Description
These pineapple jam tarts are a delightful treat, featuring a buttery crust and a sweet, tangy pineapple filling. Perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2–3 tablespoons ice water
- 1 cup pineapple jam
Instructions
- In a large bowl, combine flour, cold butter, and sugar. Cut in butter with a pastry blender or your fingertips until mixture resembles coarse crumbs.
- Add egg yolk and 2 tablespoons of ice water. Mix until dough just comes together. If needed, add remaining ice water, 1 teaspoon at a time.
- Form dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin.
- On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut out circles using a 2-inch cookie cutter.
- Press each dough circle into the prepared muffin tin. Fill each tart shell with about 1 teaspoon of pineapple jam.
- Bake for 15-20 minutes, or until crust is golden brown.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use good quality pineapple jam.
- You can make the dough ahead of time and store it in the refrigerator for up to 2 days.
- These tarts are best enjoyed the day they are made, but can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 tart
- Calories: 120
- Sugar: 10g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: pineapple, jam, tarts, dessert, baking, sweet, pastry