Pineapple tart

{{Short description|Asian small pastries filled with pineapple jam}}

{{Infobox prepared food

| name = Pineapple tart

| image = Tat nanas (Pineapple tart) 20230425 084201.jpg

| image_size = 250px

| caption = Pineapple tarts in the shape of rolls open at the ends and filled with jam

| alternate_name = tat nanas, kueh tae, kue nanas

| country =

| region = Maritime Southeast Asia and East Asia{{cite book|author=Andrea Nguyen|title=Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More|year=2011|publisher=Potter/Ten Speed/Harmony/Rodale|isbn=978-16-077-4092-6|page=195}}{{cite book|author=Terry Tan & Christopher Tan|contribution=David Thompson|title=Singapore Cooking: Fabulous Recipes from Asia's Food Capital|year=2012|publisher=Tuttle Publishing|isbn=978-14-629-0530-0}}{{cite web|url=https://guide.michelin.com/en/article/features/5-chinese-new-year-goodies-and-why-we-eat-them |title=Pineapple Tarts: A Piece Of Tropical Singapore |publisher=Michelin Guide Digital-Singapore |date=7 February 2018 |access-date=2020-04-24}}{{cite web|url=https://www.nyonyacooking.com/recipes/nyonya-pineapple-tarts~SyhZdvswMcb7 |title=Nyonya Pineapple Tarts |author=Grace Teo |publisher=Nyonya Cooking |date=24 January 2016 |access-date=2020-04-27}}

| national_cuisine = Indonesia, Malaysia, Singapore, Brunei{{Cite web|url=https://eresources.nlb.gov.sg/infopedia/articles/SIP_206_2005-01-09.html|title=Pineapple | Infopedia}}

| creator =

| course = Dessert

| type = Tart

| served =

| main_ingredient = Pastry (butter, egg yolk, corn starch), pineapple jam

| variations =

| calories =

| other =

}}

Pineapple tart is a small, bite-size tart filled or topped with pineapple jam, commonly found throughout different parts of Southeast Asia such as Indonesia (kue nastar),{{Cite news|url=https://chefindisguise.com/2017/04/13/nastar-cookies-indonesian-pineapple-tarts/|title=Nastar cookies (Indonesian pineapple tarts)|date=2017-04-13|work=Chef in disguise|access-date=2018-07-04|language=en-US}} Malaysia (Baba Malay: kueh tae or kuih tair,{{cite web|url=https://www.malaymail.com/news/life/2018/07/22/symbolism-and-traditions-rule-at-a-peranakan-wedding-feast/1654697 |title=Symbolism and traditions rule at a Peranakan wedding feast |author=Lee Khang Yi |publisher=Malay Mail |date=22 July 2018 |access-date=2020-04-24}} Malay language: kuih tat nanas; Jawi: {{Script/Arabic|تت نانس/ننس}}), Brunei and Singapore in various forms.

The pineapple tart may have been invented in the 16th century. This is around the time the pineapple, a fruit native to South America, was introduced to Asia and the Malay Peninsula by Portuguese merchants.

General description

The pastry consists of a large proportion of butter and egg yolk, and some corn starch, giving it a rich, buttery, tender and melt-in-the-mouth texture. The pineapple jam is usually made through a slow reduction of grated fresh pineapple that is caramelized with a mix of sugar and spices, usually cinnamon, star anise and cloves.

Typical shapes include a flat, open tart topped with pineapple jam under a lattice of pastry, rolls filled with jam that are open at the ends, and jam-filled spheres or elongated shapes.{{cite book|url=https://books.google.com/books?id=Bc9uAAAAMAAJ&q=%22Pineapple+tarts%22+malaysia|title=Honk! if you're Malaysian|first=Lydia|last=Teh|date=7 November 2018|publisher=MPH Group Pub.|isbn=9789833698127|via=Google Books}}

Regions

= Indonesia =

File:Kue Nastar.jpg

In Indonesia, it is called nastar which is contraction of nanas tart (Ananas or pineapple tart), is a popular cookie or kue kering during festive occasions of Lebaran, Natal and Imlek.{{cn|date=March 2021}} Just like many of Indonesian kue kering (cookies), its origin comes from the Dutch influence on Indonesian pastry, cake and cookies tradition.{{cn|date=March 2021}} Most nastar is made as a round shape with a diameter of about 2 cm. The pineapple jam is filled inside instead of spread on top.{{cn|date=March 2021}}

= Malaysia and Singapore =

File:Julia's Pineapple Tarts and Green Tea Longue de Chat.jpg

Considered a "festive cookie", pineapple tarts are especially popular during Hari Raya, Chinese New Year and Deepavali celebrations in Singapore and Malaysia.{{cite book|url=https://archive.org/details/southeastasianfo00osbo|url-access=registration|quote=Pineapple tarts malaysia.|title=Southeast Asian Food and Drink|first=Christine|last=Osborne|date=7 November 1989|publisher=Bookwright Press|isbn=9780531182345|via=Internet Archive}} They are also sold all year round by commercial bakeries and souvenir stores serving tourists.

= Taiwan =

The Taiwanese version of pineapple tart is known as fènglísū (鳳梨酥).{{cite web|url=http://www.koreaherald.com/view.php?ud=20170707000242 |title=[Weekender] Taiwanese desserts gain ground in Korea |author=Hong Dam-young |publisher=The Korean Herald |date=7 July 2017 |access-date=2020-05-02}} The filling is fully enclosed within a rectangular tart. Generally the taste is sweet due to sugar added. However, many bakers add or even substitute pineapple with winter melon to make the jam less tart as well giving a less fibrous texture to the filling.