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Pineapple Tart

Tinned pineapple isn’t the most glamorous of ingredients, but in this Pineapple Tart Recipe it is completely transformed.

The pineapple filling is out of this world – a little bit custardy, a little bit tropical, a little bit old-fashioned and completely addictive.

And the rich buttery-yellow colour makes it all the more appealing.

Pineapple tart using crushed pineapple

Tinned pineapple

Tinned pineapple may seem rather pedestrian these days, and easily overlooked.

However, it wasn’t so easy to come by in days gone by.

In January 1950, Australian newspapers reported a tinned pineapple shortage.

More than 90% of Australian tinned pineapple was being sold overseas thanks to a global financial situation which saw the devaluation of the sterling pound and Australian producers gaining a competitive advantage in the overseas market.

So, next time you walk down the supermarket aisle you might look at those rows of pineapple tins with a little more appreciation!

tinned pineapple newspaper article

Making up this Pineapple Tart Recipe

The filling for this recipe is absolutely simple.

It’s simply a matter of combining the egg yolk and cornflour and then adding to the other ingredients in a saucepan and bringing to the boil.

Once the filling thickens, you can set it aside to cool.

Make the filling first, then while it’s cooling you can whip together the pastry.

Every time I make my own pastry I wonder why I bother with the bought varieties.

You really cannot beat homemade pastry and it’s simple to make.

It’s messier than just taking a sheet out the freezer, I’ll admit, but kitchens are made for mess.

Of course you can substitute for the frozen variety if you’re in a hurry or really don’t care for pastry making.

Finally, you use the leftover egg white and a little sugar to create a meringue topping.

Love this tart recipe? Explore more of our pies and tarts recipe collection.

Nana Ling’s Pineapple Tart recipe

Keep scrolling for the tested and tweaked version.

pineapple tart recipe handwritten
crushed pineapple tart

Crushed Pineapple Tart

Make tinned pineapple a star using this old-fashioned crushed pineapple tart recipe. 
4.84 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: Australian
Keyword: pineapple tart
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 8 people
Calories: 155kcal

Ingredients

Filling

  • 440ml tin canned crushed pineapple (I diced and crushed a tin of pineapple thins. This also works well.) Note that all of the contents of the can should be added – no need to drain.
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 dessert spoon butter
  • 1 tablespoon cornflour

Pastry

  • 1 tablespoon butter
  • 30 grams sugar
  • 1 egg
  • 1 cup SR flour
  • 1-2 tablespoons cold water

Topping

  • 1 egg white
  • 1 dessert spoon sugar

Instructions

Filling

  • Mix egg yolk with cornflour.
  • Put egg yolk and cornflour mixture along with all other filling ingredients into saucepan and bring to boil.
  • Stir till thick then set aside to cool.

Pastry

  • Cream butter and sugar.
  • Add egg, flour and, if needed, water.
  • Roll out the pastry.
  • Line a tart tin and bake for 15 minutes in a moderate oven.
  • When cool, add cooled filling.

Topping

  • Beat sugar and egg white until soft peaks form.
  • Place on top of tart and brown in a moderate oven.

Notes

Serve with custard, cream or ice-cream.

Nutrition

Calories: 155kcal | Carbohydrates: 29g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 30mg | Potassium: 30mg | Fiber: 1g | Sugar: 16g | Vitamin A: 105IU | Calcium: 8mg | Iron: 0.9mg

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Recipe Rating




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Julie

Thursday 11th of July 2019

Do you add the juice from the can of crushed pineapple, or do you drain it ?

Libby

Thursday 11th of July 2019

Hi Julie - yes you add the contents of the tin, no need to drain. Thanks for asking. I'll edit now to clarify that in the method, too. Libby x

Deb

Friday 1st of March 2019

Just want to thank you for this recipe I cook for the elderly and most pastries are too hard this base is perfect the base is softer and topping is great and they absolutely love it. I'm now making it once a week for them. I've even made it with fruit salad topping. Great recipe thanks again.

Libby

Sunday 3rd of March 2019

Hi Deb. Thanks so much for taking the time to leave a comment. It made my day to hear this recipe is bringing more people happiness. And I love the idea of a fruit salad topping! Libby x

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