Pineapple Jam Tart Cookie

Olivia Homecook
by Olivia Homecook
60 Cookies
1 hr 40 min

If you're up for a longer, more involved baking project where the results are absolutely gorgeous, you're in for a good one. These are perfect bite-size bits for parties, or as a teatime treat with a cup of tea, or even as the occasional gift.

You can try different patterns or ways of decorating the tart cookie, but keep an eye on how thick or thin your decor dough pieces are, too thick tends to make the jam filling feel sparse!

These little tart cookies last for around 7-10 days in an airtight container at room temperature, away from the sun.

For more recipe ideas please visit my IG: olivia_homecook

Recipe details
  • 60  Cookies
  • Prep time: 40 Minutes Cook time: 60 Minutes Total time: 1 hr 40 min
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For the pineapple jam
  • Peeled and cut 1 large fresh pineapple into small pieces and blend in a food processor until smooth.
  • 1 cup or 200 grams caster sugar (you can add more if you like it more sweet)
  • ½ tsp salt
  • 2 sticks of cinnamon bark (about 3 cm long each)
For the cookie dough
  • ½ cup and 2 tbsp or 125 grams unsalted butter at room temperature
  • 1 egg yolk
  • 2½ tbsp or 20 grams icing sugar
  • 1½ tbsp or 10 grams milk powder
  • 3 tbsp or 25 grams corn starch
  • 1 cup or 150 grams all purpose flour
  • ¼ tsp salt
Egg wash
  • 1 eggyolk
  • ½ tbsp vegetable oil
  • ½ tbsp honey
For the pineapple jam
In a non-stick saucepan, add the pinneaple, sugar, salt and cinnamon sticks. Cook over low heat and keep stirring to ensure even cooking and colour, and a dry result. When you've cooked out enough moisture for the jam to become a paste and hold its shape, remove from the stove and let it cool down. Remove the cinnamon sticks.
Take a teaspoon of pineapple jam, roll it between your hands to form a ball, and set aside.
When cooking the pineapple jam, it is very important to remove the moisture, you may think it is too dry but it probably isn't.
For the cookie dough
Prepare the baking trays lined with baking sheet. Preheat the oven to 320°F or 160°C.
In a large bowl, add the butter and mix at medium speed until creamy and smooth. Add the egg yolk and icing sugar, mix at low speed for about 2 minutes. Add the rest of the ingredients and mix it using spatula until mixed well. Divide the dough into two parts with a ratio of 70:30
On a floured working surface, roll the 70% dough until 1/3 inch thick. Cut the dough into round shapes using a wavy round cookie cutter (I used a 1.5 inch cookie cutter). Place the cut dough onto the prepared baking tray.
In the center of each dough circle, place a ball of pinneaple jam.
On a floured working surface, roll the remaining dough until 1/3 inch thick. Cut into small, thin stripes about 2 inches long.
Arrange the stripes into lattice formation on the prepared cookie and jam topping.
Brush the stripes with egg wash.
Bake the cookies in the oven for about 18-20 minutes until slightly golden.
Take out from the oven and let the cookies rest for 5 minutes on the baking sheet before transferring them to a cooling rack.
Egg wash
In a small bowl add all ingredients and beat lightly using a fork.