Pineapple Tart is one of the most 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 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 is almost impossible to say no to this bright delight. Festivals in Malaysia don’t feel complete without them 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 thought to have come from Portugal.
With it being available in many regions, people refer it in many different names. Even in Malaysia itself, it has been given different names—being referred to as Kuih Tair in Baba Malay, and Kuih Tat Nanas in Malay.
Pineapple Tart Recipe: How to Make Authentic Pineapple TartDifficulty: Easy
Coming in various shapes and designs; pineapple tart may seem complicated to make. Before progressing to those with more intricate designs, let’s start with this basic recipe. Time to make rolled pineapple tarts!
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
1 star anise
120 grams of unsalted butter
20 grams of icing sugar
200 grams of flour
12 grams of custard powder
- Start from cutting 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. In a pan, put the pineapple puree in, 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.
- With that done, move on to making the pastry. In a bowl, combine unsalted butter with icing sugar, beaten egg, salt, sieved flour, ad 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. Then 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).
- In an oven, bake the tarts 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 look. Return the tarts into the oven for another 10 more minutes until it turns golden brown, which signals the completion of Pineapple Tarts.
Ways to Enjoy Pineapple Tart
This confectionary is fitting as a gift for when you’re visiting friends or relatives during festive seasons. It signifies prosperity. For those who want to add a creative touch; you could also use cookie cutters to make pineapple tarts with exciting shapes.
Explore other popular Malaysian delights with Lokataste Recipe and more!