Pineapple tart

Pineapple tart
Pineapple tarts in the shape of rolls open at the ends and filled with jam
Alternative names Nastar, Tat Nanas, Kueh Tae
Course Dessert
Place of origin Indonesia,[1] Malaysia, and Singapore
Region or state Southeast Asia
Main ingredients Pastry (butter, egg yolk, corn starch), pineapple jam
Cookbook: Pineapple tart  Media: Pineapple tart

Pineapple tarts or nanas tart are small, bite-size pastries filled with or topped with pineapple jam found in different parts of Asia. One form of pineapple tart exists in Indonesia,[2] Malaysia, and Singapore. A similar pastry, known as pineapple cake or pineapple pastry, is found in Taiwan.

General description

The pastry consists of a large proportion of butter and egg yolk, besides using corn starch, giving it a rich, buttery, tender and melt-in-the-mouth texture. The pineapple jam is usually made by slowly reducing and caramelizing grated fresh pineapple that has been mixed with 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 shape.[3]



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. Just like many of Indonesian kue kering (cookies), it can trace its origin to Dutch influence on Indonesian pastry, cake and cookies tradition.[1]

Most of nastar in Indonesia has round shape with a diameter of about 2 centimetres. The pineapple jam is filled inside instead of spread on top. The cookie is often decorated with small pieces of cloves or raisins on top of it.[1]

Malaysia and Singapore

Considered a "festive cookie", pineapple tarts are usually consumed during the Hari Raya, Chinese New Year and Deepavali periods in Singapore and Malaysia.[4] However, they are sold all year round by commercial bakeries and by souvenir stores serving tourists.


The Taiwanese version of pineapple tart is known as fènglísū (鳳梨酥). 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.


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

See also


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