Nyonya pineapple tarts
Melt in the mouth buttery pastry wrapped around spiced pineapple jam, baked for festival tables.
- Time2 hr plus chilling
- LevelMedium
- Costabout £0.36 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Tip the drained pineapple into a wide pan with the sugar, cinnamon and cloves. Cook over a medium heat for 25 to 30 minutes, stirring often, until it becomes a thick, sticky jam that holds a spoon trail. Remove the spices and cool completely.
27 min 30 s - 2
Rub the flour, butter and icing sugar together with your fingertips until like breadcrumbs. Mix in 1 egg yolk and enough cold water to bring it together into a soft dough. Do not overwork. Chill for 30 minutes.
30 min - 3
Heat the oven to 170°C (150°C fan). Roll the cooled jam into 24 small balls about 1 teaspoon each.
- 4
Pinch off walnut sized pieces of dough, flatten each in your palm, put a ball of jam in the middle and pinch the dough around it. Roll smooth and place seam side down on a lined tray, or press into a small oval.
- 5
Mark each top with a fork or snip a small cross with scissors. Mix the second egg yolk with the milk and brush lightly over the tops.
- 6
Bake for 20 to 25 minutes until golden at the edges. Cool on the tray, as they are fragile when hot.
23 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.