Bitty Bakes

Easy Pineapple Tart Recipe

Easy Pineapple Tart Recipe

This Easy Pineapple Tart Recipe is one such recipe that you can make instantly with your leftover pastry dough.

Tart is a open pastry that can be filled with sweet or savory filling. It is blind baked first and then filled with sweet fruit or savory or different layers of filling like cream, ganache or nut praline. Check out my other layered tart recipe.

What is blind bake?

Blind Bake is baking the Tart Shell before filling it with anything. If blind baking is not done, baked tart crust will puff up and it will make raised inside.

Roll the tart crust and with the help of roller add it to the pie tin. Press firmly to the bottom and trim the edges to make it in shape. Place some dry beans/pie weights in a parchment paper and place it inside the pie crust before baking.

tart shell blind bake blind baked tart shell baked tart shell





Bake the shell till sides are golden brown. Remove the beans and bake it for 5 min to make it more crispy. That’s what blind baking is all about.

How to make the filling?

Filling is totally your choice, it can be either sweet or savory. Most of the time I make fruit filling. Here I used instant filling. Made it on stove top and served it in prebaked Tart shell.

Here I used a mix of apple and pineapple filling. Boil chopped apple, pineapple, brown sugar and water with corn flour. When it thickens a bit, its ready to serve.

tart filling






Easy Pineapple Tart Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
This Easy Pineapple Tart Recipe is one such recipe that you can make instantly with your leftover pastry dough.

Course: Dessert
Keyword: Fruit Tart, Pineapple Tart
Servings: 3
For the Tart Base:
  • 100 g Unsalted Butter (melted)
  • 1/4 cup Powdered Sugar
  • 1/4 tsp Salt
  • 1 1/4 cup All purpose flour or Maida
For the Filling:
  • 1/4 cup Chopped Apple
  • 1/4 cup Chopped Pineapple
  • 2 Star Anise
  • 3 tbsp Brown Sugar
  • 2 tsp Corn Flour
  • 1/4 cup Water
For Making the Dough:
  1. Preheat the oven at 200 C for 10 min.

  2. Mix all the ingredients and mix together to form a dough.

  3. Refrigerate for 30 min and then roll the dough in cupcake pan.

  4. To avoid too much shrinking, place the rolled crust with the pan in freezer for 30 min.

  5. Bake till the edges are golden brown.

Making the filling:
  1. In a sauce pan, mix all the ingredients except corn flour and water.

  2. Cook the fruits in low flame for 2-3 min.

  3. Separately mix the water and corn flour without any lumps.

  4. Add it to the fruits and cook till it thickens for 5-8 min.

  5. Let it cool down completely or serve it hot in the baked tart shell.

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