Tart pineapple

Pineapple tarts with a pinched pastry base.Photo © JE Nilsson and Cheryl Cordeiro-Nilsson 2010 Every year, it is with mixed feelings that I begin looking around for ripe pineapples for the annual Christmas batch of pineapple tarts. All things considered I think this is one tradition I grew up with in Singapore that I would […]

Traditional pineapple tarts recipe from my granny and an egg free version. Festive Pineapple Tarts or kuih tart are from Singapore and Malaysia.

Most of us would think freshly baked pastry are best when they are right out of the oven. But not for these pineapple tarts. They tasted way better the day after. Right out of the oven, the buttery tart base is a little crunchy in texture but when the pastry get a rest overnight, they transformed into a melt-in-your-mouth texture and oh were they good. Traditional mooncakes is the other baked pastry that will improve in texture after resting for a few days. Let's get baking. Pineapple Tart…

Here's the BEST and EASIEST recipe for crumbly and melt-in-your-mouth pineapple tarts that are well-loved in Singapore, Malaysia and Indonesia. The enclosed buttery goodness that surrounds the tangy pineapple jam creates a match made in heaven. Simply amazing!

Explore travellingfoodies' 10016 photos on Flickr!

These turnovers are just delicious! 😍