Pineapple Tarts for Chinese New Year: Homemade Jam and Melt-in-Mouth Pastry

Pineapple tarts are a must-have on Chinese New Year cookie tables across Malaysia, and they are popular during Hari Raya and other festive seasons too. In Hokkien, pineapple is "ong lai", which sounds like "prosperity arrives", so the cookie carries good wishes for the year ahead. Homemade tarts, with jam cooked from fresh pineapple and a buttery pastry that melts in your mouth, are far better than most shop-bought versions.

The process takes time, but it splits neatly into two days: make the jam on day one, and shape and bake on day two.

Ingredients (about 60 to 70 tarts)

Pineapple jam:

• 3 medium ripe pineapples (about 2.5 kg whole), peeled and eyes removed
• 200 g to 300 g sugar, depending on sweetness
• 1 stick cinnamon, 3 to 4 cloves and 2 star anise
• A pinch of salt
• 1 tablespoon lemon juice (optional)

Pastry:

• 250 g cold butter, cubed
• 40 g icing sugar
• 2 egg yolks
• 350 g plain flour
• 30 g cornflour
• 30 g milk powder (optional, for richer flavour)
• A pinch of salt
• 1 egg yolk beaten with 1 teaspoon milk, for glazing

Day One: Cook the Pineapple Jam

1. Grate the pineapple flesh on a coarse grater or pulse it briefly in a food processor. Do not purée it completely; some texture is good.
2. Put the pineapple in a wide, heavy pot or wok. Some cooks squeeze out part of the juice first to shorten the cooking time; keep it for drinking.
3. Add the spices and bring to a boil, then lower to a medium simmer.
4. Cook, stirring every few minutes, until most of the liquid has evaporated. This can take 1 to 2 hours depending on the fruit.
5. Add the sugar and salt. Keep cooking and stirring more often as it thickens, until the jam turns golden brown, sticky and holds its shape when you drag a spatula through it.
6. Remove the spices and let the jam cool completely. Store it in the fridge overnight. Chilled jam is much easier to roll.

The jam needs to be thick and dry enough to roll into balls without sticking to your hands. If it is still soft, cook it longer. Wet jam makes soggy tarts and leaks during baking.

Day Two: Make the Pastry

1. Sift the flour, cornflour, milk powder and salt together.
2. Beat the cold butter and icing sugar until just combined and pale, about 2 minutes. Do not over-beat.
3. Add the egg yolks one at a time and mix briefly.
4. Fold in the flour mixture with a spatula until a soft dough forms. Avoid kneading, which makes the pastry tough.
5. Wrap and chill the dough for 30 minutes if it feels too soft to handle in a warm kitchen.

Shaping and Baking

1. Preheat the oven to 170°C and line trays with baking paper.
2. Roll the jam into small balls of about 8 to 10 g each.
3. For enclosed (pillow or ball) tarts, take about 10 g of dough, flatten it, wrap it around a jam ball and roll smooth. For open-faced tarts, roll out the dough, cut with a fluted tart mould, and place a jam ball on top.
4. Brush lightly with the egg glaze.
5. Bake for 15 to 20 minutes until pale golden. Oven temperatures vary, so check the first tray early.
6. Cool completely on the tray before moving; warm pastry is fragile.

Tips for Better Tarts

• Work in a cool room. Malaysian heat softens butter fast. Use air-conditioning if you can, and chill the dough between batches.
• Weigh portions. Using a scale for jam and dough keeps tarts the same size so they bake evenly.
• Brush glaze lightly. Too much egg makes the tarts brown unevenly and can cause cracks.
• Glaze twice for shine. Some bakers brush once before baking and again halfway through.
• Make it a family activity. Shaping 60 tarts goes quickly with extra hands and is a fun festive tradition.

If you enjoy festive baking, our Deepavali cookies and snacks guide has more ideas for celebration cookies, and our pandan chiffon cake guide covers another bake that is sensitive to humidity.

FAQ

Can I use canned pineapple?

Canned pineapple works, but drain it very well and expect a less fragrant jam. Ready-made pineapple paste from baking shops is a common shortcut.

How long do pineapple tarts keep?

Stored in an airtight container at room temperature in a cool spot, they generally keep for about two to three weeks. The jam can be made weeks ahead and refrigerated.

Why are my tarts cracking?

The dough may be too dry or overworked, or the oven too hot. Add a little more butter or yolk to the dough, handle it gently, and lower the temperature slightly.

Homemade pineapple tarts take patience, but every jar you fill is a small gift of prosperity for the new year. Make the jam early, bake on a cool morning, and enjoy the compliments from every visitor.