Pineapple & Lemon Tarts Recipe!

Hi there guys!

I love snacks!

I’m just that kind of person.
I prefer snacks over hot meals any time.

These are a great snack treat and best of all they could easily go into a lunch box or in a picnic basket for delicious dessert!

Today I’m going to share with you the recipe for these Pineapple Tarts or if you so wish Lemon curd or any other sort of fruity jam tarts!

I’ve experimented with the pineapple and lemon curd flavours and both are fabulous.

These tarts have a fantastic consistency which is crunchy leading into a heavenly fall away crumble.

The plain flour in this recipe is very important because we don’t want these little guys to start puffing up!

If you’re nervous about pastry making don’t worry!

If you can make cookies these will be fine!

Pineapple Tarts


180g plain flour
20g corn flour
Half a teaspoon salt
150g unsalted butter, Chilled.
1 Egg yolk beaten
(You can always keep the egg white in a bag and stash in the fridge or freezer for later use)
1 tablespoon cold water
40g icing sugar
Half a teaspoon vanilla extract
Pineapple jam, lemon curd, your choice of filling!


In a large bowl sift together the corn flour, icing sugar, salt and plain flour.
Whisk until combined.

Cut the cold butter into small cubes and add them into the dry ingredients.

Now comes the fun part!
Rub the butter and dry ingredients together with your fingers until all is resembling large breadcrumbs.

Next make a well in the centre of these ingredients and add the beaten egg yolk, the water and the vanilla.

Fold until formed into a soft, combined dough.

Place into the fridge for 30 minutes.

Remove from the fridge and between 2 floured cling film sheets roll out until 5mm thick.

Use a large cookie mould to make as many rounds as you can but don’t forget to leave some for the star tops later!

Carefully fold over the ends of the tarts to make a shallow container for our jam later.

Preheat the oven to 180oc and add the tarts to a greased and lined baking tray.

Bake for about 10 minutes, they should be partially cooked.

Add jam to the centre of each tart and add a small star diamond etc on the centre.

Bake for another 10 minutes or until golden brown.

Remove from baking tray and cool before eating (that jam gets extremely hot in that oven!!).

I would love to see your versions of this sweet treat.
Snap a picture and post it on the Official Pepper Bento page where you can come and have a natter with me about food too!

See you guys on Monday, where I will (hopefully) have a delightful packed lunch idea!

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