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The best ever Pineapple Jam Tarts with a crumbly sandy texture.

Pineapple Jam Tarts

The best ever Pineapple Jam Tarts with a crumbly sandy crust and golden homemade pineapple jam. Totally irresistible and a must-try for special occasions.
(Makes 42 mini Pineapple Jam Tarts)
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: Malaysian
Keyword: jam tarts, pineapple jam tarts, thumbprint cookies
Servings: 42
Calories: 114kcal
Author: Linda Ooi


  • 2⅓ cup pineapple jam (1½ lbs/700g)
  • 2 cups all-purpose flour (300g)
  • ¼ cup rice flour (32g)
  • 1 tsp powdered sugar / icing sugar
  • 2 sticks salted butter (softened) (8 oz /226g)
  • 2 egg yolks
  • ½ tsp vanilla extract


  • Roll pineapple jam into ¾ inch balls. You should get about 42 balls of pineapple jam. Set aside.
  • Prepare your choice of pineapple jam tart mold/cookie cutter. Line two baking trays with parchment paper.
  • Sift all-purpose flour, rice flour, and powdered sugar into a medium size bowl. Set aside.
  • In a large bowl, cream butter until light and fluffy. Add egg yolks and vanilla extract and continue to beat until combined.
  • Add flour mixture and mix with a spatula until crumbly. Gently knead to form a soft dough. Wrap in plastic and chill in the refrigerator for 15 minutes.
  • Place a portion of dough in between two large sheets of parchment paper. Roll out dough to about ¼ inch thick.
  • Dust mold/cookie cutter with flour and press onto dough. Push the wooden or plastic stamp to create an indentation. Lift mold/cookie cutter and release stamped dough onto work surface.
  • Place a ball of dough in the indentation. Decorate with tiny strips of dough and crimp perimeter of cookie with crimping tool if desired.
  • Baked in a 350˚F (180˚C) oven for 15 minutes or until the bottom of each mini tart/cookies is lightly brown.
  • Transfer to a wire rack to cool completely.


If you do not have a jam tart mold/cookie cutter, make "thumbprint" cookies instead.


Calories: 114kcal
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