Pineapple tarts are a must-have during Chinese New Year, but there’s absolutely no stopping you from making and enjoying them any time of the year.

This easy Malaysian-style pineapple tart recipe makes 30 crumbly and buttery pineapple tarts which are tasty, addictive and melt-in-the-mouth.

Bear in mind that although it seems easy, the whole process takes about two to three hours as everything is made from scratch.

First, you need to make the pineapple jam or pineapple tart filling. It will take a few hours to reduce the filling to a thick and sticky consistency.

The dough is easy to make and you can shape it any way you like. You could even make open-faced pineapple tarts with the filling on the outside, or make pineapple rolls.

Ingredients:

Pastry

• 2 1/2 cups (350 g) all-purpose flour
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 4 tablespoons confectioners’ sugar or icing sugar or powdered sugar
• 2 sticks (1 cup or 225 g) unsalted butter
• 2 egg yolks
• 1 egg yolk and 1/2 tablespoon condensed milk, lightly beaten for egg wash

Pineapple jam (filling)

• 3 cans sliced pineapples
• 10 tablespoons (1/2 cup) sugar to taste
• 1 teaspoon cloves, optional

Method:

• If you are using canned pineapple slices, drain the pineapple slices and then squeeze the extra juice with your hands.
• Blend the canned pineapples until they are mushy, which takes about ten seconds. If you are using fresh pineapples, remove the skin, cut the flesh into pieces and blend for ten seconds.
• Transfer the blended pineapple into a deep pan (non-stick preferably). Add sugar and cloves and stir well. Cook on medium to low heat until most of the liquid has evaporated, and the pineapple jam turns golden in color.
• Stir constantly and continuously using a wooden spoon to avoid burning. Taste, and add more sugar as needed. Remove and discard the cloves and cool in the fridge.
• Sieve the flour, cornstarch, salt and sugar in a big bowl or container. Soften the butter to room temperature.
• Combine the flour mixture, butter, and egg yolks together. Knead to form the dough. The dough is ready when it doesn’t stick to the hand. If the dough is too crumbly or dry, add a little bit more butter (about one tablespoon) until the dough is easy to work with.
• Divide the dough and pineapple jam (filling) each into 30 equal rounds. Flatten the pastry dough with your palms and put the pineapple filling in the middle and use the dough to cover the filling. Use your palms to round it up and then shape it into a roll about 1 1/2-inch long shape. Use a small paring knife to make criss-cross patterns on the tart and then brush it with the egg wash using a small pastry brush.
• Place the pineapple tarts on a tray lined with parchment paper, arrange the pineapple tarts so they are at least one-inch apart from each other.
• Preheat the oven to 180°C and bake for 20-25 minutes or until light brown.

How to store pineapple tarts

Place them in airtight glass or plastic containers at room temperature. You can store them in a cool place for up to two weeks.

However, it is not recommended to freeze them in the refrigerator. You can make the pineapple jam filling in advance and freeze it in the refrigerator for up to a week. When you are ready to bake, just thaw the pineapple jam to room temperature and use it as the filling.

This recipe can be found in Rasa Malaysia.

Low Bee Yinn is a food blogger and cookbook author.