Nyonya Pineapple Tarts 娘惹凤梨挞

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During this festive season, there are several types of must have cookies but pineapple tarts always top the list. It is an increasingly popular gift among friends and relatives during this happy occassion. 

There are many versions of pineapple tarts, not only in terms of the texture of the pastry but also the filling, whether it is wrapped internally or exposed. 

Traditionally, Nyonya/Peranakan pineapple tarts use margarine to make the dough dense. This gives the crunchy effect instead of being crumbly. Besides that, the use of margarine gives these cookies a longer shelf life compared to when using butter. Therefore, many traditional cookies or snacks use margarine instead. 

These pineapple tarts are crispy and flaky crust which is slightly similar to pastries. My elder son preferences this type of texture.

When preparing to make these tarts, it is advisable to cook the pineapple jam at least one night before. It can be kept refrigerated for up to a week or kept frozen for up to 6 months. Before using frozen pineapple jam, thaw it first.



 I made some pineapple tarts👆 out of the mold.




Nyonya Pineapple Tarts 娘惹凤梨挞


Ingredients:

2          pineapple(s)

1          cinnamon stick(s)

60g      rock sugar

1          clove(s)

200g   all-purpose flour

1         egg(s)

1⁄2 tbsp   water

100g       margarine

1⁄4 tsp    salt



Method:

  1. Cut and blend pineapples. Discard pineapple juice using a sieve to shorten jam cooking time. Otherwise, you can cook the jam along with the juice for a more intense flavour.
  2. Cook pineapple at medium-low heat along with cinnamon stick and clove for at least 25 minutes or until pineapple puree becomes drier. Add rock sugar. Continue cooking at low heat to a jam-like consistency and is golden brown in colour. Remove cinnamon stick and clove. Leave aside to cool.
  3. In a clean bowl, rub margarine into flour. Then, add egg, salt and water.
  4. Mix all ingredients evenly to create a dough. Avoid over kneading to prevent it from getting hard. Leave the dough to set in the refrigerator for at least 30 minutes.
  5. Flatten dough and press into shapes using a pineapple tart mould or a cookie cutter. Place pineapple jam on the dough. Brush egg wash (a mixture of 1 egg and 1 tsp of water) on the surface of the tarts.
  6. Bake at 180 degrees Celcius for 20 minutes.


Recipe reference from: Nyonya Cooking

Happy Baking! 

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