This is the Best Pineapple Tart recipe so far (for me).
There are only 4 mains steps so it is super simple.
I am using the pineapple jam that I made earlier. The pastry sweet short crust pastry and it nice and crumbly full of fragrance.
These tarts can be made into balls or the traditional style, called nastar. There are other types of mould like round or boat-shaped moulds.
So here is the recipe for you to try. Let me know how it goes.
Happy baking and please give me a like and subscribe!
- 1 Mini muffin pan
- 1 Egg brush
- Paper muffin cases optional
- 1 Rolling Pin
- Sweet short crust pastry
- 200 g Plain flour
- 40 g Milk powder
- 10 g Corn flour
- 35 g Icing sugar
- 3 Egg yolks
- 1 tp Vanilla extract
- 4 drops Yellow egg colour optional
- 150 g Cold butter cut into small cubes1
- 1 tsp Salt
- 1 batch Pineapple jam you will need about 500g
- Or shop bought ( the type for making jam tarts)
Egg wash (optional)
- 1 ` Egg yolk mixed with 1 tbsp of water
Make The Sweet Short Crust Pastry
- Sift the plain flour, corn flour, milk powder, icing sugar and salt into a big bowl
- Add in the butter and cut it (if you haven’t done so) into small pieces.
- Rub the butter and the flour mixture with your fingertips until you get a bread crumbs texture. You can use a machine if you want.
- Mix the egg yolks with 3 tbs of water, the vanilla extract and the colour.
- Make a hole in the centre of the flour mixture and pour in the eggs.
- With a fork, mix the flour and eggs to get clumps.
- If there are still dry bits, add water by the table spoon and mix until all flour mixture becomes clumpy. Take care not to add too much water.
- Then use you hands to bring the clumps together, gently knead to form a dough.
- Add a bit of flour if the mixture is too wet.
- Wrap the dough in cling film and leave in the fridge for about 30 minutes.
Prepare The Filling
- Meanwhile, prepare the pineapple fillings by rolling the jam into balls, about 10 to 15g. balls depending on the size of your tarts
Assemble The Tarts
- Grease or spray the mini muffin tin, or line with paper cases.
- Remove the dough from the fridge.
- Flatten it a bit with your hands and the put a cling film over it.
- Roll out to the desired thickness (mine is 3mm).
- Cut into the desired shape. I use a flower shape. (You can use a traditional mould, or roll into balls).
- Carefully lift the pastry and place it in the muffin holes, using a small rolling pin if necessary.
- Then top the pastry with a ball of the pineapple jam.
- If you like you can decorate the top the ‘flowers’ or designs with some cut pastry.
- Bake for 12 minutes in 180C oven. Turn and bake for about 10 – 12 minutes. (Remove from oven and apply egg-wash if necessary) (each oven is different).
- Cool and gently remove the tarts to a wire rack to cool further.
- Then serve, or, store in an airtight container.