Pineapple Tarts

Shortbread cookie topped with pineapple jam

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Buttery and crumbly melt-in-your-mouth shortbread topped with sweet pineapple jam. This is the upgraded version of the traditional pineapple tart!
(Cookie recipe adapted from bread, cake, doughnut, pudding by Justin Gellatly)



Pineapple Jam

  • 800 g Fresh pineapple (28oz)
  • Sugar
  • Pinch of salt


  • 220 g Plain flour (1 3/4 cup)
  • 80 g Cornflour/cornstarch (2/3 cup)
  • 250 g Unsalted butter(1 cup 2 tbsp)
  • 60 g Icing/confectioners sugar (little less than 1/2 cup)
  • Pinch of salt


Pineapple Jam

  1. Place the pineapple in a food processor and blend until smooth
  2. Transfer the blended pineapple into a wide bottomed pan/pot, heat on medium high heat
  3. Keeping an eye on the jam stir occasionally to prevent the bottom from burning, continue for about 30 minutes
  4. When the jam has dried up sufficiently (you start to see the pineapple fibres) add salt and taste for sweetness, if too sour add some sugar to taste
  5. Continue cooking until the jam reaches a dry paste like consistency that is darker in colour
  6. Remove from heat and cool in the fridge
  7. Once cooled roll 1 teaspoon portions into balls, reserve in fridge until use


  1. Preheat oven to 160C/320F
  2. Add all ingredients into the bowl of a food processor and process until smooth
  3. Transfer the cookie dough into a piping bag fitted with a sultane tip (if you don't have a sultane tip any star shaped piping tip will work great)
  4. Pipe star shapes directly onto a cookie sheet (if you find it hard to pipe wait for the butter to soften a little more, otherwise pop it in the microwave for 5-10 seconds to hep it along)
  5. Place a ball of pineapple jam in the centre of each cookie
  6. Bake for 15-17 minutes, or until lightly golden brown
  7. Cool and enjoy!
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