Chinese Pineapple Tarts: A Wish of Prosperity

Chinese pineapple tarts have a rich, buttery, flaky crust wrapped around a sweet and tangy pineapple jam. They feature a delicate balance of crispy and chewy for an incredible experience, bite after bite.

Today, we’re stepping into the culinary traditions of China and discovering the beloved pineapple tart. Recreating this recipe at home lets us embrace a centuries old tradition that celebrates luck, fortune, and togetherness. Best of all, it’s an easy recipe to make that can be enjoyed all year ‘round!

When I lived near New York City, I was spoiled to have access to Chinatown and all of their authentic bakeries and shops. Many places had these available during the year, but on Chinese New Year, Chinatown is pure delight. These delightful cookies are served up alongside thick cakes of all flavors. It’s one of my favorite food times of the year!

In China, these delightful cakes are a staple in bakeries and souvenir shops around the country. But truth be told: Chinese pineapple tarts are actually Taiwanese. It’s a long story. But the short version of it is that the cakes were created in Taiwan but are now hugely a part of Chinese culture. Either way, they’re delicious.

Come with me as we explore the rich cultural traditions of China by making a fresh batch of these delicious pineapple tarts! 

WHAT MAKES CHINESE PINEAPPLE TARTS SPECIAL

Versions of Chinese pineapple tarts are made in many Asian countries, but in China, they hold a special place. These delightful treats have a rich cultural and historical background that spans centuries. 

They first made their way to China in the 16th century. Portuguese explorers introduced the fruit and captured locals by surprise. The sweet and tangy flavors of pineapples were an instant hit! Soon, locals began experimenting with different ways to incorporate them into their traditional cuisine. One creation was the pineapple jam that is used in many recipes including this one. 

Chinese pineapple tarts are much more than just their delicious taste. The pineapple itself grew to hold a symbolic meaning in its culture. It’s often associated with the Chinese New Year. Pineapples are eaten all year ‘round, but especially during the New Year because they represent well wishes.

During the 1960’s, a Taiwanese baker created the tarts to use up leftover pineapples from a batch of pineapple juice. He then created the famous tart we know today. Now, Chinese pineapple tarts have become a popular New Year’s gift and are found in souvenir shops all around China.

HOW TO MAKE HOMEMADE JAM FOR CHINESE PINEAPPLE TARTS

Homemade jam for Chinese pineapple tarts is super easy and uses only a few ingredients! For this recipe, we’re using only fresh pineapple and brown sugar. Super simple. 

To make homemade jam for Chinese pineapple tarts, cook fresh pineapple down with some sugar until it forms a thick paste. It takes about 2-3 hours of patient simmering to make the jam. It sounds like a long time, but it’s minimal effort and it makes your space smell amazing!

Chinese pineapple tarts are best made with fresh pineapple jam, but you can substitute it with a store bought version. It’s a great fix if pineapples aren’t in season or if you’re short on time. Just note that it won’t taste the same. 

Start off with ripe pineapples. A pineapple is ripe and ready when you try to pluck out one if the center leaves in its crown. The easier it comes out, the more ripe the pineapple. You want one that basically pulls out on its own. Ripe pineapples will have a sweet smell and feel heavier than they look. 

Peel, core, and chop your pineapple into cubes. I like to blend them in a food processor or a blender. You can also use a grater to make them into shreds. This helps break down the pineapple and speed up the cooking process. Add in your sugar and cook on low heat for about 2-3 hours. The paste is done when it looks dry and thick.  

USING MALTOSE IN CHINESE PINEAPPLE TARTS

The OG recipes for Chinese pineapple tarts use an ingredient called Maltose syrup. It’s a natural sweetener made from malted barley and has a long shelf life. Maltose syrup isn’t something that’s readily available in most US grocery stores. Because of this, I omitted it from the recipe. 

Maltose syrup gives Chinese pineapple tarts their distinctly authentic malty flavor. The syrup is also used as a thickener for the jam. Pectin and other thickening agents don’t work with pineapple, and can’t be substituted. If you’re looking for a chewier and sweeter filling, the best alternative is corn syrup. The ratio is about ¼ cup of syrup per pineapple. Add this in when the pineapple juice has evaporated and continue cooking until thickened. 

For those who have never worked with maltose before, here are a few things to know:

• You can find it in some Asian grocers and on Amazon.
• Maltose syrup is very high in calories and is a 105 on the GI scale, so use it sparingly!
• It can be more expensive than other sugars.
• You can use it in other recipes like Korean rice cakes, Indian Barfi, and Japanese Mochi. 

TIPS FOR MAKING THE BEST CHINESE PINEAPPLE TARTS

These cookies come in a variety of shapes and sizes, depending on what country you’re enjoying them in. Chinese pineapple tarts are most commonly found in small square shapes. 

If you’re a pro baker, you might happen to have a few square baking molds on hand. Use them if you do. For the rest of us, a square muffin pan or round cupcake pan will do. You can even fill some dough and bake these off as little balls if you want. Whatever you feel like doing works!

There are a few things to keep in mind when making this recipe. It’s kind of hard to steer this one off the rails. 

1. Use as little liquid as possible in the crust. Chinese pineapple tarts have a unique crust compared to other cookies. The trick is to use as little liquid as possible to get this dry, crispy-yet-melt-in-your-mouth texture. Add in the water only a little bit at a time to keep things moist. And once you’ve added the water, don’t let it dry out! Keep the dough covered while you work.

