Pineapple tart

Pineapple tart is a type of pastry that is popular in various parts of Asia, including Malaysia, Singapore, and Indonesia. It is traditionally served during festive occasions such as Chinese New Year and Hari Raya Aidilfitri.

History

The pineapple tart has its roots in the Nonya cuisine of Malaysia and Singapore, a unique blend of Chinese, Malay, and Indonesian cooking styles. The tart is believed to have been introduced by the Portuguese in the 16th century, who brought the pineapple from South America to Asia.

Preparation

The main ingredient of a pineapple tart is its pineapple jam filling, which is made from fresh pineapples that are cooked down, sweetened, and spiced. The pastry is typically made from a dough of flour, butter, and sugar, which is then filled with the pineapple jam and baked until golden brown.

Variations

There are several variations of the pineapple tart, including the open-faced tart, which is topped with a lattice of pastry, and the enclosed tart, which is completely covered in pastry. In Indonesia, a version known as nastar is popular, which is typically smaller and rounder than the Malaysian and Singaporean versions.

Cultural significance

In Chinese culture, the pineapple is a symbol of wealth and prosperity, and thus pineapple tarts are often served during Chinese New Year as a symbol of good luck. In Malay culture, pineapple tarts are a popular treat during Hari Raya Aidilfitri, the celebration marking the end of Ramadan.

See also

• List of pastries
• Nonya cuisine
• Chinese New Year
• Hari Raya Aidilfitri

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Pineapple_tart

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