Kuih Tart (Pineapple Tarts)
A recipe for Kuih Tart (Pineapple Tarts)! These Malaysian and Singapore-style tarts have a flaky, buttery base with a spiced homemade pineapple jam center.
Servings 40 Cookies
Ingredients
Pineapple Jam:
- 1.75 pounds (794 grams) fresh, chopped pineapple
- 1/3 cup (67 grams) granulated sugar
- 3 whole cloves
- 1 small (2 inch, 5 centimeter) cinnamon stick
Dough:
- 1 cup (227 grams) unsalted butter softened at room temperature
- 2 large egg yolks
- 1 tablespoon (15 milliliters) sweetened condensed milk
- 2 cups (250 grams) all-purpose flour
- 1/4 teaspoon salt
Instructions
To make the pineapple jam:
- Place the pineapple pieces in a blender and pulse until completely smooth.
- Pour the pureed pineapple into a medium saucepan over medium low heat.
- Bring the mixture to a simmer, then after 30 minutes stir in the sugar, cloves, and cinnamon stick.
- Continue to cook, stirring often- especially around the sides and bottom, until the liquid has reduced and the pineapple jam thickens with a golden color, about 2 hours total.
- To check to see if the jam is thick enough, take a small spoonful and place on a plate. After a couple of minutes, if the spoonful can be shaped into a ball without falling apart, the jam is ready.
- Remove from heat and discard the cinnamon stick and cloves.
- Transfer to a bowl, cover, and refrigerate until chilled, about 2 hours.
- If well chilled and made a day or two ahead of time, bring to room temperature for about 30 minutes before assembling.
To make the dough:
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat the butter until light and fluffy.
- Beat in the egg yolks, one at a time, until incorporated, scraping down the sides of the bowl.
- Beat in the condensed milk.
- Add the flour and salt, then pulse or mix in just until a smooth dough comes together.
- Form the dough into a disc, wrap in plastic, and refrigerate for 15 minutes, until cold but still pliable.
To assemble:
- Preheat oven to 325˚F (163˚C). Line two baking sheets with parchment.
- On a floured surface, roll the rested dough into a sheet about 1/4 inch (6 millimeters) thick. If the dough is too cold to roll easily and hold the shape of the mold, allow to rest for a couple of minutes at room temperature. If too warm to shape, refrigerate for a few more minutes.
- Dust the Kuih Tart mold with flour and cut out as many of the individual tarts as possible, pressing down to form the design around the edges.
- Transfer the tarts to the prepared baking sheet about 1 inch (2.5 centimeters) apart.
- Fill the center of each tart with a small spoonful of the pineapple jam.
- If desired, top the jam with a couple of small rope pieces of dough in the shape of an 'X' for an added design.
- Repeat with remaining dough and jam.
- Refrigerate the baking sheets for 15 minutes.
- Bake the Kuih Tart in the preheated oven until set and barely golden around the edges, about 16-20 minutes, rotating the baking sheets halfway through cooking.
- Allow the tarts to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Store in airtight container for up to a week.