Authentic Pineapple Tarts - Panasonic Cooking


  1. Remove skin from pineapples and cut into large cubes.
  2. Blend well in Panasonic blender then sieve.
  3. Transfer pineapple puree into Panasonic bread maker pan. Add in sugar, cinnamon stick & star anise.
  4. Select jam function (no. 13) and press start.
  5. Once done in 2 hours, remove pineapple jam from pan and set aside to cool.
  6. For the pastry, mix together corn flour, flour and salt in a bowl. Mix well.
  7. In another bowl, cream together butter and icing sugar fill light and fluffy then add in egg yolks.
  8. Fold in flour mixture until a dough is formed.
  9. Set aside to rest for 5 minutes.
  10. Divide dough to 15 grams each ball and pineapple jam to 10 grams each ball.
  11. Press dough likely on palms and place jam in the middle. Wrap up the dough and light flatten the top.
  12. Using the back of the knife, make crisscross lines on the dough. Arrange them onto a baking tray lined with parchment paper.
  13. For the egg wash, mix together egg yolk and egg white. Brush onto pineapple tart lightly.
  14. Bake in preheated Panasonic Electric Oven at 160°C for 20 minutes or until golden.
  15. Let cool and transfer to a plate and decorate with fresh rosemary sprigs.




For the pineapple filling

  • 2 pineapples (1.6kg)
  • 350 g sugar
  • 1 cinnamon stick, about 2 inch
  • 1 star anise

For the pastry

  • 250 g butter
  • 50 g icing sugar
  • 2 egg yolks
  • 360 g flour
  • 2 tbsp corn flour
  • 1/4 tsp salt

Egg wash

  • 1 egg yolk + 1 tsp egg white


  • 2 pkt fresh rosemary