Rose Pineapple Tarts 玫瑰黄梨塔

Ingredients

• 400 gplain flour, sifted
• 50 gcornflour, sifted
• 45 gicing sugar, sifted
• ¼ tspsalt
• 280 gbutter, cut into cubes and chilled
• 3 largeegg yolks, lightly beaten
• 3 tbspcold water or ice water
• ½ tspvanilla extract
• 400 gpineapple jam, homemade or shop-bought
• 1egg yolk
• 1 tbspwater

Instructions

1. 1

   Prepare ingredients

   Set out all the ingredients you need for the tarts.

2. 2

   Check the jam

   Have the pineapple jam ready. A thick pineapple paste is preferable for these enclosed tarts; shop-bought pineapple jam can also be used.

3. 3

   Shape the filling

   Roll the pineapple paste into balls of about 5 g each and set them aside until needed. Keep a damp cloth nearby and lightly wet your hands to stop the paste sticking as you shape it.

4. 4

   Chill the butter

   Cut the butter straight from the refrigerator into cubes, then keep it chilled until you are ready to use it.

5. 5

   Mix dry ingredients

   Put the sifted plain flour, cornflour, icing sugar and salt in a large mixing bowl and combine them.

6. 6

   Add the butter

   Tip the chilled butter cubes into the flour mixture.

7. 7

   Cut in butter

   Use a pastry cutter or the pointed end of a fork to work the butter into the flour until the mixture resembles fine breadcrumbs and the butter is coated.

8. 8

   Beat wet ingredients

   Beat the egg yolks with the cold water and vanilla extract.

9. 9

   Add egg mixture

   Pour the beaten egg mixture into the butter and flour mixture.

10. 10

    Bring dough together

    Use your fingertips or the tips of a fork to gently gather the crumbs into one large ball of dough. Do not knead it, so the pastry stays crumbly.

11. 11

    Chill the dough

    Cover the dough with cling film and refrigerate it for about 30 minutes.

12. 12

    Portion the dough

    Once chilled, roll the dough into balls of about 10 g each.

13. 13

    Fill the pastry

    Flatten a dough ball and place one prepared ball of pineapple filling in the middle.

14. 14

    Seal each tart

    Bring the pastry edges together and press lightly to seal around the filling. Roll it between your palms to form a ball.

15. 15

    Crimp into roses

    Use a plastic crimper to shape each filled ball into a rose.

16. 16

    Arrange the tarts

    Repeat with the remaining dough and filling, then arrange the rose-shaped tarts on a baking tray.

17. 17

    Make the glaze

    Mix the egg yolk and water in a small bowl. Strain the egg wash through a sieve to remove any bits that have not blended in.

18. 18

    Brush with glaze

    Brush the egg wash over the pineapple tarts.

19. 19

    Bake until golden

    Bake in an oven preheated to 180°C (350°F) for 20–25 minutes, until the tarts are golden.

20. 20

    Cool on tray

    Set the baking tray on a wire rack and leave the tarts to cool for about 10 minutes. They are very soft while hot, so let them cool before moving them.

21. 21

    Cool completely

    Transfer the tarts to a wire rack and leave them to cool completely before storing them in airtight containers.

22. 22

    Serve for festivities

    These tarts are a popular festive treat, especially for Chinese New Year. Serve and enjoy.

What are rose pineapple tarts?

Pineapple tarts are a festive treat found across parts of Southeast Asia, particularly around Chinese New Year. This version encloses sweet pineapple paste in short, buttery pastry and crimps the outside into a rose shape.

The combination works because a concentrated filling brings a bright, fruity contrast to the rich, tender crust. The rose detailing makes each tart a small centrepiece for a celebration table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 63 calories, 1g protein, 8g carbs, 3g fat.

The flour and pineapple jam provide most of the carbohydrates, while butter is the main source of fat; the egg yolks contribute a smaller amount of protein and fat. Pair a tart with tea and fresh fruit, or enjoy it after a meal that includes a more substantial source of protein.

Choosing the filling

Pineapple jam: Use a thick paste that holds its shape when rolled into 5 g balls. A loose or wet filling can make sealing difficult and may escape during baking.

Homemade or shop-bought: Either works, provided the jam is sufficiently thick. If making it yourself, cook it down until it is dense enough to shape.

Keeping the pastry tender

Cold butter: Starting with chilled cubes helps keep the dough crumbly as you cut the butter into the flour. Work it until it resembles fine breadcrumbs rather than a smooth paste.

Gentle handling: Bring the mixture together with your fingertips or a fork, but do not knead it. Chilling the covered dough for about 30 minutes makes it easier to portion and shape.

Filling and shaping

Seal: Flatten each 10 g dough ball, centre a 5 g filling ball on it, then bring the pastry up around the filling. Press the seam closed before rolling the tart gently between your palms.

Crimp: Use a plastic crimper to make the rose shape. If the pineapple paste sticks to your hands while portioning, lightly dampen them with water.

Glaze and doneness

Egg wash: Mix the yolk with 1 tbsp water and strain it before brushing. This helps remove any unincorporated egg so the glaze goes on evenly.

Baking cues: Bake at 180°C (350°F) for 20–25 minutes, checking for a golden colour. The tarts will feel very soft when hot, so allow them to firm up on the tray for about 10 minutes before transferring.

Timing and serving

A little preparation ahead can make shaping a large batch more manageable: the filling balls can be made in advance, and the pastry needs about 30 minutes to chill. Set out your tray and crimper before you begin forming the tarts.

Serve the cooled tarts with tea or as part of a festive assortment of small bakes. Their rich pastry and sweet filling make them satisfying as a small treat.

Recipe notes & tips

• Keep the butter chilled until it is time to cut it into the flour.
• Make the 5 g pineapple filling balls before starting on the pastry.
• Use a damp cloth to lightly wet your hands if the filling sticks.
• Strain the egg wash before brushing for a smoother glaze.
• Let the tarts cool on the tray for about 10 minutes before moving them.
• Cool the tarts completely before sealing them in containers.

Variations

• Use shop-bought jam: Choose a thick pineapple jam that can be rolled into balls.
• Make the filling ahead: Shape the pineapple paste into 5 g balls before preparing the pastry.
• Adjust the rose pattern: Use a plastic crimper to create the shape and detailing you prefer.
• Serve with tea: Offer the cooled tarts as part of a festive tea spread.
• Make smaller portions: Use smaller pastry and filling portions, keeping the filling enclosed before crimping.

Common mistakes to avoid

• Warm butter: It can make the pastry less crumbly; keep the cubes chilled until needed.
• Wet filling: Loose jam can be difficult to enclose; use a thick paste that holds a ball shape.
• Kneading the dough: This can make the pastry less crumbly; gently gather the mixture instead.
• Unsealed edges: Filling may escape during baking; press the pastry edges together before rolling.
• Moving tarts while hot: They are fragile straight from the oven; leave them on the tray for about 10 minutes.
• Storing before cooling: Trapped warmth can soften the pastry; wait until the tarts are completely cool.

How to store

Once completely cool, store the tarts in an airtight container. The recipe does not specify a storage duration; to serve them warm, briefly reheat in a low oven until warmed through.

Frequently asked questions