Pineapple Jam Tarts

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These Pineapple Jam Tarts are the perfect blend of flaky, buttery goodness and delectable homemade pineapple jam, making your Lunar New Year celebration even more delightful!

Homemade pineapple jam for pineapple jam tarts

As the Lunar New Year approaches, I find myself particularly excited this year. It marks my first celebration in Malaysia with my extended family after living abroad in the United States for the past 15 years. Having recently moved back to Penang, I wanted to make this occasion extra special so I've joined forces with a group of talented bloggers for a virtual Chinese New Year cookie party!

I'm thrilled to share with you one of my all-time favorites - Pineapple Jam Tarts!

Childhood memories flood back as I recall my grand-uncle baking these delectable treats for us. The combination of rich and sweet pineapple jam atop a flaky, buttery cookie is simply irresistible.

Pineapple Jam Tarts hold a special significance during Chinese New Year. In Hokkien, the word "pineapple" translates to "Ong Lai," where "Ong" means prosperity and "Lai" means "to arrive". Therefore, enjoying these tarts symbolizes the arrival of prosperity and good luck in the coming year.

Let's dive into the recipe! We'll start with the luscious homemade pineapple jam. Opt for ripe, fresh pineapples if possible, but if you're using canned, crushed pinepple works best. This pineapple jam is thick enough to roll into little balls to place on top of the cookies. Not quite the same type of jam you would spread on your toast.

Pineapple Jam

First, cut the skin off the pineapple, then cut the pineapple into smaller chunks so that you can grate it. You will need four cups of shredded pineapple (approximately two small pineapples).

Tip: Slice the pineapple horizontally through the middle, so that you get a little bit of the core in each wedge. Hold on to that core so that you don’t cut your knuckles and fingertips while grating the soft pineapple flesh. Discard the core when you’re done grating.

In a large saucepan, combine the grated pineapple, 2 ½ cups of sugar, 1 cinnamon stick, 1 star anise, 3 whole cloves and 2 tablespoons of lemon juice.

Simmer over medium heat. Keep stirring to prevent the jam from burning. It will turn into a nice golden brown colour (cooking time should be around 30 minutes). You’ll know it’s ready when it is very thick and the pineapple pulp becomes a bit translucent.

Remove the cinnamon stick, star anise and cloves, then allow the jam to cool completely.

Roll the pineapple filling into small balls (slightly less than a teaspoon each) using your palms. Place them on a sheet of wax paper or parchment paper.

Pastry Dough

Preheat the oven to 350 degrees F.

Sift 4 cups of flour into a large mixing bowl, then add 1 teaspoon of salt.

You will also need 250grams of cold butter. If you are in the United States, this is approximately 2 ¼ sticks of butter. If you are in Malaysia, one stick of Golden Churn or SCS butter is 250g so you'll just need one. Make sure the butter is cold; not room temperature!

Cut the chilled butter into approximately half inch cubes and toss them in the flour. Use your fingers to “massage” the butter into the flour until the flour is crumbly. You can also use a food processor to help with this task.

Add two large eggs and 4 tablespoons of cold water into the flour. Use your hands to combine these ingredients to form a ball of dough. Do not knead it too much.

Roll out the dough to a ¼ inch thickness on a floured surface. Use a cookie cutter (about 1.3 to 2 inches in diameter, any round cookie cutter will do) to create rounds and place them on parchment paper over a baking sheet.

Make a divot in the center of each cookie, then nestle one pineapple jam ball in the middle.

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Bake at 350 degrees F for 20 minutes. Allow them to cool completely before indulging

(Printable recipe below!)

Can I use canned pineapples instead of fresh pineapples for the jam?

Yes! Canned crushed pineapple is a convenient alternative. It's best to use crushed pineapple it its own natural juices, with no sugar added. There is no need to drain the juice from the can when cooking the pineapple jam.

Why is fresh pineapple recommended?

Fresh, ripe pineapples give a more vibrant flavor and texture compared to canned pineapple. The choice is yours based on preference and convenience.

Can I make the pineapple jam in advance?

Absolutely! The jam can be made ahead of time and stored in an air-tight container in the fridge. In fact, this is recommended as it will take a while for the jam to cool down enough to handle.

What type of cookie cutter should I use?

Any round cookie cutter with a diameter of about 1.5 to 2-inches will work for these tarts.

How do I store Pineapple Jam Tarts?

You can store the tarts in an airtight container at room temperature for a couple of weeks. For longer storage, keep them in the refrigerator.

I hope you enjoy this recipe! Here are the links to all of the cookie recipes for this virtual party. We would greatly appreciate it if you could please share this post using the hashtag #ChineseNewYearCookieParty

Vegan Cornflake Cereal Cookies by Vermillion Roots

Fried Red Bean Puffs by The Missing Lokness

Chinese Peanut Cookies by Daily Cooking Quest

Chocolate Almond Cookies by Curious Nut

Tapioca cookies (Kue Bangkit) by What To Cook Today

Red Bean & Strawberry Pinwheel Cookies by Lito Supply Co

Sesame Spiral Pie Cookies by Bams Kitchen

Mochi Stuffed Almond Cookies by Miss Hangrypants

Melt-in-the-Mouth Chinese Gluten-Free Peanut Cookies by Foodie Baker

Honey Almond Cookies by Hapa Nom Nom

Quinoa Sesame Brittle by Omnivore's Cookbook

Browned Butter Chinese Walnut Cookies by Yummy Workshop

Macau Almond Cookies by Thirsty for Tea

PS - Click HERE if you are looking for EVEN more Chinese New Year Cookie Recipes!