Flaky Pastry Pineapple Tart 香脆凤梨酥

Oh yes ! Pineapple tart is a must during every Chinese New Year. It believes to be able to bring good luck and good fortune to all family members and friends. It is NOT a tradition but a trend to a whole new generation. haha.... Oh well, whatever the reason, I have to admit that it is a yummy treat during the celebration after all and it is irresistible. This year I am going for a flaky pastry version pineapple tart. I was curious because all these years I've been trying out only the soft version. If you're as intrigued as I am, then please read on.

Ingredients for pastry dough :
140gm  cold butter, diced
100gm  sugar
1 egg yolk
240gm  all purpose flour
1/2 tspn  vanilla essence
1 TB  cold milk
1/2 tspn salt

*egg glazing ~ 1 egg yolk + 1 tspn milk
*some black sesame for decoration

*350gm  pineapple paste (divide into 12gm each)
              Or Taiwan pineapple paste

Method :
(1) mix cold butter and sugar with a folk till everything combined.
(2) now, add in egg yolk, milk & vanilla essence and beat till cooperated.
(3) stir in flour & salt till soft dough is form then knead by hand to put dough together, wrap with plastic sheet and keep chilled for 20 minutes.
(4)  when ready, divide dough into 20gm each and wrap in pineapple paste. Roll dough into a ball and shape it with a mould press as preference.
(5)  arrange all shaped dough into baking tray lined with parchment paper then keep chilled for 10 minutes, before going into the oven.
(6)  once its ready, brush shaped dough with egg glazing then sprinkle some sesame seeds to the center. (I used leftover egg white and it works well too)

(7)  finally, bake at preheated oven 175'C for about 12-15 minutes or till the top turns golden brown.
(8)  when done, leave cool on tray for 10 minutes before transferring to wire rack to cool for storage.

At this moment, be careful cause the pastry is hot and soft. The pastry will be set once its cool completely.

This flaky pastry tart is perfect when you need to make an early baking and kept for a long storage before the celebration. The pastry crust will stay nice and beautiful and not too crumby. My boy loves it !  Hope you will too and happy baking everyone.


  1. SO delicious! Save me a few or a dozen, please please :-))

  2. yeah have to agree with Angie, they look so good.

  3. Very pretty looking & yummy tarts Kristy =)

  4. Hi, it looks nice! But may I know this is melt in mouth type? Cause I had see your another post but with another method. What is the diff with cream the butter v sugar n this method?

    1. Hi there, first of all sorry for the late reply.
      This is the flaky type of pastry, more or like pie crust.
      The other recipe is for soft crust pastry method.


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