Pineapple tart

Last updated
Pineapple tart
Tat nanas (Pineapple tart) 20230425 084201.jpg
Pineapple tarts in the shape of rolls open at the ends and filled with jam
Alternative namesNastar, tat nanas, kueh tae, kue nanas
Type Tart
Course Dessert
Region or state Maritime Southeast Asia and East Asia [1] [2] [3] [4]
Associated cuisine Indonesia, Malaysia, Singapore, Brunei [5]
Main ingredientsPastry (butter, egg yolk, corn starch), pineapple jam

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), [6] Malaysia (Baba Malay: kueh tae or kuih tair, [7] Malay language: kuih tat nanas), Brunei and Singapore in various forms. [6]

Contents

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. [3] [4] [1] [2]

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 making 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. [8]

Regions

Indonesia

Kue nastar, sphere cookies with pineapple jam inside Kue Nastar.jpg
Kue nastar, sphere cookies with pineapple jam inside

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 .[ citation needed ] Just like many of Indonesian kue kering (cookies), its origin comes from the Dutch influence on Indonesian pastry, cake and cookies tradition.[ citation needed ] 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.[ citation needed ]

Malaysia and Singapore

Peranakan pineapple tart, with pineapple jam sits on top of it Julia's Pineapple Tarts and Green Tea Longue de Chat.jpg
Peranakan pineapple tart, with pineapple jam sits on top of it

Considered a "festive cookie", pineapple tarts are especially popular during Hari Raya, Chinese New Year and Deepavali celebrations in Singapore and Malaysia. [9] 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). [10] 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.

Australia

In Australia the term often refers to a variation on the Neenish Tart, with pineapple jam below the filling, and passionfruit icing.

See also

Related Research Articles

<span class="mw-page-title-main">Malaysian cuisine</span> Culinary traditions of Malaysia

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

<span class="mw-page-title-main">Malay cuisine</span> Cuisine of Malay people

Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.

<i>Kuih</i> Southeast Asian snack or dessert foods

Kuih are bite-sized snack or dessert foods commonly found in Southeast Asia and China. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In China, where the term originates from, kueh or koé (粿) in the Min Nan languages refers to snacks which are typically made from rice but can occasionally be made from other grains such as wheat. The term kuih is widely used in Malaysia, Brunei, and Singapore, kueh is used in Singapore and Indonesia, kue is used in Indonesia only, all three refer to sweet or savoury desserts.

<span class="mw-page-title-main">Peranakan cuisine</span> Cuisine of the Straits Chinese people

Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences.

<span class="mw-page-title-main">Kue</span> Indonesian bite-sized snack or dessert

Kue is an Indonesian bite-sized snack or dessert food. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks including cakes, cookies, fritters, pies, scones, and patisserie. Kue are made from a variety of ingredients in various forms; some are steamed, fried or baked. They are popular snacks in Indonesia, which has the largest variety of kue. Because of the countries' historical colonial ties, Koeé (kue) is also popular in the Netherlands.

<span class="mw-page-title-main">Kue kochi</span> Malaysian & Indonesian traditional dessert

Kue kochi or koci is a Maritime Southeast Asian dumpling found in Javanese, Malay and Peranakan cuisine, made from glutinous rice flour, and stuffed with coconut fillings with palm sugar.

<span class="mw-page-title-main">Klepon</span> Indonesian traditional rice cake

Klepon or kelepon, also known outside Java as onde-onde, is a snack of sweet rice cake balls filled with molten palm sugar and coated in grated coconut. Of Javanese origin, the green-coloured glutinous rice balls are one of the popular traditional kue in Indonesian cuisine.

<span class="mw-page-title-main">Kue semprit</span> Indonesian traditional cake

Semprit is a Southeast Asian sweet snack made of wheat flour, corn starch, custard powder, sugar and margarine. These ingredients are mixed together to become a dough. Next, the dough is rolled and cut into small pieces, which are baked until golden yellow. Semprit is ready to eat once it has cooled to room temperature.

<span class="mw-page-title-main">Seri muka</span> Layered-cake

Kuih seri muka, sri muka or putri salat is a Banjarese and Malay two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice. Coconut milk is a key ingredient in making this kue. It is used to impart creamy taste when cooking the glutinous rice and making the custard layer. This kue is found in Indonesia, Malaysia and Singapore.

<span class="mw-page-title-main">Pie tee</span> Southeast Asian pastry dish

Kueh Pie Tee is a thin and crispy pastry tart shell kuih often filled with a spicy, shredded Chinese turnips, sweet mixture of thinly sliced vegetables and prawns. It is a popular Peranakan dish, that is often consumed during Chinese New Year or tea parties. The shells are made of flour and though some stores will make them from scratch, they can usually be found ready made in most supermarkets. Similar to popiah, the main filling is shredded jicama and carrots, and usually these two dishes are sold by the same stall in hawker centres.

