World Library  
Flag as Inappropriate
Email this Article

Pineapple tart

Article Id: WHEBN0016235796
Reproduction Date:

Title: Pineapple tart  
Author: World Heritage Encyclopedia
Language: English
Subject: Semprong, Malaysian cuisine, Wajik, Pecel, Rempeyek
Collection:
Publisher: World Heritage Encyclopedia
Publication
Date:
 

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, Malaysia, and Singapore
Region or state Southeast Asia
Main ingredients Pastry (butter, egg yolk, corn starch), pineapple jam
Cookbook: Pineapple tart 

Pineapple tarts or nanas tart refers to small, bite-size pastries filled with or topped with pineapple jam found in different parts of Asia. In South East Asia exists one form of Pineapple tart. A different form of pineapple tart, also known as Pineapple pastry or Pineapple cake is found in Taiwan.

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.[1]

In Indonesia nastar (Ananas or pineapple tart) is a popular cookies or kue kering during festive occasions of Lebaran and Natal. Considered a "festive cookie", pineapple tarts are usually consumed during Hari Raya, Chinese New Year and Deepavali periods in Singapore and Malaysia.[2] 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, some 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

References

  1. ^ Honk! if you're Malaysian, Lydia Teh, MPH Group Pub., 2007 - History - 286 pages
  2. ^ Southeast Asian Food and Drink, Christine Osborne
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.
 


Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.