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.
- 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
- Sift flour, icing sugar and salt into mixing bowl. Add in sweet potato powder and mix well.
- 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.
- 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.
- Add in egg yolk and beat or knead the dough together.
- Divide the dough into 2 or 3 portions. Cling wrap each portion and chill in the refrigerator for about 30 mins to firm up.
- 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.
- Preheat oven to 170C. Line baking tray.
- 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.
- Repeat for all portions of dough. Place cut-out dough on lined baking tray.
- Place prepared pineapple jam balls onto pastry dough.*
- 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.
- 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.
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