Nanas Tart Recipe with Extra Virgin Olive Oil from The Little Shop of Olive Oils

Pineapple Tart


  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons cold water
  • 1/2 cup pineapple jam or finely chopped fresh pineapple
  • 1/2 cup shredded cheese (optional for topping)
  • Fresh mint leaves for garnish


  • In a mixing bowl, combine the flour, sugar, and salt.
  • Add the extra virgin olive oil and mix with a fork until the mixture resembles coarse crumbs.
  • Gradually add cold water and mix until the dough comes together.
  • Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • Preheat your oven to 350°F (175°C).
  • On a floured surface, roll out the dough to about 1/8 inch thickness.
  • Use a round cookie cutter or a cup to cut out circles.
  • Press each dough circle into the cups of a mini muffin tin or shape them on a baking sheet to create a small well in the center.
  • Prick the bottom of each tart with a fork to prevent puffing.
  • Spoon a small amount of pineapple jam or finely chopped pineapple into the center of each tart.
  • Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
  • If using cheese, sprinkle the shredded cheese on top of each tart and return to the oven for another 3-5 minutes, or until the cheese is melted and slightly golden.
  • Remove the tarts from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  • Garnish with fresh mint leaves before serving.

Enjoy your pineapple tart with a drizzle of extra virgin olive oil for a Mediterranean twist!

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