Pineapple Tarts

This recipe reminds me of the dainty bites served at many Chinese bakeries, particulary around New Years. I have not tried this one but am keeping it here for safekeeping. Should you try this before I do, comments on the preparation as well as results are welcome.This recipe was terrible - I spent so much time getting it perfect and they looked beautiful - I actually flattened them a bit and used mini tart pans. The crust was bland - tasteless and the filling horrid - I think I will use one with fresh pineapple next time - there is no hope for this recipe even with modifications!These are so good and fairly easy to make. Just takes a little time. The flavor of the pineapple filling is excellent with just the right amount of sweetness and cinnamon. I used the cinnamon sticks as indicated in the recipe and it worked out great. Toni I wouldn't change a thing about this recipe. ThanksI like the pastry for this recipe it was easy to handle and baked out wonderful, I plan on using it again for other recipes! I ran out of cinnamon sticks and wasn't planning on buying anymore until the holidays so I used a pinch of cinnamon powder, I found that 3/4 cup sugar was just the perfect amount for the filling, but less than 1 hour was enough time to cook the filling, all in all this takes takes some time to prepare but it's a really great recipe, thanks for sharing hon...Kitz:)

Recipe by   
  • Prep
    0 mins
  • Cook
    30 mins
  • Serve in
    30 mins


  •   2 (20 ounce) cans crushed pineapple in juice
  •   1 (8 ounce) can crushed pineapple in juice
  •   3⁄4 cup granulated sugar
  •   2 cinnamon sticks
  •   4 tablespoons cream cheese
  •   1⁄2 cup unsalted butter, softened
  •   1⁄2 cup powdered sugar
  •   2 eggs
  •   1 teaspoon baking soda
  •   1 teaspoon vanilla extract
  •   2 1⁄2 cups all-purpose flour
  •   1⁄2 teaspoon salt
  •   cooking spray
  •   1 egg yolk
  •   2 teaspoons water


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