Purple Sweet Potato Pineapple Tarts

These purple sweet potato pineapple tarts have buttery and crumbly pastry topped with tangy-sweet pineapple jam. You can use either homemade pineapple jam or store-bought pineapple jam for an easier option.

I was wondering how purple sweet potato pineapple tarts would taste like, after seeing a few years of purple sweet potato pineapple tarts sold by Kele.

So for this year, since I have extra purple sweet potato powder on hand, I decided to try making some purple sweet potato pineapple tarts for myself, while I ordered their original pineapple tarts for my parents! :p

How Do These Purple Sweet Potato Pineapple Tarts Taste Like?

For these tarts, I adapted the open pineapple tarts recipe I’ve tried previously. Though I don’t seem to taste any purple sweet potato in the tarts, my kids adore the deep purplish shade!

The color of the pastry tart here is a little dark also because my purple sweet potato powder is slightly darker in shade.

Texture wise, it tastes the same like the original flavor pineapple tarts I’ve made – buttery, crumbly and yummy!

Are These Pineapple Tarts Easy To Make?

Yes! Use store-bought pineapple jam to cut down on the work involved in traditional pineapple tarts.

You can:

• 1 Day Before Making the Tarts:
  • Portion and roll the store-bought pineapple jam into balls. Store in airtight container.
  • Make the pastry dough 1 day before, and store the dough in the fridge.
• Day of Making:
  • Bring chilled dough out from fridge about 30 mins beforehand.
  • Prepare tart mold, a bowl of flour for dusting and line your baking trays.
  • When chilled dough has softened enough to be rolled properly, roll out dough and cut them out using mold.
  • Top with pineapple jam, bake, cool and store! Yay to yummy pineapple tarts!

>> MORE CHINESE NEW YEAR RECIPES:

• Pineapple Tarts (Open)
• Salted Egg Yolk Cookies
• Almond Cookies
• Copycat Jenny Bakery Cookies

What Ingredients Do I Need?

We just need these few simple ingredients:

• Unsalted Butter: I like to use unsalted butter and add salt on my own to control the “saltiness” of the pastry. Use a good French butter for extra buttery taste, without the greasiness!
• Icing Sugar
• Egg Yolk
• Plain Flour
• Purple Sweet Potato Powder
• Pineapple Jam: You can use either store-bought or homemade pineapple jam!

Pineapple Tarts Making Tips

While rolling out the pineapple jam, it can get quite messy.

If you are wearing gloves on your hands, roll them in between your palm well, and the jam should not get “furry” on the surface.

On the other hand, if you are not wearing gloves, have a small bowl of water on the table while rolling the jam. If the balls start to get sticky and “furry” on the surface, dab some water onto your fingers and palm, and roll them again.

In this recipe, I have also wrapped the pastry dough into 2 or 3 portions to chill. By rolling out the pastry dough portion by portion, it will not soften too much while rolling and cutting.

If it’s your first time making these pineapple tarts, bake just a few pieces first, to test your oven’s temperature. The baking temperature and time serves as a recommended guide. If the batch of pineapple tarts turn out overly browned, you can either reduce the baking temperature or baking time, according to your oven’s heat.

How Long Can I Keep These Pineapple Tarts?

Usually pineapple tarts would keep well for weeks in airtight containers (in normal room temperature), however I usually keep them for about 2-3 weeks.

You can also place food grade silica packs in the cookie container to help prolong the shelf life of the tarts (sealed and unopened).

Purple Sweet Potato Pineapple Tarts

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• Author: Cherie
• Prep Time: 120 Mins
• Cook Time: 20 Mins
• Total Time: 2 hours 20 minutes
• Yield: About 80-85 Pcs 1x

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Description

These purple sweet potato pineapple tarts have buttery and crumbly pastry topped with tangy-sweet pineapple jam. You can use either homemade pineapple jam or store-bought pineapple jam or an easier option.

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Ingredients

Scale 1x2x3x

• 310g plain flour
• 30g icing sugar
• 1/4 tsp salt
• 30g purple sweet potato powder
• 200g butter, cold and cubed
• 1 Yolk (about 20g)
• 400g Pineapple Jam*, Store-bought or Homemade

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Instructions

1. Sift flour, icing sugar and salt into mixing bowl. Add in sweet potato powder and mix well.
2. Add half portion of cold butter into mixing bowl. Using the paddle attachment, beat the butter and dry ingredients together using low speed. You will see some coarse, sandy mixture coming together. You can also use the rubbing-in method by hand.
3. Add the remaining half of cold butter and beat together, till sandy mixture. If there are large blobs of butter left, rub it into the dry ingredients using gloved hands. Beat the mixture again. Using your gloved hand, stir through the mixture to check if there are anymore large blobs of butter. Continue rubbing in if there is.
4. Add in egg yolk and beat or knead the dough together.
5. Divide the dough into 2 or 3 portions. Cling wrap each portion and chill in the refrigerator for about 30 mins to firm up.
6. In the mean time, roll out pineapple paste into balls if you did not manage to do so the day before. Roll each ball about 8g. Set aside in air tight container. Chill them for about 30 – 60 mins before using.
7. Preheat oven to 170C. Line baking tray.
8. We will be using the dough portion by portion, so that it does not soften too much. When the dough is chilled enough to roll, dust the working surface and mold with some flour. Roll dough to about 4-6mm thickness. Cut out using pineapple tart mold. Place dough on baking tray.
9. Repeat for all portions of dough. Place cut-out dough on lined baking tray.
10. Place prepared pineapple jam balls onto pastry dough.*
11. Bake in preheated oven 170c for 20 – 22 mins. Try to watch the oven from 18th mins onwards to prevent over-browning. You may want to rotate the tray 10 mins into the baking time if your oven’s heat is not evenly distributed.
12. Once baked, cool baking tray on cooling rack. Once cooled, remove tarts to further cool on cooling rack. Store in airtight container when the tarts are completely cooled.

Equipment

Kenwood Chef XL

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Notes

I’m using 3.5cm cutter with 8g pineapple jam.

If you prefer more pineapple jam, you can increase and use 10g-12g of jam per tart.

Please also note that if your cutter size is smaller / bigger, you may need more / lesser pineapple jam balls.

If you are using store-bought pineapple jam that is slightly drier, you can parbake the pastry dough for 10 mins first. Then bring out from oven, top with pineapple jam balls (use just a little pressure to make it fit onto tart). Put back into oven and bake for another 10 mins.

• Method: Bake

Keywords: Pineapple Tart

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