Pineapple tart

Pineapple tarts, affectionately known as "nanas tarts" are delightful bite-sized pastries filled or topped with sweet pineapple jam. These delectable treats likely trace their origins back to the 16th century, influenced by Portuguese cuisine and introduced to Southeast Asia by the Portuguese Empire, which also imported pineapple to the region. Today, they are particularly popular in Indonesia, Malaysia, Brunei, and Singapore. A similar variation, known as pineapple cake or pastry, can be found in Taiwan, South Korea, and Japan.

The pastry dough for pineapple tarts is rich and buttery, made with a generous amount of butter and egg yolk, and often includes cornstarch to ensure a tender texture. The filling consists of a delicious pineapple jam, made by caramelizing grated fresh pineapple with sugar and spices such as cinnamon, star anise, and cloves. These tarts appear in various shapes, including flat open tarts with a lattice design, rolls filled with jam, or jam-filled spheres.

In Indonesia, these tarts are called nastar and are a festive favorite, especially during celebrations like Lebaran (Eid al-Fitr), Natal (Christmas), and Imlek (Chinese New Year). In Malaysia and Singapore, pineapple tarts are a must-have during festive occasions such as Hari Raya (Eid al-Fitr), Chinese New Year, and Deepavali (Diwali). In Taiwan, the version known as fènglísū features the jam enclosed within a rectangular tart. Meanwhile, in Australia, "pineapple tart" often refers to a variation of the Neenish Tart, featuring pineapple jam and passionfruit icing.