Pineapple tart

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Pineapple tart
5 pineapple tarts.jpg
Pineapple tarts in the shape of rolls open at the ends and filled with jam
Alternative namesNastar, Tat Nanas, Kueh Tae
Place of originIndonesia[1]
Region or stateSoutheast Asia
Associated national cuisineIndonesia, Malaysia, Singapore, Brunei
Main ingredientsPastry (butter, egg yolk, corn starch), pineapple jam

Pineapple tarts or nanas tart are small, bite-size pastries filled or topped with pineapple jam found in different parts of Asia. One form of pineapple tart exists in Indonesia,[2] Malaysia, and Singapore. A similar pastry, known as pineapple cake or pineapple pastry, is found in Taiwan.

General description[edit]

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 or elongated shape.[3]



Kue nastar, sphere cookies with pineapple jam inside

In Indonesia it is called nastar which is contraction of nanas tart (Ananas or pineapple tart), is a popular cookie or kue kering during festive occasions of Lebaran, Natal and Imlek. Just like many of Indonesian kue kering (cookies), it can trace its origin to Dutch influence on Indonesian pastry, cake and cookies tradition.[1]

Most of nastar in Indonesia has round shape with a diameter of about 2 centimetres. The pineapple jam is filled inside instead of spread on top. The cookie is often decorated with small pieces of cloves or raisins on top of it.[1]

Malaysia and Singapore[edit]

Peranakan pineapple tart, with pineapple jam sits on top of it

Considered a "festive cookie", pineapple tarts are especially popular during Hari Raya, Chinese New Year and Deepavali celebrations in Singapore and Malaysia.[4] They are also sold all year round by commercial bakeries and 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, many 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[edit]


  1. ^ a b c "Indonesian Pineapple Cookies (Kue Nastar)". Ketty's Cooking. 2014-05-09. Retrieved 2018-07-04.
  2. ^ "Nastar cookies (Indonesian pineapple tarts)". Chef in disguise. 2017-04-13. Retrieved 2018-07-04.
  3. ^ Teh, Lydia (7 November 2018). "Honk! if you're Malaysian". MPH Group Pub. – via Google Books.
  4. ^ Osborne, Christine (7 November 1989). "Southeast Asian Food and Drink". Bookwright Press – via Google Books.