Pineapple Jam Tarts

This pineapple jam tart recipe features a buttery, melt-in-the-mouth crust and rich homemade pineapple jam. A classic Chinese New Year cookie.

As the Lunar New Year approaches, I always feel a sense of excitement and nostalgia. Celebrating Chinese New Year, surrounded by family and familiar traditions, makes this time of year especially meaningful for me.

One of my all-time favorite CNY cookies is Pineapple Jam Tarts. Childhood memories come flooding back when I think of my grand-uncle baking these for us. The combination of rich, buttery pastry and sweet pineapple jam is something I’ve never grown tired of all these years later.

Pineapple jam tarts hold special meaning. In the Hokkien dialect, pineapple is called “ong lai” where ong means prosperity and lai means “to arrive.” So serving these tarts symbolizes the arrival of good fortune and abundance for the year ahead.

In this recipe, I’ll walk you through how I make both the homemade pineapple jam and the tart dough.

The jam is cooked down until thick and flavorful, then rolled into small balls to sit neatly on each cookie. It’s very different from the kind of jam you’d spread on toast.

How to Make Pineapple Jam for Pineapple Jam Tarts

You can use fresh pineapple if it’s in season, but canned crushed pineapple works beautifully and is a convenient option if you’re short on time. 

If using fresh pineapple, start by cutting off the skin, then slice the flesh into smaller chunks so it’s easier to grate. You’ll need about 4 cups of shredded pineapple, which is roughly two small pineapples.cups of shredded pineapple (approximately two small pineapples).

Tip: Slice the pineapple horizontally through the middle so each wedge contains a bit of the core. Holding onto the core makes it much easier (and safer) to grate the softer flesh without scraping your knuckles. Discard the core once you’re done grating.

Transfer the grated pineapple to a large saucepan, then add 2 ½ cups of sugar, 1 cinnamon stick, 1 star anise, 3 whole cloves and 2 tablespoons of lemon juice.

Cook over medium heat, stirring regularly to prevent the jam from catching at the bottom of the pan.

As the mixture cooks, the moisture will gradually evaporate, and the jam will deepen into a golden brown color. This usually takes about 30 minutes. You’ll know it’s ready when the jam is very thick and the pineapple pulp turns slightly translucent.

Remove the cinnamon stick, star anise, and cloves, then allow the jam to cool completely.

Once cooled, roll the pineapple filling into small balls, slightly less than a teaspoon each, using your palms. Place them on a sheet of parchment or wax paper until you’re ready to assemble the tarts.

Buttery Pastry Dough for Pineapple Jam Tarts

Preheat the oven to 350 degrees F.

Sift 4 cups of flour into a large mixing bowl, then add 1 teaspoon of salt and mix to combine.

You’ll also need 250g of cold butter. If you’re in the United States, that is about 2¼ sticks of butter. In Malaysia, one block of Golden Churn or SCS butter is typically 250g, so you’ll only need one. Make sure the butter is cold, straight from the fridge; not at room temperature.

Cut the butter into roughly ½-inch cubes and add them to the flour. Using your fingertips, gently rub the butter into the flour until the mixture looks crumbly. You can also use a food processor for this step if you prefer.

Tip: Keeping the butter cold is the key to a tender, crumbly pastry. If it starts to soften while you’re working, pop the dough into the fridge for a few minutes before continuing.

Add two large eggs and 4 tablespoons of cold water into the flour. Use your hands to bring the dough together into a soft ball. Be careful not to overwork it; the dough should just come together without kneading.

On a lightly floured surface, roll the dough out to about ¼-inch thickness. Use a round cookie cutter, roughly 1.5 to 2 inches in diameter, to cut out rounds and place them on a parchment-lined baking sheet.

Make a small divot in the center of each cookie, then nestle one pineapple jam ball in the middle.

 Bake at 350°F for about 20 minutes, or until the pastry is lightly golden. Allow the tarts to cool completely before serving.

A note on pineapple jam tart styles:

Pineapple jam tarts are made in many different styles. Some bakers like to add a crisscross of pastry over the jam, while others fully enclose the filling. This recipe uses the classic open-faced version, which highlights the pineapple jam and keeps the pastry light and buttery. Crisscrossed or enclosed styles use more dough than open-faced tarts, so plan accordingly if you’re making those versions.

💡 Pro Tips for the Best Pineapple Jam Tarts

• Cook the jam until well-reduced. Pineapple releases a lot of liquid, so take the time to cook it down until thick and glossy for the best flavor and texture.
• Let the jam cool completely before shaping. Cooled jam is much easier to roll neatly and handle without sticking.
• Keep the butter cold. Cold butter is key to a crumbly, melt-in-the-mouth pastry. If the dough softens, chill it briefly before continuing.
• Avoid overworking the dough. Mix just until it comes together so the pastry stays tender with a light, crumbly texture.
• Press the indentation gently. Use your thumb or the back of a small spoon to create a shallow divot without cracking the edges.
• Bake until just lightly golden. The tarts should stay pale with only a hint of color around the edges.
• Cool fully before storing. Let the tarts set completely so they keep their texture and don’t trap moisture.
  

🎁 Tips for Packing & Gifting Pineapple Jam Tarts

• Let the tarts cool completely before packing. Any residual warmth can create condensation, which softens the pastry and affects shelf life. If the tarts have been refrigerated, let the sealed container come to room temperature before opening to prevent moisture from forming on the cookies.
• Use rigid, sturdy containers instead of bags. Metal tins or sturdy plastic containers protect the tarts from breaking and help them hold their shape.
• Line containers with parchment or baking paper, especially if stacking. This prevents the tarts from sticking together and keeps the jam tops from getting smudged during transport.
• Add a small label with the bake date and a best-by date (10–14 days). It’s a thoughtful touch and helps recipients enjoy the tarts at their best.

Frequently Asked Questions

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More Chinese New Year Cookie Recipes

If you’re baking a cookie box for Lunar New Year, here are a few more favorites to try next.

I put together a full roundup of my favorite CNY cookies, from classic buttery bites to fun modern twists.

More cookie recipes to try:

• Chinese Peanut Cookies
• Chinese Almond Cookies