2. Use a thick jam. You can use store bought jam in this recipe as a shortcut. It’s not authentic and locals will probably complain about it. But, for the sake of convenience, store bought jam is a quick substitute. If your jam is too runny, let it simmer over low heat to help thicken it up before filling your tarts. You’ll have a mess if you try to fill these tarts with loose jam.

3. Two ways to build the tarts. In the video and in the recipe, I went the easier route. This one involves pressing the dough in the bottom of your hand to make a large round. Dollop a bit of jam in the center and press to seal. Then, press it into your square molds. 

If you want a cleaner, more technical look, you can cut a square larger than your pan’s cavity. Lay the dough in and press to mold, as if you were making a pie crust. Fill ¾ of the way and top with a layer of dough. Press to seal. 

4. Don’t substitute dry milk for regular milk. It’s tempting, but I can’t stress it enough to not substitute dry milk for regular milk. It’s there for a reason! Dry milk powder gives texture and color to the dough as it bakes. Chinese pineapple tarts have a distinct texture for the cake. That texture comes from dry milk powder! 

SERVING AND ENJOYING THESE TANGY DELIGHTS

Now that you’ve mastered the art of making Chinese pineapple tarts, here’s how you can enjoy and store them:

How to Store Pineapple Cakes

To ensure that your festive pineapple tarts stay fresh, keep them in an airtight container. They keep well in a cool, dry place away from direct sunlight and hot temps. You can keep them on the counter or in the fridge for up to a week. They also freeze well and can stay in the freezer for up to 3 months. 

Serving Pineapple Cakes

A classic way to serve Chinese pineapple tarts is with a cup of authentic Chinese tea. Some common pairings include oolong, jasmine, or green tea, but they pair wonderfully with almost any variety. 

These Chinese pineapple pastries make for thoughtful and delightful gifts during festive occasions. Give them as gifts to your family and friends as a way to wish them good luck and prosperity. Chinese desserts are often given in beautifully ornate boxes or tins. Be sure to inscribe ong lai on it!

Experiencing China’s Rich Cultural Cuisine

Take a moment to savor each bite of your Chinese pineapple tarts. They’re a sweet and tangy representation of an ancient culture. These homemade pineapple tarts are meant to be shared with others. By offering them to loved ones, you extend the warmth and spirit of honor that embodies Chinese traditions. They make for a delicious way to celebrate Chinese culture!

CHINESE PINEAPPLE TARTS RECIPE

Yield: 14- 2"x2" Tarts

CHINESE PINEAPPLE TARTS

Print

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 3 hours

Total Time 3 hours 40 minutes

Ingredients

• Shortcrust Pastry:
• 8 Ounces (2 Sticks) Butter, Softened
• 2/3 Cup Powdered Sugar
• 3 Egg Yolks
• 3 Cups All Purpose Flour
• 1/2 Cup Dry Milk Powder
• 2 Tsp Cornstarch
• 1/4-1/2 Cup Ice Water
• Pineapple Jam:
• 4 Cups of Blended Pineapple (About 1 Whole Pineapple
• 3/4 Cup Brown Sugar, Divided OR 1/4 Cup Brown Sugar and 1/4 Cup Maltose

Instructions

1. Make the Pineapple Jam the Day Before: In a heavy bottomed pot, pour in the blended pineapple and 1/4 cup of brown sugar. gently simmer the mixture on low heat until most of the juice has evaporated, about 2-3 hours. If using only brown sugar, taste the mixture and add the rest of the sugar as needed. If using Maltose, add it in now. Continue cooking until the juice evaporates and the mixture is nice and thick.
2. Pour the mixture into a heat-safe bowl and cover. Keep in the refridgerator overnight to set.
3. Make the Tarts: Preheat the oven to 375F. Use a little bit of butter to grease the cavities of a muffin pan or square tart molds.
4. To make the tarts, start by combining together the butter and powdered sugar. Add the yolks in and stir to combine. Work in the flour, dry milk powder, and cornstarch until the recipe forms a dry crumble.
5. Add in 1 tablespoon of water at a time. Add water just until the dough becomes soft. Make a small ball of dough in your hand. It should be moist enough to not crack when you stick your thumb into it, but not so moist that it sticks to your fingers.
6. Divide the dough into 14 equal portions. Cover the dough when not using. Take each portion and flatten it out into a 1/4" circle using the palms of your hands. Dollop about 1 tablespoon of the pineapple jam into the center. Carefully fold and seal the dough to form a ball.
7. Gently press the balls into the cavities of your pan or square molds. Bake the tarts at 375 for about 15-20 minutes, or until the tops are golden. Let cool completely before carefully removing from the pan.

Notes

• Maltose gives these tarts an authentic malty flavor. Use 1/4 cup brown sugar and 1/4 cup maltose if you can find it. If not, use 3/4 cup brown sugar.
• The pineapple jam is best when cooked until all the juice evaporates. Let it dry, but don't let it burn.

HOW YOU CAN CELEBRATE CHINESE CULTURE

At Olivia Goes Global, we believe every day has something wonderful to celebrate! Chinese pineapple tarts are traditionally made for Lunar New Year and represent good fortune. But don’t stop there–they taste just as good all year ‘round! Add these traditional bakes to your confectionary routine in honor of Chinese culture!