Pineapple tarts are a Southeast Asian treat that originates from Malaysia and Singapore. It is usually eaten during the Lunar Chinese New Year Celebration. This utterly delicious, buttery, soft, flaky pastry filled with caramelized pineapple jam can be found in all shapes and forms. In this version, the rich pastry case made from almond flour and tapioca flour and is complemented perfectly by a homemade spiced, fruit jam making this an elegant and delicious treat to share with family and friends.
Singaporean Pineapple Tarts [Vegan, Gluten-Free]
For the Dough:
- 2 cups almond flour
- 1 cup tapioca starch
- 1/2 tsp vanilla extract
- 1/4 cup coconut oil (preferably solid)
- 1/3 cup maple syrup or agave nectar
For the Filling:
- 1 20-ounce can pineapple
- 1/2 cup maple syrup or agave nectar
- 1 cinnamon stick (optional)
- 1/2 star anise (optional)
For the Vegan Egg Wash:
- 2 tablespoons coconut milk
- 1 teaspoon agave nectar (not maple syrup)
To Make the Pineapple Jam:
- Drain a can of pineapples and wash the excess syrup off thoroughly with some water.
- In a blender, add your pineapples and pulse until you get a mushy paste.
- Pour all of its contents into a small saucepan along with the honey, cinnamon stick, and star anise.
- Bring the mixture to boil and then lower to simmer for 20-25 minutes or until most of the liquid/moisture has boiled away. Stir occasionally to prevent the mixture from burning. Remove the cinnamon stick and star anise. Set aside to cool to room temperature and place in the fridge until you are ready to use.
To Make the Dough:
- Preheat oven to 350°F.
- In a bowl, mix together the almond flour and tapioca starch.
- Make a well in the center and add in your wet ingredients. Use your hands to combine the ingredients and to knead in the solid coconut oil. Make sure you do this until no visible lumps of coconut oil can be seen.
- If the mixture is too dry add in 1-2 teaspoons water to help it bind.
- Once well mixed, take your pineapple jam and measure out 1 teaspoon of filling. Roll it into a small ball and place onto a plate. Repeat this until you have made 26 of these.
- Now, take 1 tablespoon of your dough. Flatten it in your palm. Place one of your prepared filling into the center and gently wrap the dough around it.
- Use your fingers to gently press the edges of the dough together. If there is excess dough one one side, you take a little bit and use it to patch up other parts of the tart. You will see cracks, but as long as the filling isn’t spilling out it will hold up just fine.
- Place your finished tart onto a lined baking tray.
- Mix together the ingredients for the vegan egg wash. Brush each tart with the egg wash and put into the oven to bake. Bake for 13 minutes.
- Turn your oven to broil and broil the tarts for 1 minute, turning if necessary for even browning. This step is optional but it gives it a nice golden color. Watch it carefully – you don’t want them to burn.
- Take out of the oven to cool slightly. Brush each of the tarts with the remaining pineapple jam for a beautiful, sticky glaze. Serve immediately or store in airtight container for up to three days.