Singapore Style Pineapple Tarts Recipe

Name: Singapore Style Pineapple Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 4 fresh pineapple; 400 g caster sugar; 4 cm piece cinnamon sticks; 1 star anise, use 4 segments; 4 cloves; 2 tablespoons lemon juice or 2 tablespoons lime juice; Crust; 340 g plain flour; 340 g cake flour; 1 tablespoon salt; 2 tablespoons icing sugar; 450 g butter, cubed (Lurpak is great); 2 egg yolks; 1 teaspoon vanilla essence; 50 ml ice water; 2 beaten eggs, for glaze

Servings: persons

Filling
4 fresh pineapple
400 g caster sugar
4 cm piece cinnamon sticks
1 star anise, use 4 segments
4 cloves
2 tablespoons lemon juice or 2 tablespoons lime juice
Crust
340 g plain flour
340 g cake flour
1 tablespoon salt
2 tablespoons icing sugar
450 g butter, cubed (Lurpak is great)
2 egg yolks
1 teaspoon vanilla essence
50 ml ice water
2 beaten eggs, for glaze

1
Filling.
2
To make the jam, grate the pineapple coarsely.
3
Combine the grated pineapple with the rest of the ingredients in a heavy-based saucepan and cook over a moderate heat, stirring occasionally, until mixture is almost dry.
4
Set aside to cool.
5
Pastry dough.
6
Put sifted flour, salt and sugar in a mixing bowl.
7
Rub in butter until mixture resembles breadcrumbs.
8
Beat in the egg yolk and add ice-cold water and essence.
9
Mix well to form a dough.
10
Place in a plastic bag and chill in the refrigerator for 30 minutes.
11
Roll pastry out to 0.5 cm thickness on a lightly-floured tabletop and cut out rounds with a pie cutter.
12
Fill each piece of cut-out pastry with pineapple jam filling.
13
Pinch a small neat frill aroud the edging.
14
Cut thin strips of pastry to form a lattice on top of each pie.
15
Glaze the strips with beaten egg.
16
Place tarts on a greased baking tray and bake in preheated oven at 180u00b0C for 15 minutes.
17
Reduce the temperature to 170u00b0C and continue to bake for another 10 minutes or until golden.
18
Turn tarts out to cool on a wire rack before storing in air-tight containers.

2287

kcal

Calories

104

Fat

334

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Filling, 4 fresh pineapple, 400 g caster sugar, 4 cm piece cinnamon sticks, and more.

Yes, Singapore Style Pineapple Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Singapore Style Pineapple Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions