Easy Pineapple Tarts Recipe (2024)

Hey Maureen! Thank you for leaving a comment.

Currently I dont have a pineapple paste recipe and am only working on the tart recipe. I think I would have a pineapple paste recipe next year however, stay tuned!

Hey Jade! Thank you for the suggestion!

Occasionally I do include vanilla essence. However, I omitted it from the recipe as it is tastes almost similar with or without though it definitely has a slightly richer flavour. I will include it under the recipe as optional as a recommendation.

You are definitely an observant person to have observed that!

Hey Lilian! Thank you for dropping by my blog and trying my recipe!

I usually go for Phoon Huat / Redman range thats the most readily available. However, sometimes I will buy from bakery shops too but those are rarer / harder to come by 🙂 Hope that helps!

Hey Adeline! I haven’t tried working with cream cheese pineapple tarts before and am unable to advice!

The closest I have worked with is a cheesy pineapple tart base but I don’t remember exactly how much did I add. Perhaps you can try 80 – 100g shredded cheese for a start! Hope that helps 🙂

Hey EC, thank you for dropping by my blog!

Yup you can substitue plain flour with cake flour for a finer finish 🙂

Hey C L! Thank you for dropping by my blog and for the interest in my recipe!

I bake in a convection oven with no fan, and placed at the middle rack. These are very good questions! I did not use vanilla essence for mine but if you are using, I would suggest right after mixing the egg and perhaps 1/2 – 1 teaspoon 🙂 Hope that helps!

Hey Aly! Thanks for dropping by my blog and for the interest in my recipe :)!

For troubleshooting:
Yes likely that its dry and perhaps there’s too much flour. Alternatively, it could be because the fridge was dry or it dried up in the fridge. Sometimes it depends too as not every recipe can be halved. I have doubled this before but have yet to halved it. Halving for some recipes do affect the chemistry of the ingredients and the outcome at times!

Hey Lynn! I am very glad to hear that it looks attempt-able! And no worries, not weird at all, I used to not like pineapple in pineapple tarts too!

Unfortunately I can’t really guide you on that! I do find pineapple glazes quite tricky to work with, but its possible to produce it from the pineapple jam. Perhaps diluting it?

Hope that gives you a starting idea

Hey Chloe!

Thank you for dropping by and trying out my recipe! It is correct that the texture is crumbly! For the pastry cracking, its likely because the amount of pastry is too little as compared to the pineapple jam, so during the baking process, the pastry expand and is unable to contain the pineapple hence cracking.

You might need to either reduce the amount of jam or increase the amount of pastry! Hope that helps 🙂

Hey Christina!! Thank you for the kind appreciation too.

Regarding the size, feel free to scale down / up accordingly. For example, 7g of pineapple filling with 9g of dough. The current numbers I give is a guideline due to the different preferences people have for the size and ratio :p Just becareful not too have too little dough (if not it will crack). Hope that helps!

Hey Pauline,

No worries at all about the tagging. Am very happy most importantly that you like the recipe and thank you for sharing your ratio too! I bet your love ones and friends are looking forward to try them 😀

Hey Sierra,

Thank you for dropping by my blog and trying your hand out at my recipe! I am so so happy and glad that you like the recipe 😀

Hey Michelle! I haven’t tried using icing sugar but for this particular recipe it should work with a 1:1 substitution. Just be careful if it becomes overly crumbly. For a start, it might be safer to do a 1/2 substitution first if you happen to have both sugars on hand (meaning 1/2 sugar and 1/2 icing sugar).

For butters, you can consider SCS, Lurpak, Redman and Golden Churn 🙂 Hope that helps!

Hey Sheena! Thanks for dropping by my blog and for the question!

Yup it’s perfectly all right to use full cream milk powder, the difference is subtle 🙂 The pineapple tarts are buttery but not greasy / overly buttery. It has a richness in the pastry. If you want to control the “strongness” of the butter, avoid the richer butter brands like golden churn will help too!

Feel free to let me know if you’ve any questions :-)!

Thanks for dropping by my blog and trying out the recipe :p I am so glad to hear that and you like these too!

I couldn’t agree more that the weighing takes the loooooongest time. I am actually making pineapple tarts as I am typing this, but I am taking a break!! Not easy to mass produce, so making just a couple of jars this year :p

Hey Sarah! Thanks for dropping by my blog and for the question. I hope I got back to you on time!

I would recommend to omit the milk powder without any replacement because liquid milk will make the batter too wet, and the pineapple tarts won’t be able to retain its shape as it bakes. Hope that helps and feel free to let me know if you’ve more questions :-).

Hi Riesling, thanks for reaching out and hope I got back on time!

As butter is a dairy product, it could be sensitive and might have spoilt. However, I will always check for smell, and visible signs of mouldy growth. If it smells fine, doesn’t taste sour or look moudly, it should be good to use since its just 2 months past the expiry date (also providing it has been unopened and stored in the refrigerator).

Whenever in doubt, use a new package 🙂 Hope that helps!

Apologies for the late reply, I feel bad that I just saw this and I can absolutely relate to being a crust lover especially when it’s really buttery 🙂

I would recommend reducing the size of the pineapple paste, in this case, you will not need to adjust the baking time at all. You’re right to use the total 18g as a guideline! If you were to increase the size of the dough or both dough and pineapple tarts, you’re likely to need about 3 – 5 more minutes. Hope that helps!

Hi CS! First of really glad ot hear that you like the tarts and you’re making it a second year. The crumbly part is odd, I am guessing perhaps it could be a difference in the size of the egg.

It is fine to add some full cream milk as they will dry out over the baking process, it should be fine for at least 2 – 3 weeks in an airtight container. Suggest that if you’re able to find those drying packets from eating snacks to add it into the bottle to absorb excess moisture / air! Hope that helps 🙂