The Ultimate Treat: Melt-in-Your-Mouth Pineapple Tarts

These cookies aren’t tied to any particular occasion—they’re a delightful treat year-round. While making them involves a few steps, especially if you’re preparing homemade pineapple jam (which I highly recommend for its incredible flavor), rolling them can be a bit tricky for beginners. This recipe follows the traditional method used before piping tools became common, but rest assured, the effort is well worth it once you savor these little gems.

Ingredients

• 2.2 lb pineapple chunks (1 kg), not too ripe, peel and remove the core

• ½ cup granulated sugar (100 gr)

• 1 ⅔ cup all purpose flour (210 gr)

• ¼ cup instant custard flour mix or powder (30 gr)

• ½ cup unsalted butter (120 gr), room temperature

• 3 tablespoon icing sugar (25 gr)

• 2 tablespoon powdered milk

• 1 large egg yolk , room temperature

• 1 teaspoon vanilla extract

Instructions

The pineapple jam

1. Using a blender, add a few pineapple chunks at a time and pulse for 3-4 seconds to avoid creating a fine paste.

2. Pour the blended pineapple into a pot, add sugar, and cook over medium heat for 30 minutes, stirring occasionally, until the liquid evaporates. As the jam thickens, stir more frequently to prevent burning. Allow it to cool completely.

3. Once cooled, shape the mixture into thumb-sized logs about 1 inch long and arrange them on a plate. Cover the plate with cling film to keep them from drying out and refrigerate until needed. Preparing these in advance will simplify the cookie-rolling process later.

The cookies

1. In a bowl, sift the flour and custard powder together, then set aside.

2. In a separate bowl, combine the butter and icing sugar, mixing until just blended. Stir in the powdered milk, then add the egg yolk and vanilla extract, mixing gently until incorporated. Gradually add the flour in small portions, mixing on low speed until just combined after each addition. Shape the dough into a ball and wrap it in cling film to keep it from drying out when not in use.

3. Lightly dust the work surface with flour. Divide the dough into thirds, working with one portion at a time. Shape it into a disk, then flour the rolling pin to prevent sticking as the dough is soft and slightly sticky. Roll out the dough to a thickness of 5 mm. If the dough becomes too soft, chill it in the fridge for 5 minutes—but avoid leaving it too long, as it may harden and crack when rolled.

4. If using a dough presser, follow its instructions to shape the dough. Alternatively, use the traditional method: flour the lined rolling pin and gently roll it over the dough to create lines. Cut the dough into 2.5x1 inch strips. Take one strip, flip it onto a rigid yet flexible plastic surface, and place a jam log at one end. Roll the dough around the jam log, trimming any excess. Refer to the video for better understanding.

5. Arrange them on a baking tray lined with parchment paper. Lightly brush with egg yolk, then bake in a preheated oven at 175ºC (345ºF) for 20-25 minutes, or until the edges turn golden brown and they are fully cooked. Allow them to cool completely on a wire rack.

Notes

• Ripe or overripe pineapples are high in liquid, which can extend the time needed to thicken the jam, so it's best to avoid using them.

• You'll need to work quickly with the dough, as it tends to dry out even when covered with cling film.

• Using a dough presser would make the process easier if you're not accustomed to this method.

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