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Chinese Pineapple Tarts – Quick and Easy Recipe


Chinese pineapple tarts are often eaten for Chinese New Year, and make a great treat for anytime. Traditionally the pineapple and crust are made from scratch and take a very long time to make. This is a quick and easy version that can be made in less than an hour.

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
Ό tsp ground cinnamon
2 tbsp cornstarch
1 medium egg
1 pre made pie crust (Pillsbury)

  1. 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.

  2. Then add the cinnamon and vanilla and keep stirring until it starts to bubble.

  3. 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.

  4. When the cornstarch dissolves turn the heat back to high, let it come back to a boil and continue to stir until it thickens.

  5. Then remove it from the heat and set it aside while preparing the other ingredients.

  6. Next preheat the oven to 350F.

  7. 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.

  8. Using just half of the pineapple mixture, place it in a long row close to one of the long sides of this rectangle.
  9. 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.

  10. Then cut off the excess dough and place it with the other extra dough.

  11. Next cut this roll into ½ inch to 1 inch pieces depending on how large you want your tarts.

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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.

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Content copyright © 2014 by Lila Voo. All rights reserved.
This content was written by Lila Voo. If you wish to use this content in any manner, you need written permission. Contact Lila Voo for details.

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