Recently I have been reading up on adding colors to bakes and bread naturally.I usually…
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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.
- 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:
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).