What is Chinese New Year without pineapple tart? This super auspicious cookies is a must in every household. And I don’t want to be boring, going on and on about how pineapple tart is the one cookies that is the most sought after cookies during this this time of the year. So I just go and start ranting about how I managed to replicate my aunties’ precious cookies.
First thing first, our pineapple tarts are not really “tarts”, they are rolled cookies with pineapple fillings. Mother was telling me the other day that many, many years ago, when they were little, there was this old lady who lived across the street selling pineapple cakes during Chinese New Year started making this shape, claiming that her Dutch employer did it that way. I have also never seen anybody make their pineapple tarts this way. Malaysians and Singaporeans would make them into pretty tiny little tart with pineapple on top of the crust. Indonesians make theirs into round cookies with round pineapple jam fillings.
We, in Indochine Kitchen, roll them up into logs and cut them up nicely before brushing them with egg wash. I think the politically-correct foodie would call our pineapple tarts as pineapple shortbreads, but I wouldn’t worry about it. If you ever wonder what the heck is this nastar everybody is talking about here, it is the pineapple tart!
I would like to state that I have cooked up 20 pineapples to make the jam, burnt 4 batches of cookies, baked 5 batches of literally inedible hard and ugly tarts, and one super sour batch – when I mistaken baking soda to cornflour. I felt awful and super stupid during the last part, by the way. At the end of last week, I felt that I have seen enough of pineapple tarts. Then I changed my mind the next day. They are so pretty and shiny and delicate! I hide them in my secret hiding place, to keep them away from my brother’s and boyfriend’s prying hands.
Grab your seat, hold your mouse, and here it comes. Indochine Kitchen’s Pineapple Tarts with homemade pineapple jam!