Pineapple Tarts Recipes

Pineapple Tarts Recipes 

Pineapple tarts are beloved across cultures for their buttery crust, tangy-sweet filling, and melt-in-your-mouth texture. Whether enjoyed during festive seasons or served with a cup of tea on a quiet afternoon, these golden treats bring sunshine to every bite. Here are three variations of pineapple tarts—Classic Pineapple Tarts, Pineapple Crumble Bars, and Coconut Pineapple Tarts—to explore the full range of textures and flavors this tropical fruit has to offer.

1. Classic Pineapple Tarts

Origin: Popular in Southeast Asia, especially in Malaysia, Indonesia, and Singapore, classic pineapple tarts are bite-sized pastries made with rich, buttery dough and homemade pineapple jam. Often shaped like flowers or little cushions, these tarts are a staple during Lunar New Year.

Ingredients:

For the pineapple jam:

2 ripe pineapples, peeled and grated

3/4 cup sugar (adjust to taste)

1 cinnamon stick (optional)

2 cloves (optional)

For the dough:

2 cups all-purpose flour

2 tablespoons cornstarch

1/2 cup unsalted butter, softened

1/4 cup powdered sugar

1 egg yolk

1/2 teaspoon vanilla extract

A pinch of salt

1 egg yolk (for egg wash)

Instructions:

Make the jam: In a heavy-bottomed pan, cook the grated pineapple and sugar over medium heat. Add spices if using. Stir frequently until thickened and caramelized, about 45 minutes. Cool and roll into small balls (1/2 tsp each).

Prepare the dough: Cream the butter and sugar until light and fluffy. Mix in the egg yolk and vanilla. Gradually add flour, cornstarch, and salt to form a soft dough.

Assemble: Flatten 1 tbsp dough into a disc, place a pineapple jam ball in the center, and wrap the dough around it. Shape as desired—round, square, or flower-shaped.

Bake: Brush with egg wash and bake at 350°F (175°C) for 15–18 minutes until lightly golden.

Pro Tip: Let the dough chill for 30 minutes before shaping—it makes it easier to handle and creates cleaner edges.

2. Pineapple Crumble Bars

Origin: Inspired by Western-style dessert bars and crisps, this version layers crumbly shortbread dough with gooey pineapple filling and a golden streusel topping. It’s less intricate than traditional tarts but just as satisfying.

Ingredients:

For the base and topping:

2 1/4 cups all-purpose flour

3/4 cup brown sugar

1/4 teaspoon salt

1 cup cold unsalted butter, diced

1/2 teaspoon ground cinnamon (optional)

For the filling:

1 1/2 cups crushed pineapple (drained if canned)

1/2 cup pineapple juice (or water)

1/4 cup granulated sugar

2 tablespoons cornstarch

Juice of 1/2 lemon

Instructions:

Make the crumble: Combine flour, brown sugar, salt, and cinnamon in a large bowl. Cut in the butter until the mixture resembles coarse crumbs. Set aside 1 cup for the topping.

Form the crust: Press the remaining mixture into a greased 9x9-inch baking pan. Bake at 350°F (175°C) for 10 minutes.

Cook the filling: In a saucepan, combine pineapple, juice, sugar, cornstarch, and lemon juice. Simmer and stir until thickened.

Layer and bake: Pour the filling over the crust. Sprinkle reserved crumble on top. Bake for 25–30 minutes until golden brown. Cool completely before slicing.

Pro Tip: Chill before cutting for cleaner bars and better texture contrast between the crust and filling.

3. Coconut Pineapple Tarts

Origin: A tropical twist on the traditional tart, this variation incorporates coconut into the dough and/or filling, enhancing the tart with a Caribbean flair. Great for coconut lovers and summer-themed desserts.

Ingredients:

For the coconut crust:

1 1/2 cups all-purpose flour

1/2 cup shredded unsweetened coconut

1/2 cup unsalted butter, cold and cubed

1/4 cup powdered sugar

1 egg yolk

1–2 tbsp cold water (if needed)

For the filling:

1 cup fresh or canned crushed pineapple

1/3 cup sugar

1/4 cup coconut milk

1 tbsp cornstarch

1/4 tsp ground nutmeg (optional)

Instructions:

Prepare the crust: Pulse flour, coconut, sugar, and butter in a food processor until crumbly. Add egg yolk and pulse again. Add water a little at a time until the dough comes together. Chill for 30 minutes.

Make the filling: Combine pineapple, sugar, coconut milk, and nutmeg in a pan. Simmer, then add cornstarch to thicken. Cool.

Assemble: Roll out dough and cut into rounds or tartlet shapes. Fill each with pineapple coconut mixture.

Bake: Bake at 350°F (175°C) for 15–20 minutes until crust is golden and edges crisp.

Pro Tip: Toast the coconut before mixing it into the dough for a nuttier, more intense flavor.

Flavor Pairings and Serving Ideas

Serve with tea: Pineapple tarts pair beautifully with jasmine green tea, ginger tea, or a lightly brewed black tea.

Add a garnish: For presentation, top tarts with a sliver of candied pineapple, a mint leaf, or a dusting of powdered sugar.

Spice it up: For adults, a touch of rum or a pinch of chili in the pineapple filling can give an exciting twist.

Storage and Shelf Life

Classic tarts can be stored in an airtight container at room temperature for up to 5 days or refrigerated for up to 2 weeks.

Crumble bars stay fresh in the fridge for about a week and can be frozen for longer storage.

Coconut tarts should be eaten within 5 days for best texture and flavor, especially if made with fresh coconut milk.

Whether you prefer traditional bite-sized pineapple tarts, easy-to-make crumble bars, or something with tropical coconut flair, pineapple tarts offer a vibrant combination of tangy fruit and rich pastry. These recipes celebrate both the heritage and versatility of the humble pineapple tart, making them perfect for holidays, celebrations, or a cozy afternoon treat. 

Helpful Reading 

 Low Histamine Bread Recipes 

https://www.amazon.com/Low-Histamine-Bread-Recipes-Loaves-Sensitive-ebook/dp/B0F2SNZKDR/

The Dahlia Microfarm: Starting a Profitable Backyard Flower Business 

https://www.amazon.com/Dahlia-Microfarm-Starting-Profitable-Vegetables-ebook/dp/B0F4XYPR3Z/

Lavender for Weddings and Events: Grow and Create DIY Bouquets, Decor and More 

https://www.amazon.com/Lavender-Weddings-Events-Bouquets-Flowers-ebook/dp/B0F4YSH9M3/