Pineapple Tart
- Daniel
- Feb 2, 2023
- 3 min read
Updated: May 21
If you're residing in Singapore, you will know that around Lunar New Year season, pineapple tarts of all shapes and forms will pop up almost everywhere. I am not sure if this is a Chinese culture or a Singapore tradition.
To be honest, I am not a fan of pineapple tarts. Maybe I dislike how mediocre it is. People will boast so much about them. But as soon as I took the bite, I immediately got turned off; either the pineapple jam is sugarly sweet or intense tangy.
I decided to make some myself. The taste is really mediocre on its own and I improvised with chocolate and coconut. I know it is a weird combination, but trust me. Pineapples go so well with chocolate and coconut. To add another layer of flavor, I added some chili flakes.
I soon realized that it isn't the pineapple jam's fault alone. The tart plays a huge part too. I even tried with some puff pastries and I just couldn't find the flavors and texture that I am looking for. Not until I discovered Sablé Breton. And thru' many trials and failures, I can say that this is the best pineapple tart I'd created thus far.
Ingredients:
(Make 6 tarts)
Pineapple Jam:
Pineapple, 1
Demerara Sugar, 40g
Dark Muscovado Sugar, 40g
Maltose Syrup, 50g
Cookie Spice Blend Homemade, 1 TSP
Coconut Rum, 2 TBSP
Desiccated Coconut, 2 TBSP
Sea Salt, Pinch
Chili Flakes, 1 TSP Adjust To Preference
Tarts:
Sablé Breton Homemade, 1 Recipe
Desiccated Coconut, For Dusting
Dark Chocolate Preferable Valrhona or Callebaut 70% Melted, For Drizzling
Equipment:
Cast Iron Skillet / Pan
Oven
4" Pastry Rings
3.5" Pastry Ring
Directions:
Please visit my "Cookie Spice Blend" page for the recipe.
Please visit my "How To Make Sablé Breton" for the cookie spice recipe.
Prepare the Pineapple Jam
Slice off the head and tail of the pineapple, peel thoroughly, and remove all thorns.
Reserve the head for planting and peels for pineapple tea.
Quarter the pineapple. Separate core from flesh.
Coarsely slice the flesh and finely chop the core.
In a skillet over medium heat, add sliced pineapple, sugar, and liquefied maltose.
Steam maltose for 5 mins to loosen before adding.
Add cookie spice and sauté until aromatic.
Continue cooking until the mixture is thick, sticky, and dry.
Add coconut rum, desiccated coconut, salt, and chili flakes.
Be cautious when adding rum—it may ignite briefly.
Stir well and adjust:
Too sweet? Add lemon juice.
Too tangy? Add sugar and a pinch of salt.
Remove from heat and chill overnight.
Do not wash the skillet—you can use it for pineapple tea.
Prepare the Tart Base
Roll chilled sablé breton dough between parchment sheets to ½" thick.
Cut out discs using pastry rings and transfer (with rings) to a lined tray.
Gather scraps, re-roll, and repeat until all dough is used.
Yields about 6 discs.
Chill the tray for 30 mins.
Preheat oven to 180°C (355°F).
Bake for 12 to 15 mins or until golden brown.
While still warm, run a spatula around each ring and unmold.
Assemble and Finish
Place a smaller pastry ring over each sablé disc.
Spoon pineapple jam into the center, smooth out the top, and carefully unmold.
Broil for 5 mins until the tops begin to caramelize.
Remove from oven and immediately garnish with:
Desiccated coconut
Melted dark chocolate, drizzled in a criss-cross pattern
Serve warm or chilled.
This tastes right for me...
Will you give this version a try?
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