Description
This homemade Pineapple Tarts recipe offers a delightful sweet escape with crispy, flaky pastry and a rich, fragrant pineapple jam filling. Perfect for festive occasions or a special treat, these tarts balance the buttery crust with the natural sweetness and spice of clove-infused pineapple jam.
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 Jam Filling
- 30 oz sliced pineapples
- 10 tablespoons sugar
- 1 teaspoon cloves (optional)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, salt, and confectioners’ sugar until combined thoroughly.
- Incorporate Butter: Cut the cold unsalted butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces.
- Add Egg Yolks: Gently mix the 2 egg yolks into the crumbly mixture and form a smooth dough without overworking it.
- Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to firm up and make it easier to handle.
- Cook Pineapple Jam: In a medium saucepan over medium heat, combine sliced pineapples, sugar, and cloves. Cook, stirring occasionally, until the mixture thickens into a jam-like consistency, approximately 20-30 minutes. Remove cloves before using.
- Prepare Egg Wash: Mix the beaten egg yolk with 0.5 tablespoon condensed milk for a sweet, golden glaze.
- Roll Out Dough: On a floured surface, roll out the chilled dough to your preferred thickness, typically about 1/4 inch.
- Assemble Tarts: Cut dough into desired shapes, place a generous spoonful of pineapple jam in the center of each, and fold or cover according to your tart style.
- Apply Egg Wash: Brush edges and tops of the pastries with the egg yolk-condensed milk mixture to encourage browning and shine.
- Bake Tarts: Preheat the oven to 350°F (175°C). Place tarts on a baking sheet lined with parchment paper, bake for 20-25 minutes or until golden brown and crisp. Cool before serving.
Notes
- Use ripe pineapples for the best flavor and natural sweetness.
- Adjust the sugar in the jam based on the sweetness of your pineapples.
- Chilling the dough is important to prevent tough pastry and make rolling easier.
- If you prefer a spicier filling, increase the cloves slightly but remove them before filling to avoid overpowering the taste.
- Store baked tarts in an airtight container to maintain crispness.
