To watch a video on how to make these Chinese pineapple tarts at home click here.
12oz jar of pineapple preserves (Smuckers works best here)
1 tsp vanilla extract
¼ tsp ground cinnamon
2 tbsp cornstarch
1 medium egg
1 pre made pie crust (Pillsbury)
- In a small pot, add the pineapple jam and heat it on medium. Stir constantly until it starts to liquefy, this takes about 2 minutes.
- Then add the cinnamon and vanilla and keep stirring until it starts to bubble.
- Just as it starts to bubble along the sides of the pot turn the heat off and add in the cornstarch. Keep stirring and let it dissolve.
- When the cornstarch dissolves turn the heat back to high, let it come back to a boil and continue to stir until it thickens.
- Then remove it from the heat and set it aside while preparing the other ingredients.
- Next preheat the oven to 350F.
- Then take the pie crust and roll it out; make sure to keep this refrigerated until you’re ready use it. Cut it into a rectangle by cutting off the rounded edges. Set this extra dough aside.
- Then roll the closest side up and over the pineapple mixture, sealing it once it hits the other side so that you have a roll with the pineapple inside.
- Then cut off the excess dough and place it with the other extra dough.
- Next cut this roll into ½ inch to 1 inch pieces depending on how large you want your tarts.
- Then take a sharp knife and make 3 slits in the top of each of the tarts. Then place these tarts on a lightly greased baking sheet.
- Now take the extra dough and press the pieces together. Then using a rolling pin roll this out into another rectangle the same thickness as the first and repeat the process of making the tarts.
- Once the tarts are made separate the yolk from the egg and beat it lightly to make an egg wash. Then just brush it on the tops of the tarts.
- Place them in the oven for 17 minutes, or until the tops brown slightly. Keep in mind that a little bit of the pineapple may leak out just slightly and this is normal.
- Once they slightly brown remove them from the oven and place them on a plate to cool. This makes 12 to 18 tarts depending how large or small you cut them.
Using just half of the pineapple mixture, place it in a long row close to one of the long sides of this rectangle.