Pineapple tarts are a traditional Chinese New Year delicacy with a buttery, flaky pastry crust and sweet, chewy pineapple filling. They come in various shapes and can be made with fresh or canned pineapple. Making them is often a social activity and there are many variations to try.
Pineapple tarts, also known as Malaysian pineapple rolls, are one of the most basic and treasured delicacies of the Chinese New Year celebration. With such a long history and tradition, the variations of this pastry are almost as numerous as the kitchens in which they are prepared. No matter which recipe you use, the bite-sized pineapple tart consists of a buttery, flaky pastry crust paired with a sweet, chewy pineapple filling. Although time-consuming, many people think that Chinese New Year wouldn’t be complete without pineapple tart.
There are three basic shapes used when making pineapple tarts. The simplest is the flat shape, which is then topped with a filling ball and sometimes a criss-cross lattice. Another common, but more challenging form is the open roll, or Nastar form. Experienced bakers often make pineapple tarts in the shape of small pineapples, oranges and even roses.
The traditional pineapple tart filling is made with fresh pineapple, which is grated by hand to keep the fibers intact. Modern times often require shortcuts, so canned pineapple is often replaced with fresh. If desired, the grilling can be done in a food processor, which will give the filling a smoother texture than the traditional method. The pineapple filling gets its distinct flavor from slow cooking for several hours with sugar, cinnamon, cloves and star anise. Because of the time involved in preparing the filling, some modern bakers opt for store-bought pineapple jam, which has a different texture and taste than home-made, but still produces an excellent pastry.
The hallmark of pineapple tart is its delicate buttery crust. While there are many different recipes available, they all share a heavy proportion of butter and egg with the flour, which gives the pastry its unique crumbly texture. The butter is normally cut into the flour with a pastry cutter, fork or fingers until it resembles fine crumbs. After the other ingredients are added, the dough is worked until blended; over-kneading will cause the pasta to lose its light, delicate texture. The dough is then chilled for at least an hour and can be returned to the refrigerator for further chilling if it becomes too soft to work with.
Whipping up tarts is often a social task that draws friends and family to the kitchen for an afternoon of baking and conversation. The pineapple filling is first hand rolled into balls; this requires a quick, light touch because the filling can be sticky and difficult to handle. Once the filling is ready, the pasta is prepared using one or more of the three basic shapes. Flat tarts can be made using standard round cookie cutters, but traditional pineapple molds produce delicious molded edges with the induction already pressed into the center. After placing the filling in the center, it can be covered with an additional dough-based lattice or left bare.
Sometimes a Nastar mold is used to create the shape of the pineapple roll. This mold may be a special tip placed on the end of a pastry bag or cookie press, but the simplest design consists of a plastic cone through which the dough is pressed with the thumb. After pressing down a long strip of dough, the ball of filling is placed on one end and the strip of dough is wrapped around it, leaving the ends of the roll open.
Pineapple tarts are typically baked in an oven at a temperature between 300 and 350 degrees F (148.9 to 177.8 degrees C) for 10 to 18 minutes. Variations in temperature and weather are due to differences in individual preferences; shorter cooking times produce a lighter colored pastry with a more tender pineapple center. Some bakers add an egg wash before, during, or immediately after baking to give the dough a more golden-brown finish and glossy surface. The wide variety of pineapple tart options give every baker the opportunity to experiment and make this holiday treat unique.
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