|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 59g||21%|
|Dietary Fiber 1g||5%|
|Total Sugars 33g|
|Vitamin C 32mg||161%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The word for pineapple in Hokkien is ong lai which literally translates to ‘fortune come', making it the perfect sweet treat to ring in Chinese New Year. Less like a tart and more like a hand pie/stuffed cookie combo, they come with a caramelized and jammy fresh pineapple filling that is surrounded by a tender melt in your mouth sucrée shell. Imagine all the best flavors of a pineapple upside down cake being hugged by a delicate and buttery crust.
Pineapple tarts vary slightly in shape and flavor depending on region. Southeast Asian countries tend to add cinnamon and anise to the filling, while in Taiwan it’s just straight up pineapple flavor. Some tarts are open-faced and some look more like cookies, but for my version I used pineapple shaped mooncake molds, which can be purchased at your favorite online marketplace. You can also free form shape and bake them without the molds.
“These pineapple tarts are not only fun to make, they also taste and look amazing. The sweet caramelized pineapple jam is wrapped in a buttery crumbly crust with a subtle hint of matcha and turmeric that compliment each other beautifully.”—Bahareh Niati
For the Pineapple Jam:
5 cups fresh (1 medium pineapple) or frozen pineapple chunks (800 grams), cut into 1/4 “ dice
2 cups (400 grams) granulated sugar
1/4 cup fresh lemon juice (from 2 lemons)
1/4 teaspoon kosher salt
For the Sucrée:
18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, room temperature and cubed
1 cup (120 grams) powdered sugar
2 large eggs
1 teaspoon vanilla extract
3 3/4 cups (500g) cake flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
2 teaspoons ground turmeric, optional (for color)
1 teaspoon matcha powder, optional (for color)
For the Egg Wash:
2 large egg yolks
1 teaspoon whole milk
Steps to Make It
Make the Jam
Gather the ingredients.
Place prepared pineapple into a medium pot with sugar, lemon juice, and salt. Bring to a boil over medium high heat, stirring occasionally.
Turn the heat down to simmer until the pineapple chunks look translucent and candied, thick and jammy, 1 hour to 1 hour 15 minutes. Make sure to stir and scrape the bottom of the pot occasionally so it doesn’t burn.
Turn the heat off, transfer the filling to a bowl, and set aside to let cool on the counter for 15 minutes before placing it in the fridge for at least another 45 minutes. You want the jam to be chilled. Meanwhile make the dough.
Make the Sucrée
Gather the ingredients.
Combine the room temperature butter and powdered sugar in the bowl of a stand mixer fitted with paddle attachment. Cream together on medium speed until light and fluffy, about 1-2 minutes.
Turn the mixer off and scrape down the sides and bottom of the bowl. Add one egg and turn the mixer back on medium speed until it all comes together. Scrape down the bowl again, add the other egg and vanilla and continue to paddle until the mixture is smooth and homogenous, about 2 minutes. If it looks separated, don’t worry, just keep mixing and it will come together.
Turn the mixer off, scrape down the bowl and add the flour, salt, baking powder, and turmeric (if using). Mix, starting on low speed, working your way up to medium until the dough comes together and is thoroughly mixed, about 1 minute.
Transfer the dough to a board, form into a flat rectangle, wrap in plastic wrap, and store in the fridge for at least 1 hour to chill.
Assemble and Bake
Gather the chilled dough, jam, and mold if using. Preheat the oven to 375 F. Line 2 sheet pans with parchment paper.
Separate the dough into 19 even pieces (50 g each). If you want to make the green top of the pineapple, take one of the portions, add 1 teaspoon of matcha powder, and knead it in by hand. Roll it into a long log and cut it into 18 small pieces, about 1/4 teaspoon each. Set aside.
Flour your work surface, and dunk the mold into a bowl of flour to coat the inside. This will help it release easily. Take one piece of the green dough and flatten it into the mold only on the leaf part. Set aside.
Take one portion of the yellow dough and roll it out into a 3” disc, place 1 1/2 tablespoons of jam in the center of the dough and gather the edges, pinching to seal. Lightly roll it into a ball, then place it onto your work surface and roll in one direction to elongate a little so it looks more like a potato.
Place stuffed dough into the mold on top of the green dough and smash it in there to fill. You can turn the mold, dough side down onto the floured surface to flatten and make sure all the crevices are filled. This will also help to cut and get rid of any excess dough. Release it onto one of the prepared sheet pans and repeat with the remaining.
If the green part isn’t sticking to the yellow dough, you can dip your finger or pastry brush in a little water to use it as glue.
Place the tarts in the freezer for at least 15 minutes. This step is important if you want to retain the shape and integrity of the tarts.
Make the egg wash by whisking the yolks and milk together.
Brush the tops and sides of each pastry, then go back and apply a second layer of egg wash.
Bake them in the preheated oven for about 20 minutes or until lightly browned, rotating the tray halfway through. Remove from the oven and let cool at room temperature before serving.
- If you intend to buy the molds, search for “pineapple mooncake molds” and get the 50 g size for 2-inch tarts.
- The turmeric and matcha are completely optional, if you don’t use either the tarts will be much paler in color but still just as delicious.
- The jam can be made up to 1 week in advance and stored in the fridge.
- The sucrée can be made up to 3 days in advance and stored in the fridge, or up to 3 months in the freezer.
- You can also preassemble the tarts and store them raw in the freezer on a baking tray wrapped in plastic or airtight containers for up to 3 months. Bake them straight from the freezer.
No Mold? No Problem!
- Use the palm of your hand to slightly flatten out the potato shape you’ve created from Assemble and Bake, Step 4, keeping it about 1/2 “- 1” thick (chef’s choice).
- Use the back of a butter knife to gently press a diagonal grid on the tart so it kind of looks like a pineapple. Do not cut through the dough.
- Place them onto a parchment lined baking sheet.
- Try adding a couple of sticks of cinnamon and/or 1/2 teaspoon ground star anise to the pineapple while making the jam.
- For 3-inch treats you can get large molds (125 g) or freeform them into half the amount of portions (9 pieces), and use 3 tablespoons of filling per tart.
The tarts can be stored in at room temperature in airtight containers for up to 3 days, 5 days in the fridge, or up to 3 months in the freezer.