• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Homemade Pineapple Jam
  • 2 big pineapples (approx 900g each)
  • 400 g sugar
  • 2 small cinnamon sticks
  • 5 cloves
  • pinch of salt
  • Melt in the mouth dough
  • 350 g cookie flour / all purpose flour
  • 227 g unsalted butter
  • 1/4 tsp salt
  • 2 egg yolks
  • 4 tbsp icing sugar
  • 2 tbsp cornstarch
  • 1 egg yolk to egg wash


    Homemade Pineapple Jam
  1. Peel and grate the pineapples with a grater. If using blender, add 1/2 cup of water.
  2. Combine the grated pineapple with sugar and cinnamon sticks and cook for approximately 2.5 - 3 hours or until it dries and the desired colour is achieved.
  3. Melt in the mouth dough
  4. Sieve flour, cornstarch and add salt.
  5. Cream butter with egg yolk and add icing sugar.
  6. Add flour mixture.
  7. Knead into dough.
  8. Divide dough into 10g balls.
  9. Flatten the dough and drop a small amount of jam in the centre and roll into a ball. Place one piece of clove on the top.
  10. Egg wash and bake in a preheated oven for approximately 20 mins or until golden brown.

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3 thoughts on “Pineapple Tarts”

  1. may - February 5, 2015 at 9:16 am

    Thanks 4 the recipe. Will try it today.

  2. Pal - October 22, 2015 at 2:19 pm

    What can I substiute for eggs

    • Kuali Admin - October 26, 2015 at 11:07 am

      Hi Indra,

      There is no egg substitute for this recipe, however, you could try this pastry recipe which does not use eggs.

      600g plain flour
      360g unsalted butter
      60g sugar
      60ml vegetable oil
      75ml water
      1/2 tsp salt

      To make pastry, put all ingredients except flour in a pot. Over high heat, bring to a boil. Continue boiling till foam subsides and colour darkens. Alternatively, weigh pot and contents before heating, then boil till weight is reduced by about 65g.

      Turn off heat. Tip flour into pot. Mix thoroughly and leave till just cool enough to handle. Knead to make sure mixing is even, adjusting with 1-2 tbsp water if mixture is crumbly, or 1-2 tsp plain flour if sticky. Divide into little balls weighing 11-12g each.

      This recipe is taken from Kitchen Tigress.


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