Gluten Free Pineapple Tarts

Gluten Free Pineapple Tarts

Dessert, Treat

Equipment Needed: Oven, Cook Hob, Food Processor

Time Needed: 4 hrs

✓ Gluten Free

Contains Dairy

Contains Eggs

✓ Nut Free

This buttery pastry with a sweet pineapple filling is a mainstay of almost every household’s ba bao he (eight treasure box). Pineapple sounds like the arrival of prosperity in several Chinese dialects (ong lai in Hokkien and wong lai in Cantonese).

We know you are busy, busy, busy getting your spring cleaning done and preparing for family reunions. We have based this recipe on Bob’s Red Mill 1-1 Flour blend, which is widely available in Singapore.

 

Ingredients

Pineapple Filling:
4-5 medium to large ripe pineapples.

Pastry:
450 g Bob’s Red Mill 1-for-1 flour
1/4 tsp xanthan gum (optional)
280 g butter cut into small pieces and frozen (if unsalted add 1 tsp of salt)
2 eggs beaten
3 tbsp ice water (plus 1 tbsp if needed)

Egg Wash:
1 egg beaten

What you need to know

Recipe Notes

Equipment: A food processor is recommended. If you have a Thermomix, both pineapple filling and dough can be prepared in it. The fresh pineapple can also be shredded using a grater.

Where to find supplies: Bob’s Red Mill 1 to 1 Flour Blend – available at most Cold Storage and Marketplace stores, Mustafa, Phoon Huat. If you are not able to make your own pineapple filling, pre-made filling is available at Phoon Huat.

▶️ Watch our Pineapple Tart tutorial

Instructions

Pineapple Filling

  1. Remove outer skin and eyes of pineapple
  2. Use a food processor, blender chop up pineapples, not too finely.
  3. Place the chopped pineapple into a heavy pan. Bring pineapple to a boil and cook over medium heat while stirring frequently for about 3 hours until the pulp is dry and brown.
  4. Chill the filling and roll into 9 gram balls.
  5. Keep leftover filling in the refrigerator in an airtight container.

Dough

  1. In a food processor, pulse flour and xanthan gum. Add frozen butter and pulse until mixture has a course sand like consistency.
  2. Add eggs and ice water and mix into a dough. Pulse until combined.
  3. The dough will not hold together at first, so work it till the butter has melted slightly and the dough is just intact.
  4. Divide the dough into 3 pieces. Chill in fridge for at least 30 minutes. Leave 2 in the fridge as you roll out 1.
  5. Use a small amount of BRM 1-1 flour or rice flour for rolling out the dough.
  6. Shape as desired. Glaze with egg wash. Bake in oven preheated at 160°C for 20 minutes.

Gluten-Free Pineapple Tarts for Chinese New Year

This buttery pastry with a sweet pineapple filling is a mainstay of almost every household’s ba bao he (eight treasure box). Pineapple sounds like the arrival of prosperity in several Chinese dialects (ong lai in Hokkien and wong lai in Cantonese).
We know you are busy, busy, busy getting your spring cleaning done and preparing for family reunions. We have based this recipe on Bob’s Red Mill Gluten Free 1-1 Flour blend, which is widely available in Singapore.
Course: Dessert
Author: Awesome Adeline

Ingredients

Pineapple Filling

  • 4-5 medium to large ripe pineapples.

Pastry

  • 450 g Bob’s Red Mill 1-for-1 gluten-free flour
  • 1/4 tsp xanthan gum optional
  • 280 g butter cut into small pieces and frozen If unsalted add 1 tsp of salt
  • 2 eggs beaten
  • 3 tbsp ice water (plus 1 tbsp if needed)

Egg Wash

  • 1 egg beaten

Instructions

Pineapple Filling

  • Remove outer skin and eyes of pineapple
  • Use a food processor, blender chop up pineapples, not too finely.
  • Place the chopped pineapple into a heavy pan. Bring pineapple to a boil and cook over medium heat while stirring frequently for about 3 hours until the pulp is dry and brown.
  • Chill the filling and roll into 9 gram balls.
  • Keep leftover filling in the refrigerator in an airtight container.

Dough

  • In a food processor, pulse flour, and xanthan gum.  
  • Add frozen butter and pulse until mixture has a course sand like consistency.
  • Add eggs and ice water and mix into a dough. Pulse until combined.
  • The dough will not hold together at first, so work it till the butter has melted slightly and the dough is just intact.
  • Divide the dough into 3 pieces. Chill in fridge for at least 30 minutes. Leave 2 in the fridge as you roll out 1.
  • Use a small amount of BRM 1-1 flour or rice flour for rolling out the dough.
  • Shape as desired. Glaze with egg wash. Bake in oven preheated at 160°C for 20 minutes.

Notes

Equipment:
A food processor is recommended. If you have a Thermomix, both pineapple filling and dough can be prepared in it. The fresh pineapple can also be shredded using a grater.
Where to find supplies:
Bob’s Red Mill 1 to 1 Flour Blend – available at most Cold Storage and Marketplace stores, Mustafa, Phoon Huat. If you are not able to make your own pineapple filling, pre-made filling is available at Phoon Huat.