For best results, use very cold butter and ice water to make the dough. This will ensure a flaky and tender crust. Don't overwork the dough, as this will develop the gluten and make the crust tough. The pineapple filling can be made ahead of time and stored in the refrigerator for up to 3 days. If the dough becomes too soft while you're working with it, return it to the refrigerator for a few minutes to firm up. Feel free to experiment with different shapes and designs for the top of the tarts.
Pineapple Tarts
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PREP TIME25 mins
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COOK TIME55 mins
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TOTAL TIME5 hrs 20 mins
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SERVING24 People
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VIEWS42
These golden, buttery tarts cradle a vibrant, homemade pineapple filling, offering a delightful burst of tropical sweetness in every bite. A perfect treat for any occasion!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol28 mg
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Fiber1 g
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Protein2 g
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Saturated Fat3 g
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Sodium113 mg
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Sugar14 g
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Fat5 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Dough: In a large bowl, whisk together the all-purpose flour, self-rising flour, and salt. (5 minutes)
02 Step
Recipe View Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)
03 Step
Recipe View Make a well in the center of the flour mixture and add the beaten egg and ice water. Gently mix until the dough just comes together. Be careful not to overmix. (5 minutes)
04 Step
Recipe View Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 4 hours, or preferably overnight. (4+ hours)
05 Step
Recipe View Make the Pineapple Filling: In a medium saucepan, combine the shredded pineapple, sugar, and cloves. (2 minutes)
06 Step
Recipe View Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer, stirring frequently, for 30-40 minutes, or until the filling has thickened and most of the liquid has evaporated. (30-40 minutes)
07 Step
Recipe View Remove from heat, discard the cloves, and let the filling cool completely. (30 minutes)
08 Step
Recipe View Assemble the Tarts: Preheat oven to 400°F (200°C). (15 minutes)
09 Step
Recipe View On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. (5 minutes)
10 Step
Recipe View Using a 2-inch round fluted cutter, cut out 24 rounds. Gently press the rounds into mini muffin tins or place them on a baking sheet lined with parchment paper. (10 minutes)
11 Step
Recipe View Spoon about 1 teaspoon of pineapple filling into the center of each tart. (5 minutes)
12 Step
Recipe View Optional Decorative Top: For a traditional look, cut thin strips of pastry and arrange them in a criss-cross pattern over the filling. Alternatively, cut out smaller rounds or shapes to place on top. (15 minutes)
13 Step
Recipe View Egg Wash and Bake: Brush the tops of the tarts with the beaten egg. (2 minutes)
14 Step
Recipe View Bake in the preheated oven for 20-25 minutes, or until the tarts are golden brown. (20-25 minutes)
15 Step
Recipe View Cool: Let the tarts cool in the muffin tins or on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Tristin Stanton
Jun 7, 2025I followed the recipe exactly and they turned out amazing. My family loved them!
Leonard Crona
Feb 2, 2025I added a pinch of cinnamon to the pineapple filling for a little extra warmth. It was delicious!
Maureen Yundt
Dec 30, 2024These tarts were a huge hit! The crust was so flaky and the pineapple filling was perfectly sweet and tangy.
Rafaela Buckridge
Dec 29, 2024The dough was a little tricky to work with at first, but once I got the hang of it, they were easy to make. Definitely worth the effort!