Pineapple tarts are all the rage in Malaysia, Singapore, and Indonesia in the lead-up to Lunar New Year celebrations. With a spiced, marmalade-like pineapple filling encased in rich, buttery pastry, these two-bite tarts are gifted and eaten in equal measure, passed around to bring about prosperity and joy throughout the holiday and beyond.
If using canned pineapple, buy the type packed in juice rather than in syrup and add both the fruit and its liquid to the pot when preparing the filling. While these treats are delicious freshly baked, over time, the pastry will tighten and meld with the jam, giving it a different (and no less enjoyable) texture.
Featured in: “It’s Not Lunar New Year in Malaysia Without Pineapple Tarts” by Yi Jun Loh.
Yield: Makes 28 tarts Time: 3 hours 30 minutes Ingredients For the pineapple jam: 1 small pineapple (1.5–2 lb. [700 to 900 g]), or 1 lb. 2 oz. fresh or canned pineapple chunks 2 Tbsp. plus ¾ tsp. (30 g) sugar 2 Tbsp. (30 g) dark brown sugar 1⁄4 tsp. fine sea salt 1⁄4 tsp. vanilla extract 2 cloves 1 cinnamon stick 1 star anise For the dough: 10 Tbsp. (140 g) unsalted butter, softened at room temperature 2½ Tbsp. (30 g) sugar
