Fusion Recipe: Pineapple Tart Crumble

Pineapple Tart Crumble

Pineapple Tart Crumble is a modern, crowd-pleasing twist on Southeast Asia's cherished Lunar New Year favourite, the pineapple tart. It captures all the warm, nostalgic flavours of buttery melt-in-your-mouth pastry and spiced, tangy pineapple jam, but reimagines it into an effortless, golden baked tray bake. Topped with a buttery, golden cookie crumble that boasts a hint of warmth from star anise and cinnamon, every slice delivers a heavenly contrast between rich, buttery crunch and sticky, caramelised pineapple filling.


Ingredients

  • Spiced Pineapple Jam Filling:
    • 2 cups pineapple jam (store-bought or homemade with fresh grated pineapple cooked down with sugar)
    • 1 small cinnamon stick
    • 2 whole star anise
    • 1 tablespoon fresh lemon or lime juice
  • Shortcrust & Crumble Base:
    • 2 cups (250g) all-purpose flour
    • ½ cup (60g) powdered sugar (icing sugar)
    • 2 tablespoons cornstarch (for that melt-in-your-mouth tender texture)
    • ½ teaspoon fine salt
    • 1 cup (225g) unsalted butter, cold and cubed
    • 2 egg yolks
    • 1 teaspoon vanilla extract
  • Topping & Garnish:
    • 1 egg yolk + 1 teaspoon milk (egg wash)
    • Powdered sugar or toasted coconut flakes for dusting (optional)

Instructions & Method

  1. Prep & Warm the Pineapple Jam:

    Preheat your oven to 175°C (350°F). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy lifting. In a small saucepan over low heat, warm the pineapple jam with the cinnamon stick and star anise for 5 minutes to infuse the warm spices. Remove from heat, stir in lemon juice, discard the whole spices, and let it cool.
  2. Make the Buttery Dough & Crumble:

    In a large bowl, whisk together the flour, powdered sugar, cornstarch, and salt. Add the cold cubed butter and rub it into the flour mixture using your fingertips or a pastry cutter until it resembles coarse, buttery breadcrumbs. Add the egg yolks and vanilla extract, bringing the dough together gently until soft clumps form. Do not overwork.
  3. Press the Base:

    Take roughly two-thirds (2/3) of the dough and press it evenly into the bottom of your prepared baking pan to form a firm base. Prick the bottom lightly with a fork. Bake the base layer for 10–12 minutes until lightly set and pale golden.
  4. Layer Filling & Crumble:

    Spread the spiced pineapple jam evenly over the warm baked crust. Take the remaining one-third (1/3) of dough, break it up into coarse, irregular crumbs with your fingers, and scatter generously over the pineapple layer. Brush the top crumbs lightly with egg wash for a glossy, golden finish.
  5. Bake to Golden Perfection:

    Return the pan to the oven and bake for 25–30 minutes, or until the top crumble is golden brown and the pineapple filling is bubbling gently at the edges.
  6. Cool & Slice:

    Allow the crumble to cool completely in the pan on a wire rack before using the parchment paper overhang to lift it out. Slice into square bars or diamonds and dust with powdered sugar if desired.

Tips for Best Results

  • Keep Butter Cold: Cold butter is essential to achieving that rich, flaky, melt-in-your-mouth pineapple tart pastry texture rather than a heavy dough.
  • Thick Pineapple Jam: Ensure your pineapple jam is thick and low in moisture; watery jam will soften the bottom crust and make it soggy.
  • Cool Completely Before Slicing: Pineapple jam retains heat and stays gooey while warm. Letting the tray bake cool completely allows the crust to set and gives you crisp, clean slices.



 

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