• Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
  • ABOUT ME
    • CONTACT
  • Pantry
  • Shop
  • subscribe
  • Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
What To Cook Today
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Singapore/Malaysia Pineapple Tarts (for Chinese New Year)

written by Marvellina Updated: January 14, 2025
9.2K
PIN RECIPE COMMENTS VIEW RECIPE RECIPE VIDEO
This post may contain affiliate links. Please read our disclosure policy.

If you are looking for a soft and buttery Singapore/Malaysian style open-faced pineapple tarts recipe for Chinese New Year, you want to try this recipe out. No special mold is needed. I use a cookie cutter to make this.
Open-Faced Pineapple Tarts (for Chinese New Year)

I grew up with the traditional enclosed pineapple tarts or what we call nastar in Indonesia, though the rolled type (nastar gulung) is also getting more common. The open-faced and rolled pineapple tarts seem to be more popular in Singapore and Malaysia.

The recipe rundown

Taste: The pastry is buttery with some sweetness from the pineapple jam
Texture: The pastry is soft and buttery
Pros: No special mold needed
Cons: It can be time-consuming especially if you make the pineapple jam from scratch

You don’t need special pineapple tart mold

I didn’t make the open-face pineapple tarts any sooner because I didn’t have the special mold/stamp where you can easily cut and stamp the dough out with some nice decoration. Then I thought well, I can just use a cookie cutter, can’t I? and so that’s the direction I went and here we are LOL!

Open-Faced Pineapple Tarts (for Chinese New Year)

How to make open-faced pineapple tarts

1. Divide the pineapple jam into about 5 grams pieces and roll them into round balls. Cover and keep them chilled in the fridge while you prepare the dough

2. Cream the softened butter and sugar until combined. Don’t have to cream until it’s creamy and pale.

3. Then add 1 egg yolk and the whites

4. Mix again until just combined

5. Sift in the all-purpose flour, salt and cornstarch.

6. Fold with a spatula to roughly combine

7. Then use your hand to mix into a soft dough

8. Don’t knead it too much. We just want it to come into a mass of dough. Cover and let the dough rest for 20 minutes. Do not skip the resting part

9. Preheat oven to 350 F (180 C). Pinch off a small amount of dough, about 10-15 grams for the lattice top. Divide the dough into two. I find it easier to work with a smaller amount at one time. Keep the other wrap up while you work with one

10. If you have a silicone mat, use this to roll the dough out. Otherwise, you can put the dough in between sheets of cling wrap to prevent sticking

11. Roll it out into about 1/4 inch (about 5 mm) in thickness using a rolling pin. Cut the flattened dough out with a cookie cutter.


12. I use a thumb to make a slight indentation on the middle to put the pineapple jam. This is optional.

13. Brush with egg wash. Put the rolled pineapple jam in the middle. Repeat with the rest of the cut-out dough and filling

14. Pinch off a very small amount of dough and roll into thin strips and place on top of the pineapple jam for decoration. Lightly brush again with egg wash

15. Bake in a preheated oven for 12-15 minutes (depending on the size of the tarts) or until just lightly golden brown

16. Let them cool down on the pan for 1 minute and then transfer to the cooling rack to let them cool down completely

How to store baked pineapple tarts

1. Let them cool down completely
2. Transfer to an air-tight container. Depending on how dry and firm the pineapple jam you use on the tarts, the drier they are, the longer the tarts can be kept at room temperature, usually about 3 weeks

How to freeze baked pineapple tarts

1. Let them cool down completely
2. Wrap them with a cling wrap in small batches (about 5-6 pieces per batch) and then put into a freezer bag
3. Push all the air out and then seal the bag. Date the bag for up to one month
4. When ready to serve, take them out and let them sit at room temperature for 15 minutes or so and they will soften and as good as new again
Open-Faced Pineapple Tarts (for Chinese New Year)

Did you make this open-faced pineapple tarts recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Open-Faced Pineapple Tarts (for Chinese New Year)

The recipe is adapted from one of my favorite YouTube channels, Katherine Kwa, with slight modifications.

