Gluten free sugar free pineapple tarts

There are certain foods that just go with certain holidays. That of course doesn’t mean you can’t/shouldn’t eat them throughout the year. It’s just more expected of course. I discovered that pineapple tarts are a big part of Chinese New Year in Singapore.

I remember receiving several boxes of pineapple tarts for a Chinese New Year party we threw last year. They are wonderfully buttery parcels filled with pineapple paste. Of course they were tasty. But I felt pretty guilty after downing one too many tarts.

“Ooh these are so tasty and cute”

Somehow half a box disappeared!

So I was pretty excited to find this gluten free, refined sugar free version of the tarts. They are pretty much guilt free and most importantly, husband and toddler approved. They have a light, but moist crumb somewhat emulating a buttery pastry. But it’s due to the magic of almond flour! The little lady misses out on so many wheat flour treats. So this is a wonderful chance for her to enjoy a healthy treat. Truthfully, I have not liked at least half of the gluten free recipes I’ve tried. When you’ve grown up on wheat flour, pastries just seem off. But I really didn’t miss much here. The taste and crumble are there. I’ve already made these twice and will make this every year. I’m eating them all the way until Valentine’s Day.

Gluten free sugar free pineapple tarts - side view

New traditions can be healthy and luckily tasty!

Table of Contents

Gluten free sugar free pineapple tarts

Tart Ingredients

2 cups blanched almond flour
1 cup tapioca starch
1/4 cup cold coconut oil (not completely liquid)
1/4 cup maple syrup or honey
1/2 tsp vanilla extract

Pineapple paste Ingredients

1 pineapple, cut into chunks
1/3 – 1/2 cup maple syrup or honey
1 cinnamon stick (optional)

Vegan Egg wash Ingredients

2 TBSP coconut milk
1 TSP honey

Servings

About 22-26 tarts, depending on how you roll them!

Special Equipment

Silpat mat or parchment paper, cookie sheet

Pineapple Paste Preparation

Blend pineapple until it becomes a paste.
Combine pineapple and remaining ingredients in a small sauce pan.
Simmer until most of the liquid has evaporated (roughly 30- 45 minutes). Remove the cinnamon stick if you used one. Don’t remove the liquid prematurely or else your paste may burn!

Pineapple tart Preparation

Pre-heat oven to 350 F/176C.
Mix all dry ingredients together in a large bowl.
Make a well in the center and put in wet ingredients. Cold coconut oil will more easily bind the mixture,
Knead mixture together and add 1 – 2 tsp of water if needed. It will come together though!
Make tarts one at a time. Roll 1 TBSP of tart into a ball and then flatten into your palm. Insert 1 TSP of pineapple paste mixture into the tart and bring tart dough up to enclose the paste. I would roll the tart slightly on the silpat for a rounder shape.
Place finished tart on silpat sheet on cookie pan. Proceed with making remaining tarts.
Mix the vegan egg wash ingredients and brush on all finished tarts.
Bake for about 13 minutes.
Change oven setting to broil and broil for about 1-2 minutes until light brown. I loved this caramel color and the egg wash worked beautifully!
Tarts will keep for about 4 days outside, but I would put them in the refrigerator on the third day and remaining tarts would last for a week.,

Note: I found that it was easiest to work with the dough when my hands were wet. I would wash my hands after almost every tart and this proved to be the easiest way for me to roll them.