Don Signature Crab - Singapore Food Guide

Pineapple Tarts (Golf Ball / Enclosed)

Singapore-style enclosed pineapple tarts (golf ball) — buttery pastry wrapped around homemade caramelised pineapple jam, baked until lightly golden.

Pineapple Tarts (Golf Ball / Enclosed)

About this dish

Pineapple tarts are a Singapore festive classic — the little buttery bites you’ll find in kopitiams, at Chinatown stalls and on neighbour’s CNY gift trays across the heartlands. The golf ball or enclosed style seals a ball of pineapple jam inside soft, crumbly pastry so the jam stays moist and the outside browns evenly; they’re perfect for Chinese New Year, family potlucks or as a teatime snack with kopi or oolong.

This recipe uses fresh pineapple reduced to a fragrant, caramel-tinted jam (with pandan or a splash of lime if you like) and a shortbread-like pastry that’s easy in a home kitchen. The texture is a pleasing contrast — slightly chewy, tangy-sweet jam in the centre and a melt-in-the-mouth, crumbly shell on the outside. Many Singapore households make a big batch ahead of CNY and store them in tins to share with neighbours and bring to house visits.

I’ve included local tips for using pandan, quick shortcuts (store-bought jam), and oven and dough tricks so you can get consistent results on a typical Singapore gas or electric oven. These tarts are forgiving to scale up — great if you’re making trays for Tiong Bahru gatherings, HDB block open houses, or a festive office makan session.

Ingredients

  • 500 g ripe fresh pineapple, peeled and roughly chopped (or 1 x 565 g can pineapple, drained) - for jam
  • 150 g granulated sugar (adjust to pineapple sweetness)
  • 1 tbsp maltose or golden syrup (optional, helps set and give sheen)
  • 1 tbsp lime or calamansi juice
  • 1 pandan leaf, knotted (optional for aroma)
  • 300 g plain/all-purpose flour
  • 50 g cornflour (or rice flour) for lighter crumb
  • 250 g unsalted butter, softened
  • 70 g icing (confectioners’) sugar, sifted
  • 1 large egg yolk (for dough)
  • 1 large egg + 1 tbsp milk, beaten for egg wash
  • 1 tsp vanilla extract or 1/2 tsp pandan extract (optional)
  • 1/4 tsp fine salt
  • Extra plain flour for dusting and rolling
  • Optional shortcut: 300–400 g store-bought pineapple jam (if skipping fresh jam)

Step-by-Step Method

  1. Make the pineapple jam: blitz the chopped fresh pineapple briefly in a blender to break down fibres (or use finely chopped canned pineapple). Transfer to a heavy-based saucepan with sugar, pandan leaf and maltose/golden syrup if using.
  2. Simmer the pineapple on medium-low heat, stirring occasionally, until the mixture becomes thick, deep-golden and almost jam-like — about 40–60 minutes depending on water content; press with a spatula to check if it holds its shape. Remove pandan and stir in lime/calamansi juice. Set aside to cool and refrigerate so it firms up.
  3. If using store-bought jam, spoon jam into a saucepan and simmer briefly to reduce excess moisture, then cool so you can roll small jam balls that hold shape.
  4. Make the pastry: cream softened butter and icing sugar in a bowl until pale and fluffy (use a wooden spoon or stand mixer on low). Mix in the egg yolk and vanilla until combined.
  5. Sift together plain flour, cornflour and salt. Fold dry ingredients into the butter mixture gently until just combined — do not overwork. If the dough is too soft, chill for 15–20 minutes until easier to handle.
  6. Portion the cooled jam into small 8–10 g balls (about 0.5–1 tsp each) and refrigerate so they stay firm and don’t leak when wrapped.
  7. Divide pastry into small pieces (about 18–22 g per piece for golf-ball size). Flatten each piece into a disc, place a chilled jam ball in the centre, then gather pastry around and seal fully, rolling gently between palms to form a smooth ball.
  8. Place filled balls onto a lined baking tray about 2–3 cm apart. Lightly brush with beaten egg wash for a glossy finish.
  9. Preheat oven to 170°C (fan 160°C). Bake the tarts for 12–18 minutes until the surface is set and very lightly golden (avoid over-browning to keep the classic pale colour).
  10. Cool the tarts on the tray for 5 minutes, then transfer to a wire rack to cool completely; they firm up as they cool.
  11. Store completely cooled tarts in an airtight tin layered with parchment paper; they keep well at room temperature for 1–2 weeks (longer if refrigerated). For best flavour, rest 24 hours before serving to let pastry and jam settle.
  12. Tips for consistency: if jam oozes during baking, the jam balls were too soft — next batch chill jam longer or use slightly more cornflour in pastry. Adjust sugar and lime to suit pineapple sweetness, like a hawker balancing flavours.

Tips & Serving Ideas

  • Use ripe sweet pineapples for the best jam flavour; if using canned pineapple, reduce cooking time and add a splash of lime for brightness.
  • Buy ingredients at NTUC FairPrice, Cold Storage or Sheng Siong — pandan leaves, maltose and good unsalted butter are commonly available in most branches.
  • Chill the jam balls and, if needed, the pastry dough before assembling to prevent leaking in the oven.
  • For more 'shortbread' texture, replace 20–30 g plain flour with extra cornflour or rice flour.
  • Bake at a lower temperature if your oven runs hot — the tarts should be pale golden, not dark brown. Use an oven thermometer for accuracy.
  • Make-ahead: pineapple jam can be made up to 2 weeks ahead and refrigerated; dough can be frozen for up to 1 month, thaw overnight in the fridge before using.
  • Adjust sweetness: Singapore palates often prefer balanced sweetness — taste the jam and add a little lime/calamansi if it needs brightness rather than adding more sugar.

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