My Favourite Pineapple Tarts

This is one of the most popular traditional sweet treats that we have for Chinese New Year back home in Singapore and I think Malaysia too. It’s not something I have seen commonly available in Chinatowns here in North America but I am sure they are available somewhere.

It’s basically a sweet and somewhat tart pineapple topping on a savory crumbly cookie/tart. I can safely say that it’s typically a one-bite snack but you can absolutely be all fine-dining like and savour a piece in 5 or more bites. Although it’s hard to imagine that being possible considering its deliciousness. :D

This is a super healthy version of this popular treat without compromising the flavor. I took out the butter, refined sugar and white flour. With this version, you can absolutely have your new year’s treat and feel good about it! I promise!

Ingredients for the tart / cookie:
1. 1½ cups oat flour
2. 1 Egg
3. 1 Egg yolk
4. ½ cup maple sugar crystals
5. 1/3 cup coconut oil
6. 1/8 teaspoon baking soda
7. 2 teaspoon kosher salt
8. 1 teaspoon vanilla extract

Ingredients for the pineapple topping:
1. 4 cups fresh pineapple, small diced
2. 1/3 cup maple sugar crystals (or more if you prefer your pineapple topping more sweet than tart)

Method:
1. In a medium pot, cook the pineapple and maple sugar crystals until the pineapples soften. Stir periodically to ensure that all pineapples soften.
2. Off heat and pour pineapple mixture into a blender and blend until smooth.
3. Return blended mixture to the pot and continue to cook until pineapples caramelized i.e. become slightly brown. Feel free to taste and adjust the amount of sweetness to your preference.
4. Dish pineapple filling into a bowl and cool before chilling in the fridge.
5. In the meantime, sift/mix dry ingredients (oat flour, baking soda) for the cookie/tart together. Add the salt to the dry mixture and mix well.
6. In another mixing bowl, cream maple sugar crystals together with coconut oil until light and fluffy.
7. Add the egg and egg yolk and vanilla extract and continue beating till well incorporated.
8. Then fold in the dry ingredients until well incorporated. The resulting dough will be a little sticky but should not stick to your hands.
9. Roll half of the dough on a parchment paper into a cylinder about 1-inch in diameter. Twist both ends of the roll like a candy and refrigerate until harden. Repeat the same step for the other half of the dough.

To assemble and bake:
1. Preheat oven to 325F.
2. Cut the hardened dough into approximately 1/2 inch discs. Using your thumb or the back of a little 1/4 teaspoon, make a slight dent in the center of each disc.
3. Bake in the oven for about 12 to 15 minutes.
4. Remove the cookies from the oven and let cool completely before topping with pineapple filling. Top each cooking with about 1 teaspoon of the pineapple filling.

Note: If more caramelization of the pineapple filling is desired, you can also top the cookies with the filling and bake them together in the oven.