📝 About This Recipe
A quintessential Lunar New Year delicacy, these melt-in-your-mouth pastries symbolize wealth and good fortune with their vibrant golden hue and luscious tropical filling. Each tart features a buttery, crumbly shortcrust that gives way to a slow-cooked, spiced pineapple jam that is both tangy and sweet. These handcrafted gems are more than just a snack; they are a labor of love shared among family and friends to welcome a sweet and prosperous new year.
🥗 Ingredients
Homemade Pineapple Jam
- 2 large Fresh Ripe Pineapples (peeled, cored, and grated or blended)
- 200-250 grams Granulated Sugar (adjust based on the sweetness of the fruit)
- 1 piece Cinnamon Stick (roughly 3 inches long)
- 2 pieces Star Anise (whole)
- 3 pieces Cloves (whole)
- 1 tablespoon Lemon Juice (to brighten the acidity)
Buttery Pastry Dough
- 250 grams Unsalted Butter (high-quality, softened at room temperature)
- 50 grams Powdered Sugar (sifted)
- 2 large Egg Yolks (at room temperature)
- 350 grams All-Purpose Flour (sifted)
- 50 grams Cornstarch (for that signature melt-in-mouth texture)
- 2 tablespoons Milk Powder (adds a rich, creamy aroma)
- 1/4 teaspoon Salt (fine grain)
Egg Wash & Garnish
- 2 pieces Egg Yolks (for the glaze)
- 1 teaspoon Condensed Milk (mix with yolks for a deep golden shine)
- 50 pieces Whole Cloves (optional, for garnish to look like mini pineapples)
👨🍳 Instructions
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1
Prepare the pineapple jam first: Place the grated pineapple pulp and its juice into a wide, heavy-bottomed pan over medium heat. Add the cinnamon, star anise, and cloves.
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2
Cook the pineapple, stirring occasionally, until the liquid has evaporated by half. Add the sugar and lemon juice. Continue to cook on low heat, stirring frequently to prevent burning, until the mixture becomes thick, sticky, and turns a deep golden amber color. This can take 45-60 minutes.
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3
Remove the whole spices from the jam. Transfer to a bowl and let it cool completely. Once cool, roll the jam into small balls (about 5-6g each) and set aside on a tray.
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4
For the pastry: In a large bowl, cream the softened butter and powdered sugar together using a whisk or electric mixer until pale and fluffy, about 2-3 minutes.
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5
Add the egg yolks one at a time, beating well after each addition until fully incorporated.
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6
Sift together the all-purpose flour, cornstarch, milk powder, and salt. Gradually fold the dry ingredients into the butter mixture using a spatula until a soft dough forms. Do not overwork the dough.
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7
Wrap the dough in plastic wrap and refrigerate for 30 minutes. This makes the dough easier to handle and prevents the tarts from spreading.
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8
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
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9
Divide the dough into small portions (about 10-12g each). Flatten a piece of dough in your palm, place a pineapple jam ball in the center, and gently wrap the dough around it, rolling it into a smooth sphere.
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10
Place the tarts on the prepared baking sheet, spaced 1 inch apart. If desired, press a single whole clove into the top of each ball for decoration.
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11
Bake the tarts for 15 minutes. Remove from the oven and let them cool for 5 minutes.
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12
While the tarts cool slightly, whisk the egg yolks and condensed milk together. Brush the tops of the tarts with this egg wash for a brilliant shine.
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13
Return the tarts to the oven and bake for another 10-12 minutes until they are a beautiful golden brown.
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14
Cool completely on a wire rack before storing. The flavors actually improve after 24 hours!
💡 Chef's Tips
For the best texture, use European-style butter with a higher fat content. Always make the jam a day in advance so it is firm and easy to roll into balls. If the dough feels too sticky, chill it for an extra 15 minutes rather than adding more flour, which can make the tarts tough. Avoid over-blending the pineapple; a little texture from grating makes for a superior mouthfeel in the jam. Store in an airtight container with parchment paper between layers to keep them crisp for up to two weeks.
🍽️ Serving Suggestions
Serve alongside a pot of hot Oolong or Pu-erh tea to cut through the buttery richness. Display them in red and gold tins for a festive Lunar New Year gift. Pair with sliced mandarin oranges for a refreshing citrus contrast. Enjoy as a light dessert after a heavy reunion dinner.