredients:
15
Serves:

24

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ingredients

  • For filling

  • 2 (20 ounce) cans crushed pineapple in juice
  • 1 (8 ounce) can crushed pineapple in juice
  • 34 cup granulated sugar
  • 2 cinnamon sticks
  • For pastry

  • 4 tablespoons cream cheese
  • 12 cup unsalted butter, softened
  • 12 cup powdered sugar
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 12 cups all-purpose flour
  • 12 teaspoon salt
  • For assembly

  • cooking spray
  • 1 egg yolk
  • 2 teaspoons water

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directions

  • For filling: Drain crushed pineapple in a colander, pressing to render as much of the juice as possible. Place pineapple in a large pot with granulated sugar and cinnamon sticks and stir over medium-low heat about 1 hour, until sugar begins crystallizing against the sides of the pan. Remove cinnamon sticks and let pineapple filling cool.
  • For pastry: Using a mixer, beat together cream cheese, butter and confectioners' sugar at medium-high speed. Add 2 eggs, baking soda and vanilla and beat until incorporated. Reduce speed to low, add flour and salt until mixed well and dough begins to form ball. Refrigerate dough for 30 to 60 minutes before assembling tarts.
  • Preheat oven to 350°F (180°C).
  • Lightly spray 2 mini-muffin tins with cooking spray.
  • Mix yolk and water together to make a wash.
  • Press 1-inch ball round of dough into mini-muffin tin and fill with pineapple. Take remaining dough and roll thin, cutting narrow strips, less than 1/8 inch wide. Use strips to create a double lattice top over each tart. Brush with egg wash and bake 25 minutes.

Questions & Replies

Pineapple Tarts Recipe - Food.com (9)

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Reviews

    • Pineapple Tarts Recipe - Food.com (11)

    Marilyn C.

  1. This recipe was terrible - I spent so much time getting it perfect and they looked beautiful - I actually flattened them a bit and used mini tart pans. The crust was bland - tasteless and the filling horrid - I think I will use one with fresh pineapple next time - there is no hope for this recipe even with modifications!

    lcampbellmb

  2. These are so good and fairly easy to make. Just takes a little time. The flavor of the pineapple filling is excellent with just the right amount of sweetness and cinnamon. I used the cinnamon sticks as indicated in the recipe and it worked out great. Toni I wouldn't change a thing about this recipe. Thanks

  3. I like the pastry for this recipe it was easy to handle and baked out wonderful, I plan on using it again for other recipes! I ran out of cinnamon sticks and wasn't planning on buying anymore until the holidays so I used a pinch of cinnamon powder, I found that 3/4 cup sugar was just the perfect amount for the filling, but less than 1 hour was enough time to cook the filling, all in all this takes takes some time to prepare but it's a really great recipe, thanks for sharing hon...Kitz:)

    Kittencalrecipezazz

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Tweaks

  1. I used the cookie cutter in my fondant kit to make the daisy toppings. I grated fresh pineapple instead.

    Marilyn C.

RECIPE SUBMITTED BY

justcallmetoni

212

  • 113 Followers
  • 445 Recipes
  • 140 Tweaks

<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p><li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li><p>&nbsp;</p><li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li><p>&nbsp;</p><li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li><p>&nbsp;</p><li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW &amp; Lowfat Recipes </a> </li><p><br /><img src=http://members.aol.com/sdnt4life/dpg.gif alt=Dirty /> <br /><a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/?action=view&amp;current=kitchen-special-hot2-1.jpg target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/kitchen-special-hot2-1.jpg border=0 alt=Photobucket /></a> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif alt=Image /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif alt=FFF#2 width=50% /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Adopted /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=PAC /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZaarWorldTourFirst.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt=/ /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt=ZWT3 /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg alt=/ /></p>

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Pineapple Tarts Recipe  - Food.com (2024)

FAQs

What are the parts of a pineapple tart? ›

Pineapple tarts are composed of two main parts, the crust and the pineapple jam. They should be prepared separately and then combined just before being baked. Here are some tips to make your pineapple tart journey go more smoothly.

Why does my pineapple tart crack? ›

This is because of the jam expanding as the tarts bake, and the pastry being unable to contain the expanded jam. The crack lines will become less conspicuous as the tarts cool.

What is the tradition of pineapple tarts? ›

It is considered lucky to have them during Chinese New Year, and giving pineapple tarts as gifts symbolises good fortune and luck. However, while often seen during Chinese New Year, these delights are also enjoyed during cultural celebrations such as Hari Raya Puasa and Deepavali.

What is fruit tart filling made of? ›

This fruit tart's filling is a lusciously creamy and decadent without being too heavy. It's made with rich cream cheese, sour cream for a hint of tang, powdered sugar, and delicious vanilla bean paste, but you can use vanilla extract if that's all you have on hand.

What are the components of a tart? ›

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard.

Are pineapple tarts healthy? ›

Pineapple tarts

They are a firm festive favourite. However, these sweet, chewy treats are laden with fat, salt and sugar. Knowing that one pineapple tart is around 82 calories should stop you from eating too many in one sitting!

Why does my tart have a soggy bottom? ›

Soggy bottoms

And finally, the most frustrating pastry problem of all – the soggy bottom. This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.

Why does my canned pineapple taste bitter? ›

Pineapple that's gone bad will taste bland, very watery, and a bit bitter. The sugar content of the fruit ferments and produce alcohol, which gives such taste.

How do you know when a tart is done? ›

The point is to try and not let any mix spill over the sides because you don't want it under the pastry. Once you've successfully got it in there, you can relax and let it bake for 20-30 minutes. You will know the tart is done when you can gently nudge the tin and the mix wobbles like set jelly.

How do you know when a tart is ready? ›

How to know if the tart is ready? Unbaked tarts should look golden brown when fully baked. For baked tarts, bake until the filling is just set. If you added fruits to the filling, they should be fully cooked and tender.

Why are baked tart shells without a filling docked before baking? ›

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling.

Should pineapple tarts be refrigerated? ›

Once the tarts are done baking, it is crucial to let them cool completely before storing in an air-tight container. They should be able to keep for up to three weeks without refrigeration.

Which country are pineapple tarts native to? ›

Pineapple tarts are small, bite-size pastries filled or topped with pineapple jam, originating from Indonesia, but also found in different parts of Asia. Forms of pineapple tart can be found in the Southeast Asia nations of Indonesia, Malaysia, Brunei and Singapore.

How long do pineapple tarts last? ›

Pineapple Tarts are best consumed within 2 weeks, but may be kept for up to 1 month. Do store them at room temperature in a cool and dry area away from the sun.

What are the parts used of pineapple? ›

All residual parts cores, skin and fruit ends are crushed and given a first pressing for juice to be canned as such or prepared as syrup used to fill the cans of fruit, or is utilized in confectionery and beverages, or converted into powdered pineapple extract which has various roles in the food industry.

What is the hard part of a pineapple called? ›

The core isn't always appealing because it is harder and more fibrous than the other pineapple flesh you know and love.

What are the hexagons on a pineapple called? ›

Take a look at a pineapple from the side. Each of the hexagonal sections is called a fruitlet.

How do you use all the parts of a pineapple? ›

Here are some ideas for how to use the leftover parts of a pineapple:
  1. Pineapple core: Grate it and add it to smoothies, salads, or desserts. Boil it to make a pineapple simple syrup. ...
  2. Pineapple rind: Brew it into a pineapple tea. Pickle it or ferment it to make tepache.
Aug 31, 2023

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