Thursday, 4 February 2016

Pineapple Tart (Open face)

I always wanted to try making Open Face Pineapple tart.  Unfortunately those melt in the mouth recipes are not suitable for it as the dough turned soft so easily that it is hard to cut out the dough.  On top of that, I have warm hands and it makes it near impossible to get a nice cut out cookie.

We also prefer open face pineapple tart to have a buttery taste as well as not to crisp.

So I was happy to know that my friend's mom is willing to share this recipe and it is really easy to put together.

What you need:

750g self raising flour
500g butter, soften
2 egg yolk
2 eggs


Beat egg yolks and eggs together.

Add in soften butter and beat to combine.

Add in flour and knead until the dough is soft and pliable.

Roll the dough into ½" thick and cut with a pineapple tart cookie cutter.

Fill the dough with pineapple jam and bake at 200°C for 10 - 15 mins or the sides turn golden.

Jam : 6g

I'm linking this post to the "Cook & Celebrate: CNY 2016" event organised by Yen from GoodyFoodies, Diana from The DomesticGoddess Wannabe and Zoe from Bake for Happy Kids.



  1. Hi Edith,

    Being a pineapple tart fan, I wouldn't say no to either open face tart or the enclosed ones... All are yummy! LOL!

    Very pretty tarts and everyone will love these :)


    1. Thanks Zoe, I only eat pineapple once a year and that is pineapple tart. hahaha


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