Open-Faced Pineapple Tarts (for Chinese New Year)

Singapore/Malaysia Open-faced Pineapple Tarts

Prep Time 1 hour hr 30 minutes mins
Cook Time 15 minutes mins
Total Time 1 hour hr 45 minutes mins
Servings 50 pieces (depending on your cookie cutter)
5 from 7 reviews
REVIEW & RATE PRINT

Ingredients

Cookie dough:

  • 125 gr butter (unsalted) softened, you can use salted butter and omit the salt
  • 30 gr icing sugar
  • 1 egg yolk
  • 20 gr egg whites about 2 Tbsp
  • 210 gr all-purpose flour
  • ¼ tsp salt omit if you use salted butter
  • 15 gr cornstarch

Egg wash:

  • 1 large egg lightly beaten

Filling:

  • 300 gr pineapple jam

Instructions
 

Prepare the pineapple jam:

  • Divide the pineapple jam into about 5 grams pieces and roll them into round balls. Cover and keep them chilled in the fridge while you prepare the dough

Prepare the cookie dough:

  • Cream the softened butter and sugar until combined. I didn't use a mixer and just use a spatula to mash the butter and sugar until they are creamy. Then add 1 egg yolk and the whites and mix again until just combined
  • Sift in the all-purpose flour, salt and cornstarch. Fold with a spatula to roughly combine and then use your hand to mix into a soft dough. Don't knead it too much. We just want it to come into a mass of dough. Cover and let the dough rest for 20 minutes. Do not skip the resting part

Shaping:

  • Preheat oven to 350 F (180 C). Pinch off a small amount of dough, about 10-15 grams for the lattice top. Divide the dough into two. I find it easier to work with a smaller amount at one time. Keep the other wrap up while you work with one
  • If you have a silicone mat, use this to roll the dough out. Otherwise, you can put the dough in between sheets of cling wrap to prevent sticking, and roll it out into about 1/4 inch (about 5 mm) in thickness using a rolling pin
  • Cut the flattened dough out with a cookie cutter. I use a thumb to make a slight indentation on the middle to put the pineapple jam. Brush with egg wash. Put the rolled pineapple jam in the middle. Repeat with the rest of the cut-out dough and filling
  • Pinch off a very small amount of dough and roll into thin strips and place on top of the pineapple jam for decoration. Lightly brush again with egg wash

Baking:

  • Bake in a preheated oven for 12-15 minutes (depending on the size of the tarts) or until just lightly golden brown. Let them cool down on the pan for 1 minute and then transfer to cooling rack to let them cool down completely

Storing:

  • After cooling down completely, store them in an air-tight container. The drier the pineapple jam, the longer you are able to keep the tarts at room temperature for up to about 3 weeks

RECOMMEDED TOOLS

Electric hand mixer
Baking sheets
Parchment Paper
Heavy Duty Cooling Rack
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram
previous post
Easy Flourless Almond and Seeds Florentines (Chinese New Year)
next post
Kuih Kapit/Kue Semprong (Love Letter Biscuit/Crispy Coconut Rolls)

4 comments

SOO See Lee January 23, 2024 - 2:32 am

I like that you open AND rolled version

Reply
Karine January 25, 2022 - 1:28 am

Marvellina,
What a great idea of using a pieces of shortcrust pastry for the base. I have misplaced the cookie cutter my mum had for ages, and now am unable to replace it. There was also that roller serrated blade that she had too, another item no one sells anymore.
Thank you.
Karine

Reply
Robin January 10, 2022 - 8:50 pm

how do you make your own pineapple jam? if I want a more authentic taste

Reply
Marvellina January 10, 2022 - 10:05 pm

I have the recipe link to the pineapple jam in the recipe card. In case you didn’t see it, it’s here https://whattocooktoday.com/pineapple-jam.html I’m not sure if it’s authentic enough for you. Please let me know if you do give it a try 🙂

Reply
5 from 7 votes (7 ratings without comment)

Leave a Comment Cancel Reply

Please feel free to ask questions here or leave your comments and ratings if you have tried the recipe! Your Email address will not be published!




Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello! I'm Marvellina!

I’m passionate about food—especially bold, comforting Asian flavors—and I love sharing approachable recipes and creative bakes with an Asian twist. So glad you’re here! LEARN MORE...

Our Favorites

  • How To Make Soft and Fluffy Pandan Chiffon Cake (Complete Guide)

  • Zha Jiang Mian (炸酱面) (Chinese Fried Sauce Noodles)

  • How to Make Basic Asian Rice Porridge (Congee)

  • Homemade Hakka Yong Tau Foo (Soup and Dry Versions)

  • Facebook
  • Instagram
  • Pinterest
  • Youtube

©2025 - What To Cook Today. All Rights Reserved.
Privacy & Disclosure Policy


Back To Top
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Let me know how you like the recipe and consider rating it!

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.