Pineapple Tarts remain to be our traditional and classical cookies served during our festive periods. However most people find it a hassle baking this as you will need to prepare the pineapple jam in advance. We need to caramelize the grated fresh pineapple under slow flame before preparing the pastry.
But you know what? After all the long haul, when you see and taste the final product, the feeling is phenomenal. The rich, buttery and melt-in-the mouth texture makes it so irresistable and all the hard work is worth it.
Some interesting facts :
* Pineapple tarts or nanas tart refers to small, bite-size pastries filled with or topped with pineapple jam found in different parts of Asia.
* In South East Asia exists one form of pineapple tart. A different form of pineapple tart, also known as pineapple pastry or pineapple cake, is found in Taiwan.
* 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.
* In Indonesia nastar (Ananas or pineapple tart) is a popular cookies or kue kering during festive occasions of Lebaran and Natal.
* Considered a "festive cookie", pineapple tarts are usually consumed during Hari Raya, Chinese New Year and Deepavali periods in Singapore and Malaysia.
* 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.
*In Australia the term often refers to a variation on the Neenish Tart, with pineapple jam below the filling, and passionfruit icing.Nutrition Facts
Homemade - Pineapple Tarts
| Calories | 100 | Sodium | 190 mg |
| Total Fat | 2 g | Potassium | 170 mg |
| Saturated | 0 g | Total Carbs | 21 g |
| Polyunsaturated | 1 g | Dietary Fiber | 3 g |
| Monounsaturated | 1 g | Sugars | 1 g |
| Trans | 0 g | Protein | 3 g |
| Cholesterol | 0 mg | ||
| Vitamin A | 10% | Calcium | 10% |
| Vitamin C | 10% | Iron | 50% |
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