Pineapple Tart is one of the most beloved traditional festive confectionaries. It is definitely a staple in every household during Chinese New Year, Deepavali, and Hari Raya. In Malaysia, towers of this bright yellow goodies have become a common sight in supermarkets and stalls; especially before the festive seasons.
Characterised by a sweet pineapple filling and a buttery, airy crust that crumbles in your mouth; it’s impossible to resist this delight. Any festival in Malaysia wouldn’t feel complete without a fresh batch due to its prominence.
Origin of Pineapple Tart
Although Pineapple Tart is well-received in South-Eastern countries such as Malaysia, Singapore, Indonesia, Taiwan and Australia, the origin of this confectionary is assumed to have originated from Portugal.
Available in many regions, people refer to the Pineapple Tart in various interchangeable names. Even in Malaysia itself, it has been given different names across cultures—Kuih Tair in Baba Malay, and Kuih Tat Nanas in Malay.
Pineapple Tart Recipe: How to Make Authentic Pineapple Tart
Difficulty: Easy20
servings30
minutes20
minutes29
kcalComing in various shapes and designs; pineapple tarts may seem complicated to make. Before progressing to those with more intricate designs, let’s start with this basic recipe. Time to make some fragrant rolled pineapple tarts!
Ingredients
350g of pineapple
2 tablespoons of white sugar
2 tablespoon of palm sugar
¼ teaspoon of salt, and ¼ teaspoon of salt
¼ teaspoon of cinnamon
2 cloves
1 star anise
120 grams of unsalted butter
20 grams of icing sugar
200 grams of flour
12 grams of custard powder
1 egg
Directions
- To begin, cut the pineapple by removing the tough outer skin and core. Then cut the remaining pineapple flesh into small cubes. Here’s a tip on choosing the right pineapple: the more fibrous it is, the better).
- In a food processor, add the cubes of pineapple and blend it into a puree.
- Moving on to cocking the pineapple. Pour the pineapple puree in a pan and heat it until it starts to boil. Then add sugar, palm sugar, salt, star anise, and cinnamon. Let it simmer until it thickens (make sure the puree is thick enough to be handled).
- Using spoons, portion the puree jam to bullet shapes that are approximately eight grams each. Then store it in the fridge to cool until firm.
- Now, for the pastry. In a bowl, combine unsalted butter with icing sugar, beaten egg, salt, sieved flour, and custard powder. Proceed to knead the dough until it has a shiny sheen and no longer sticks to the bowl.
- On a flat surface, roll out the pastry and cut it into strips. With a spoon, place a portion of filling near the beginning of the piece.
- Wrap the pastry around the filling by combining both ends of the strip below the filling (imagine that you’re making a swiss roll).
- Bake the tarts in an oven at 190◦C for 10 minutes.
- Then, remove the tarts from the oven and brush some egg wash over the top of the pastry for a golden finish. Return the tarts into the oven for another 10 more minutes until it turns golden brown, signalling the completion of your Pineapple Tarts.
Ways to Enjoy Pineapple Tart
When you’re visiting friends or relatives during festive seasons, you can gift them with a nice batch. It’s a quick and fitting courtesy that signifies prosperity. For those who want to add a creative touch, you could also use cookie cutters to make pineapple tarts into fascinating shapes.
Explore other popular Malaysian delights with Lokataste Recipe!
