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Pineapple Tarts (Open-Faced)

These are "Open-Faced" Pineapple Tarts, made with shortcut pastry. For this recipe, you'll need a pineapple cookie mold and with the option to decorate the top of the tart. Learn how to make them with my video tutorial, and Happy Baking.

Pineapple Tarts (Open-Faced)

1 Recipe Pineapple Jam

450 grams All-Purpose Flour
30 grams Corn Flour/Starch
50 grams Confectioner’s Sugar
½ tsp Sea Salt
250 grams Chilled Unsalted Butter, cut into small pieces
1 tsp Vanilla Extract or Paste
2 Egg Yolks
2 to 4 Tbsp of Cold Water

1 Large Egg, beaten (egg wash)
Pineapple Cookie Mold


Pineapple Jam: Roll the pineapple jam into a small cherry sized balls. (About 10 to 13 grams) Refrigerate until ready to use.

For the pastry: Combine the all-purpose flour, corn flour, sugar, and sea salt in a large mixing bowl. Using a pastry blender or your fingertips, work in the butter until the mixture resembles coarse crumbs. Mix in the vanilla extract and egg yolks and mix well. Then add the cold water a little at a time until the pastry is sufficiently moist. Gather the pastry lightly with your hand until it just smooth. Divide the pastry into 2 to 3 pieces, wrap it in plastic wrap, and chill for about 20 minutes before rolling.

Preheat the oven to 350˚F. Line a baking sheet with parchment paper.

Pineapple Tarts: Place the pastry a lightly floured board. Roll the pastry to about 5 to 7 mm thickness. Use the pineapple cookie cutter, and cut out the shape. Then fit the inner mold into the cookie cutter, press firmly, and remove the pastry and place on a baking sheet lined with parchment paper. Repeat the process with the remainder pastry. Brush the pastry with egg wash. Top with a ball of pineapple. Bake for about 18 to 20 minutes. Remove from the oven and allow to completely on a wire rack before storing in an airtight container.

Note: You can decorate the top of the pineapple jam/ball with a small cutout pastry as shown in the video.

Makes about 90 pieces of Pineapple Tarts


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