_20230425_084201.jpg) Pineapple tarts in the shape of rolls open at the ends and filled with jam | |
| Alternative names | tat nanas, kueh tae, kue nanas |
|---|---|
| Type | Tart |
| Course | Dessert |
| Region or state | Maritime Southeast Asia andEast Asia[1][2][3][4] |
| Associatedcuisine | Indonesia,Malaysia,Singapore,Brunei[5] |
| Main ingredients | Pastry (butter,egg yolk,corn starch),pineapplejam |
Pineapple tart is a small, bite-size tart filled or topped withpineapplejam, commonly found throughout different parts of Southeast Asia such asIndonesia (kue nastar),[6]Malaysia (Baba Malay:kueh tae orkuih tair,[7]Malay language:kuih tat nanas;Jawi:تت نانس/ننس),Brunei andSingapore in various forms.[6]
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 theMalay Peninsula by Portuguese merchants.[3][4][1][2]
The pastry consists of a large proportion ofbutter andegg yolk, and somecorn 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, usuallycinnamon,star anise andcloves.
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.[8]
InIndonesia, it is callednastar which is contraction ofnanas tart (Ananas or pineapple tart), is a popular cookie orkue kering during festive occasions ofLebaran,Natal andImlek. Just like many of Indonesiankue kering (cookies), its origin comes from theDutch influence on Indonesian pastry, cake and cookies tradition. Mostnastar is made as a round shape with a diameter of about 2 cm. The pineapple jam is filled inside instead of spread on top.[9][10]
Considered a "festive cookie", pineapple tarts are especially popular duringHari Raya,Chinese New Year andDeepavali celebrations in Singapore and Malaysia.[11] They are also sold all year round by commercial bakeries and souvenir stores serving tourists.
The Taiwanese version of pineapple tart is known asfènglísū (鳳梨酥).[12] 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 withwinter melon to make the jam less tart as well giving a less fibrous texture to the filling.
InAustralia the term often refers to a variation on theneenish tart, with pineapple jam below the filling, andpassionfruit icing.
Pineapple tarts malaysia.
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