Recipe Description
Tart Nenas, or Pineapple tart in English, is hugely popular festive cookie is believed to have originated from the Nonya community, but is made for all festivals. There are several variants of the cookie made in different shapes and can be open-faced or covered. Different moulds are also available but the traditional way is to pinch the edges with a jabit. Also known as Kue Nastar (Indonesian), Pineapple Tarts, Pineapple Pastry, Pineapple Cakes.
This recipe was first published in Flavours magazine.
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Recipe Ingredient
- Pastry:
- 220 g butter (at room temperature)
- 1/4 tsp salt
- 50 g icing sugar (sifted)
- 1 Grade A egg yolk
- 1 Grade A egg
- 390 g plain flour (sifted together with 20g cornflour)
- Filling
- 1 kg grated pineapplef (rom 3 pineapples)
- 150 g sugar
- 50 g rock sugar
- 3cm cinnamon stick
- 1/4 tsp salt
- pineapple tart mould/cutter
- 1 egg (beaten lightly for egg wash)
Instructions
- In a non-stick pan, cook filling ingredients over low heat till mixture is thick, glossy and sticks together, about 30-35 minutes.
- Adjust sugar to taste.
- Remove and leave to cool.
- Then shape jam into small balls and set aside.
- Using an electric beater fitted with a paddle, beat butter, salt and sugar until just mixed.
- Beat in egg yolk and egg until well combined.
- Slowly beat in sifted flours until just combined.
- Remove dough, wrap with cling film and refrigerate for 30 minutes.
- Roll out dough until 0.75cm thick.
- Use a tart mould/cutter to cut out base patterns and place onto pre-greased trays.
- Top each pastry with a ball of pineapple jam.
- Roll out some dough thinly and cut into fine strips.
- Place 2 strips on top of jam to form an X.
- Brush the whole tart with the beaten egg wash.
- Bake in a preheated oven at 180°C for 15-20 minutes or till lightly brown.
- Remove and cool before storing.
To prepare filling
To prepare pastry:
