Pineapple Tart (Using Superfine Wholegrain Flour)



425g Prima Top Flour
106g Prima Superfine Wholegrain Flour
291g Salted Butter
90g Icing Sugar
2.5g Fine Salt
58g Egg Yolk
47g Milk

Pineapple Filling

666g Pineapple
83g Sugar
1 Cinnamon Stick
0.5g Cloves

Egg Wash

50g Egg Yolk
25g Whole Eggs



  1. In the mixing bowl with paddle attachment, place icing sugar and salted butter.
  2. Sift the flour and add into the mixing bowl and blend at medium speed to form a dough.
  3. Pour egg yolk and milk into the dough and blend at low speed until smooth.
  4. Cover dough with plastic wrap and refrigerate for 2-3 hours before using.

Pineapple Filling

  1. Cut the stalk off the pineapple, followed by the skin. Slice the pineapple flesh into pieces and blend in a blender until it becomes puree.
  2. Cook on medium heat the pineapple with sugar, cinnamon and cloves. Constantly
    stir to avoid burning the pineapple juice and to combine well.
  3. Lower the heat to simmer and continue to stir until the pineapple filling turns golden
    in color and becomes very sticky.
  4. Transfer the pineapple filling out, remove the cloves and chill in the fridge for 30 minutes.

Tart Assembly

  1. Roll into a ball 20g of the dough. And thereafter, roll 14g of the pineapple mix.
  2. To wrap, use your palms to roll each dough and flatten it.
  3. Add a pineapple ball in the middle and fold the edges of the dough up to cover
    the filling.
  4. Finish off by rolling it into a round ball.
  5. Place the ball into a pineapple tart mould and place the pineapple cookie on a baking tray lined with baking paper.
  6. Brush them with egg wash.
  7. Bake for 20 minutes (until golden brown) at 180°C.
error: Content is protected !!