<i>Apam balik</i> Asian pancake

Apam balik also known as Martabak Manis, terang bulan, peanut pancake or mànjiānguǒ, is a sweet dessert originating in Fujian cuisine which now consists of many varieties at specialist roadside stalls or restaurants throughout Brunei, Indonesia, Malaysia and Singapore. It can also be found in Hong Kong as, Taiwan as, Southern Thailand as Khanom Thang Taek (ขนมถังแตก) and in the Sulu Archipelago, Philippines as Tarambulan.

<span class="mw-page-title-main">Kue semprong</span> Indonesian traditional cookies

Kue semprong, Asian egg roll, sapit, sepit, kue Belanda, or kapit, is an Indonesian traditional wafer snack made by clasping egg batter using an iron mold which is heated up on a charcoal stove. It is commonly found in Indonesia, Malaysia, Singapore and Brunei.

<span class="mw-page-title-main">Bahulu</span> Malaysian traditional snack

Bahulu or baulu is a traditional Malay pastry (kue/kuih). It is similar in concept to the madeleine cake, but round in shape and composed of different ingredients. There are three versions available, the most common being bahulu cermai (star-shaped) and the more elusive bahulu gulung and bahulu lapis (layered). Bahulu is believed to be originated in Malay Peninsula during the colonization era and is the corruption of the Malaccan Kristang word, bolu which means cake. It is usually served during Eid al-Fitr as well as during the Lunar New Year.

<span class="mw-page-title-main">Kue putri salju</span> Indonesian traditional cake

Putri salju is an Indonesian kue kering shaped like crescents and covered with powdered sugar. Putri salju is Indonesian for "snow princess", referring to the powdered sugar coating that resembles snow.

<span class="mw-page-title-main">Kaasstengels</span> Dutch and Indonesian cheese cookie

Kaasstengels, Kastengel or kue keju are a Dutch cheese snack in the shape of sticks. Owing to its colonial links to the Netherlands, kaasstengels are also commonly found in Indonesia. The name refers to its ingredients, shape and origin; kaas is the Dutch word for "cheese", while stengels means "sticks". Unlike most cookies, kaasstengels taste savoury and salty instead of sweet.

<span class="mw-page-title-main">Dadar gulung</span> Indonesian coconut pancake

Dadar gulung is a popular traditional kue of sweet coconut pancake. It is often described as an Indonesian coconut pancake.

<span class="mw-page-title-main">Kue makmur</span> Traditional Malay cake

Kue makmur is a traditional Malay kue or kuih. This cake made from butter, ghee and flour, and served during special occasion of Eid al-Fitr. Kue makmur is identified with its white colour and usually in a round shape.

<span class="mw-page-title-main">Arab Indonesian cuisine</span> Cuisine of the people of Arab Indonesians

Arab Indonesian cuisine is characterized by the mixture of Middle Eastern cuisine with local Indonesian-style. Arab Indonesians brought their legacy of Arab cuisine—originally from Hadhramaut, Hejaz and Egypt—and modified some of the dishes with the addition of Indonesian ingredients. The Arabs arrived in the Nusantara archipelago to trade and spread Islam. In Java, since the 18th century AD, most of Arab traders settled on the north coast and diffuse with indigenous, thus affecting the local cuisine culture, especially in the use of mutton meat and ghee in cooking.

<span class="mw-page-title-main">Kue bangkit</span> Southeast Asian tapioca cookies

Kue bangkit is a small biscuit in Malay cuisine made from sago starch, commonly found especially among the Malay communities in Brunei, Indonesia, Malaysia and Singapore. This biscuit has various colours, ranging from white, yellowish to brown, depends on the additional ingredients.

References

  1. 1 2 Andrea Nguyen (2011). Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More. Potter/Ten Speed/Harmony/Rodale. p. 195. ISBN   978-16-077-4092-6.
  2. 1 2 Terry Tan & Christopher Tan (2012). "David Thompson". Singapore Cooking: Fabulous Recipes from Asia's Food Capital. Tuttle Publishing. ISBN   978-14-629-0530-0.
  3. 1 2 "Pineapple Tarts: A Piece Of Tropical Singapore". Michelin Guide Digital-Singapore. 7 February 2018. Retrieved 2020-04-24.
  4. 1 2 Grace Teo (24 January 2016). "Nyonya Pineapple Tarts". Nyonya Cooking. Retrieved 2020-04-27.
  5. "Pineapple | Infopedia".
  6. 1 2 "Nastar cookies (Indonesian pineapple tarts)". Chef in disguise. 2017-04-13. Retrieved 2018-07-04.
  7. Lee Khang Yi (22 July 2018). "Symbolism and traditions rule at a Peranakan wedding feast". Malay Mail. Retrieved 2020-04-24.
  8. Teh, Lydia (7 November 2018). Honk! if you're Malaysian. MPH Group Pub. ISBN   9789833698127 via Google Books.
  9. Osborne, Christine (7 November 1989). Southeast Asian Food and Drink . Bookwright Press. ISBN   9780531182345 via Internet Archive. Pineapple tarts malaysia.
  10. Hong Dam-young (7 July 2017). "[Weekender] Taiwanese desserts gain ground in Korea". The Korean Herald. Retrieved 2020-05-02.