Pineapple Tarts (Open Faced)
Singapore-style open-faced pineapple tarts — buttery shortcrust pastry baked with a sweet-tart, caramelised pineapple jam centre, perfect for CNY and teatime.
About this dish
Pineapple Tarts (Open Faced) are a beloved festive treat across Singapore — flaky, buttery biscuits with a glossy dollop of caramelised pineapple jam sitting proudly in the centre. You’ll find variations from Peranakan kitchens to kopitiam bakers, but the spirit is the same: tender shortcrust pastry, bright tropical jam and lots of heart. These open-faced tarts are especially popular at Chinese New Year (CNY) gatherings, given pineapple’s symbolism of prosperity and good luck.
This recipe is written for a typical Singapore home kitchen and works well for weekend baking sessions in a Tiong Bahru flat or a heartland HDB kitchen. The jam can be cooked down from fresh pineapples (preferred for fragrance) or shortcut with canned crushed pineapple. The pastry is enriched with butter and egg yolks for a melt-in-the-mouth texture reminiscent of Peranakan kueh and bakery tarts you’d buy in a neighbourhood bakery.
Expect a contrast of textures: crumbly, slightly crisp pastry giving way to a sticky, tangy jam with caramel notes — add a whisper of calamansi or pandan if you like local twists. These tarts keep well in an airtight biscuit tin, so they’re ideal for potlucks, office treats, or packed into care packages for relatives across Singapore. Serve with kopi or Chinese tea for an authentic local pairing.
Ingredients
- 600 g fresh pineapple, peeled and coarsely grated (or 2 x 565 g cans crushed pineapple, drained)
- 150–180 g granulated sugar (adjust to pineapple sweetness)
- 1 tbsp calamansi juice or lemon juice
- 3 whole cloves or 1/4 tsp ground cinnamon (optional for depth)
- 250 g unsalted butter, softened
- 100 g icing (confectioners') sugar, sifted
- 2 large egg yolks (reserve 1 small egg for egg wash)
- 1 tsp vanilla extract
- 350 g plain (all-purpose) flour, plus extra for dusting
- 40 g cornflour (cornstarch) for a tender crumb
- Pinch of fine salt
- 1 tbsp milk powder (optional, for richer flavour)
- 1 egg, beaten lightly for egg wash (use reserved yolk + a little white)
- 1–2 tsp sesame seeds or gula melaka flakes for garnish (optional)
- Optional shortcut: 250 g good-quality pineapple jam (store-bought) if short on time
- Optional flavour twist: 1–2 pandan leaves tied (add while cooking jam) or 1 tbsp gula melaka dissolved into jam
Step-by-Step Method
- Make the pineapple jam: place the grated fresh pineapple and granulated sugar in a wide heavy-bottomed saucepan over medium heat. Stir often to prevent sticking.
- Cook the pineapple down for about 20–35 minutes (depending on moisture) until the mixture reduces and thickens into a sticky jam; press a spoon through — it should leave a clear track. Add calamansi or lemon juice and remove pandan leaf/cloves. Cool completely.
- If using canned pineapple or store-bought jam, reduce cooking time — simmer drained canned pineapple until moisture reduces, or simply warm and cool prepared jam before filling.
- Prepare the pastry: beat softened butter and icing sugar in a bowl until pale and creamy (2–3 minutes). Add the egg yolks and vanilla; mix until incorporated but don't overbeat.
- Fold in the plain flour, cornflour, milk powder (if using) and a pinch of salt with a spatula until a soft dough forms. Avoid overworking to keep the pastry tender.
- Shape the dough into a disc, wrap in cling film and chill in the fridge for 30–45 minutes — this firms up the butter so the tarts keep their shape in the oven.
- Preheat the oven to 170°C (conventional) or 160°C fan. Line baking trays with parchment paper.
- Roll chilled dough on a lightly floured surface to about 4–5 mm thick. Cut rounds (about 3.5–4 cm/1.5 in) using a pastry cutter or small cookie cutter and transfer to the prepared trays.
- Spoon or pipe a small teaspoon of cooled pineapple jam into the centre of each round (leave a rim of pastry). If jam is very runny, thicken it further in the pan or strain excess syrup.
- Brush the exposed pastry lightly with beaten egg for a golden finish, being careful not to get egg on the jam which can burn.
- Bake for 12–16 minutes until the edges are lightly golden. Watch the tarts in the last few minutes — ovens vary and you want a pale golden result, not dark brown.
- Cool the tarts on the tray for 5 minutes before transferring to a wire rack to cool completely. If desired, sprinkle with a few sesame seeds or a tiny pinch of grated gula melaka.
- Make-ahead and storage: once completely cool, store in an airtight biscuit tin at room temperature for up to 2–3 weeks. For longer storage, freeze portions of baked tarts in an airtight container.
- Tip for shortcuts: use 250 g shop-bought pineapple jam to skip cooking the jam; reduce sugar slightly and taste before filling.
Tips & Serving Ideas
- Use fresh pineapple for the best aroma — pineapple from NTUC FairPrice, Cold Storage or Sheng Siong works fine; if very ripe, reduce added sugar by 20–30 g.
- Cook jam in a wide pan to speed evaporation and stir regularly to prevent burning; if jam foams, skim the foam off for a clearer finish.
- Chill the dough well before cutting and baking — this prevents spreading and gives clean edges similar to bakery tarts.
- If you prefer a deeper caramel flavour, replace 1–2 tbsp of sugar with grated gula melaka (palm sugar) while cooking the jam.
- Avoid over-brushing with egg wash to prevent egg from running into the jam and burning; dab lightly around the pastry rim.
- Make dough ahead and freeze in blocks wrapped in cling film; thaw in the fridge overnight before rolling. Baked tarts freeze well for up to 1 month.
- Adjust tart sweetness to your taste (Singapore families often prefer slightly less sweet); add extra calamansi for a brighter tang if jam is very sweet.
- For a quick version, use good-quality store-bought pineapple jam but warm and reduce it slightly on the stove first to thicken.
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