The pineapple has long been a symbol for wealth and prosperity in Asia. In Hokkien and Cantonese languages pineapple is called ‘ong lai’, which literally means ‘fortune come’ so it is no wonder that the pineapple tart is the perfect sweet and auspicious treat to gift friends and colleagues during
celebrations for Chinese New Year.

The chefs at Bawah Reserve make all the jams and preserves that we serve at our resort and our pineapple spiced jam recipe is the perfect starting point for delicious pineapple tarts to bring you good luck for the new lunar year.

Step one: Get Started

First off – make a batch of pineapple jam following the recipe below and allow to cool.

Bawah’s Pineapple Spiced Jam

Ingredients:

1 large pineapple

(What type of pineapple for pineapple tarts? The heavier pineapples tend to be juicier and sweeter, but any type will be fine)

2 tsp cloves
2 cinnamon sticks, broken in pieces
1 tsp star anise, whole
2 tsp lime zest
¼ cup white sugar

Method:

1. Cut off the tough outer layers of the pineapple (Indonesians often cut
the pineapple like this ) then cut into chunks. Discard the hard-inner core.
2. Blend half of the pineapple to make 250ml of juice, then dice or grate the other half of the pineapple into smaller pieces.
3. Put the pineapple and the juice in a small saucepan and cook over medium-low heat until the pineapple is soft (about 20 minutes).
4. Add all other ingredients one by one, mixing until combined.
5. Simmer at a low temperature, while stirring, until the mixture has thickened (about 30 minutes).
6. Check the taste and add sugar, if preferred. This really depends on the ripeness of the pineapple (ripe fruit delivers sweeter jam).
7. Remove from the heat. Remove the cloves, cinnamon sticks and star anise from the mixture and discard.
8. Transfer the jam into jars or a bowl to cool. Store in the refrigerator.

Step two: The pastry

male_chef_blue_uniform_making_pizza_dough

You can either buy frozen short crust pastry or try making your own. This recipe from Nonya Cooking makes the perfect, crispy yet flaky base for your pineapple tarts.

200 g all-purpose flour
1 egg(s)
1⁄2 tbsp water
100 g unsalted butter
1⁄4 tsp salt

In a clean bowl, rub butter into flour. Then, add egg, salt and water. Mix all ingredients evenly to create a dough. Avoid over kneading to prevent the dough from getting hard. Leave the dough to rest in the refrigerator for at least 30 minutes. After the dough is set roll it out and press into shapes using a pineapple tart mould or a cookie cutter.

Step Three: Create the tart

nyonya-pineapple-tarts

Image: Nonya cooking

You can choose to either place pineapple jam on the dough – or wrap the dough around the jam – both options look and taste great. Place a generous spoonful of the pineapple jam mixture on/in each tart leaving the edge of the pastry showing. Brush the surface of the tarts with an egg wash, a mixture of 1 egg and 1 tsp of water. Bake at 180 degrees Celsius for 20 minutes.

FAQs

How long can pineapple tarts last?

Pineapple tarts can be stored at room temperature for up to 7 – 10 days in a sealed container. You can even keep them in the fridge in an airtight container for up to one month. If you do store in the fridge allow them to come to room temperature before eating. Recipe Pocket