Flower Blossom Pineapple Tarts


It’s the time of the year for her appearance again! Pineapple Tarts.

There are just too many recipes for Pineapple Tarts, some using Plain Flour, Top Flour, Cake Flour.
– Depending on your preference, some goes for melt in the mouth but personally I prefer the crust to be slightly crispy so my preference is a mixture of plain flour and top flour. For a more melt in the mouth texture, use cake flour + plain flour.
– Use good butter and my favourite none other is Lurpak.
– For better color, add a few drops of egg yellow coloring to the egg yolk.
– Add milk powder if you like the milk taste. I keep my tarts simple because it should taste simple – good butter and the pineapple paste.


As all known, making these tarts arent easy. There are some work you could do beforehand!
– Prepare the dough the night before and let it rest in the fridge, I will bring out 30-45 mins before starting to bake.
– Roll your pineapple paste into small balls and keep them in the fridge, you could do these a few days ahead however I sandwich them row by row between plastic sheets, this will avoid them sticking together making it difficult to remove or end up rolling them again.
– Use your table top mixer to prepare the dough, sift all dry ingredients, use the machine flat beater to give it a good mix, add in cubed butter and leave it to mix, do not overmix – stop once the butter are blend in. Add in egg yolks and stop as long as it forms a dough.


I’ve covered some other tips here

Learn how to do a Rose Pineapple Tarts here

Happy Baking!

About Elyn

The joy of baking is seeing how much people enjoy them. I would love to offer these "joy" to you so drop me a note and we can discuss!
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