Here's the ultimate sweet bite that will have your taste buds doing the happy dance: pineapple tart! Imagine a buttery, melt-in-your-mouth pastry hugging a tangy-sweet pineapple jam that's been slow-cooked to perfection. Yup, these little pineapple tarts are the OG treat of festive seasons, especially in Southeast Asia. But hey, why wait for a celebration when you can whip up a batch right now?Crafting these gems might seem extra, but trust me, it's so worth it. The secret to the perfect pineapple tart recipe lies in two things: the pastry and the jam. The pastry needs to be all kinds of crumbly, thanks to a butter-to-flour ratio that's borderline indulgent. And the jam? Oh, we're talking fresh pineapples cooked down with sugar and a hint of spice—think cloves or cinnamon—for that signature flavor punch. Whether you're team open-faced tart or prefer the jam cocooned in pastry like a cute little roll, these tarts bring pure sunshine to your plate. They're snackable, shareable, and honestly, just a vibe. So, grab your apron, flex those baking muscles, and dive into the world of pineapple tart.

• 2 cup pineapple
• 1 cup maida
• 1 cup self-rising flour
• 10 tbsp butter
• 2 eggs
• 1 pinch salt
• 1 1/2 cup white sugar
• 4 cloves

• Pineapple tart is the tropical treat that's sweet, buttery, and totally drool-worthy—a bite-sized delight perfect for impressing your crew or just treating yourself. Ready to slay this classic dessert? Here's the pineapple tart recipe that'll have you baking like a boss!
• Start by making the tart dough: in a large mixing bowl, combine 1 cup of all-purpose flour, 1 cup of self-rising flour, and a pinch of salt. Add 10 tablespoons of cold butter (cut into cubes) and work it into the flour with your fingers until it's crumbly and resembles sand.
• Stir in 1 beaten egg and 2 tablespoons of cold water, mixing until it all comes together into a smooth dough.
• Wrap it in cling film and pop it in the fridge for at least 30 minutes to chill.
• While the dough is chilling, whip up the pineapple filling.
• Peel, core, and shred 2 cups of fresh pineapple, then transfer it to a saucepan with 1 1/2 cups of white sugar and 4 whole cloves. Cook this over medium heat, stirring frequently, until the mixture thickens and turns golden around 20-25 minutes. Remove the cloves, let it cool completely, and your filling is ready to shine.
• Preheat your oven to 180 C (350 F) and line a baking tray with parchment paper.
• Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
• Use a cookie cutter to cut out your tart bases and another cutter to create tops with a design (like lattice or simple rounds). Place the bases on the tray and spoon a small dollop of the cooled pineapple filling in the center of each.
• Top each tart with the dough cutouts and press the edges gently to seal.
• Brush the tops with 1 beaten egg for that golden-brown finish, and bake for 15-20 minutes or until the tarts are golden, flaky, and oh-so-irresistible.
• Let them cool slightly before serving because hot pineapple is basically molten lava (trust me on this one). This recipe of pineapple tart is buttery, fruity, and the perfect balance of sweet and tangy basically, dessert goals in every bite. Enjoy!