For many years, I thought that pineapple tarts were exclusively a Peranakan dessert, as I would frequently see them sold mainly on the narrow streets of Melaka town. But this belief was overturned when I moved to the United States. One year, I was invited to a Christmas party given by a couple of friends of mine from Trinidad and Guyana. At the party, I was thrilled to see these very same tarts and at the same time amazed that other cultures made these delectable treats. Then it dawned upon me that the pineapple tart recipe was a legacy left behind by the British in Malaysia and in her former Caribbean colonies.
This sweet concoction is perhaps a version of the fruit jam tarts that the British are fond of, but it has been modified with the use of indigenous fruits like pineapple. Instead of just a plain fruit flavor of the English version, the filling here has been infused with cinnamon, star anise, and cloves, all being regional spices. The use of butter and milk in the dough is another clue to its Western origin, as these ingredients are not native to the region. These tarts are addictive delights, but they are quite perishable. Store them in airtight containers or refrigerate them quickly to prevent any mold forming. I have included the more complicated tart version as well as the simpler jellyroll.
Mamah spent most of her life in Melaka, and she had a wide reputation for her Nyonya cakes and pastries; this recipe is one from her repertoire. A couple of weeks before Chinese New Year, she and her sisters would get together to prepare all the food from scratch. Watching such activity, my siblings and I knew that these delicious tarts would come off the assembly line of busy hands along with the myriad of other food products. I once attempted this recipe alone, which only proved to me that cooperative work is the best way to make them. I still remember the delicacy of each small piece with the sweet and fruity filling on the top, covered by a thin latticework of pastry that made them (almost) too pretty to be eaten. To this date, I have not encountered a rendition as good as hers. I hope this recipe does justice to the tarts she would bake that produced such big smiles and satisfied stomachs in her grandchildren. Once you start eating these, you’ll discover how difficult it is to stop at just one.
Makes 120 rolls or 60 tarts.
Preparation time: around 4 hours or less
For the filling:
1 large pineapple, peeled, cored, and finely diced (4 cups), or 4 (28-ounce) large cans chopped pineapple
2 pieces rock sugar (optional)
2 cinnamon sticks
1 piece star anise
4 whole cloves
For the dough:
180 grams (6⅓ ounces) all-purpose flour
165 grams (5¾ ounces) cold butter (1½ sticks or 12 tablespoons)
¼ teaspoon salt (if using unsalted butter)
4 tablespoons milk, divided
1 tablespoon ice water
1 egg yolk, mixed with 4 drops water, for basting
1 specialized dough cutter (or 3 cookie cutters, round and/or fluted: 1¼-, 2-, and 2¼-inch diameter)
To make the filling
- Using a cheesecloth, squeeze out and reserve most of the juice from the pineapple pieces while leaving some liquid behind. You may use a hand stick blender to chop it up, but not too fine.
- In a saucepan on medium-low heat, cook the squeezed pineapple, rock sugar (if using), enough white sugar to make a small portion of the mixture taste nearly cloyingly sweet, cinnamon, star anise, and cloves for 20 to 25 minutes until the mixture is thick, sweet, glossy, and very dry. Break larger pieces up with a spoon. Add some reserved pineapple juice if the mixture dries out too early. The end result should be slightly moist with a slightly caramelized color and with no excess liquid. Remove the whole spices when the filling is cooked. Remove the pan from the heat and let cool.
- Spoon the filling into portions on a cookie sheet and let cool: ¼ teaspoon each for jelly rolls and ½ teaspoon for tarts. Or cover and refrigerate the whole mixture overnight for another time.
To make the dough
- Sift the flour into a large bowl. Cut the butter into small cubes and add to the flour. Using two knives or a pair of scissors, cut the butter into pea-size bits.
- Make a well in the middle of the mixture and add the salt (if using unsalted butter), the whole egg, 2 tablespoons of milk, and the ice water. Mix thoroughly in the well. Bit by bit, slowly incorporate the dry ingredients into the wet. If the dough is not coming together, add a bit more milk. Do not overwork the flour, just enough to bring it together. The dough should not be too soft, too wet, or too stiff, and it should not be sticky – add a bit of flour if it is too wet. Wrap the dough in plastic wrap and let it chill in the refrigerator for at least 1 hour.
Preheat the oven to 170°C (350°F).
To make jelly rolls
- Lightly roll out the dough to a ¼-inch thickness; it should be 13 centimeters (5 inches) wide. If you like, use a spiral lattice roller to put a pattern into the dough.
- Cut the dough into five 2.5-centimeter- (1-inch) wide long strips. Flip each strip over and cut into sections, each 4 centimeters (1½ inches) long.
- Spread each section with ¼ teaspoon of pineapple filling, roll, and close the ends like a small jellyroll. The striped pattern, if you made one, should be on the outside. Place on a parchment paper–lined tray. Brush the tops of the pastries with the thinned egg yolk.
To make tarts
- Divide the dough into four equal amounts. Work with one section at a time, keeping the others covered in the refrigerator. Lightly dust the dough with flour and roll it ⅓ centimeter (⅛ inch) thick. Brush off any excess flour from the top.
- Use a specialized dough cutter for the tart pastry. If not, follow these steps: Use the 2¼-inch cookie cutter to cut rounds into the dough. Use the 1¼-inch cutter to cut out the middle section of half of the rounds. Using a butter knife, lift and align the brushed side of a whole round on top of the brushed side of a hollowed round. Press it down quite firmly. Invert it and place this double dough on a parchment paper–lined cookie sheet. Use the fluted side of the 2-inch cutter to create a scalloped edge to the tart. Remove and reserve the excess dough. Repeat with the remaining dough until the baking sheet is full. Cover with plastic and chill in the refrigerator for 30 minutes. Repeat the process for the remaining three pieces of dough. Remove one cookie sheet from the refrigerator. Use a butter knife to cut diagonal lines into the double dough rim—do this without handling the dough with your fingers.
- Place ½ teaspoon of filling in a mound in the middle of the tart. Roll out the reserved excess dough and cut it into short thin strips. Take two strips and form a crisscross pattern on top of the filling. Brush the pastry around the filling with the thinned egg yolk, including the top strips. Repeat the process until all the tarts are prepared.
To bake the pastries
Bake for 15 to 20 minutes until golden yellow. Remove and cool completely. Store in an airtight container.