Pineapple tart or pineapple roll tart is a rich and buttery pastry filled with pineapple jam. It is a very popular “festive cookies”, especially in Singapore and Malaysia known locally as tart nenas. The filling is made from fresh pineapple mixed with sugar and cinnamon(or other spices), cooked and reduced until caramelized.

CHINESE VERSION: 黄梨酥卷食谱

Pineapple Tart (Pineapple Roll)

Pineapple Tart (Pineapple Roll Tart) Recipe | MyKitchen101en

Yield: 40 pieces, requires 250 g of pineapple filling

Ingredients:

Pineapple Filling Ingredients:

  • 1 kg fresh pineapple (about 2 fresh pineapples)
  • 300 g sugar
  • Pinch of salt
  • ½ cinnamon stick (about 2 g)

Pastry Ingredients:

  • 125 g butter (room temperature)
  • 20 g icing sugar
  • 1 egg
  • 200 g plain flour
  • 20 g corn flour
  • 1 tbsp milk powder
  • ½ tbsp custard powder

Egg Wash: 1 egg yolk + 1 tbsp water, whisk well and strain through a sieve.

 

Instructions:

1 Pineapple Filling: Cut fresh pineapples into small cubes, process in a food processor, mix in sugar, salt and cinnamon. Cook over medium heat, keep stirring until the mixture has thickened and turned golden brown with all moisture dry out. Filling can be prepared in advance and keep refrigerated for up to a month.

Pineapple Tart (Pineapple Roll)

2 Mix butter and icing sugar, beat over medium speed until light and fluffy.

Pineapple Tart (Pineapple Roll)

3 Add in egg, whisk until well blended, about 1-2 minutes on medium speed.

Pineapple Tart (Pineapple Roll)

4 Mix in all dry ingredients until a dough is formed, cover and keep refrigerated for 1 hour.

Pineapple Tart (Pineapple Roll)
 

5 Shape about 6 g of pineapple filling into an elongated roll.

Pineapple Tart (Pineapple Roll)

6 Place small piece of dough into a Nastar mould, press into strips with pattern side down, about 2 inches long each.

Pineapple Tart (Pineapple Roll)

7 Roll to enclose a pineapple filling.

Pineapple Tart (Pineapple Roll)

8 Brush with egg wash, bake in a preheated oven for 20 minutes at 180℃ or until golden brown. Baking time may vary depends on individual oven.

Pineapple Tart (Pineapple Roll)

9 Allow it to completely cool and store in airtight container.

Pineapple Tart (Pineapple Roll)
Rich and Buttery Pineapple Tart

Pineapple Tart (Pineapple Roll)

Pineapple Tart (Pineapple Roll Tart) Recipe

Pineapple tart or pineapple roll tart is a rich and buttery pastry filled with pineapple jam. It is a very popular “festive cookies”, especially in Singapore and Malaysia known locally as tart nenas.
5 from 2 votes

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Prep Time 1 hr 30 mins
Cook Time 20 mins
Total Time 1 hr 50 mins
Course Cookies, Festivities
Cuisine Southeast Asia
Servings 40 pieces
Calories 60 kcal

Equipment

  • 1 nastar roll mould

Ingredients
 
 

For Pineapple Filling:

  • 1 kg fresh pineapple about 2 fresh pineapples
  • 300 g sugar
  • Pinch of salt
  • ½ stick cinnamon about 2 g

For Pastry:

  • 125 g butter room temperature
  • 20 g icing sugar
  • 1 egg
  • 200 g plain flour
  • 20 g corn flour
  • 1 tbsp milk powder
  • ½ tbsp custard powder

For Egg Wash:

  • 1 egg yolk + 1 tbsp water whisk well and strain through a sieve.

Instructions
 

  • Pineapple Filling: Cut fresh pineapples into small cubes, process in a food processor, mix in sugar, salt and cinnamon. Cook over medium heat, keep stirring until the mixture has thickened and turned golden brown with all moisture dry out. Filling can be prepared in advance and keep refrigerated for up to a month.
    Pineapple Tart (Pineapple Roll)
  • Mix butter and icing sugar, beat over medium speed until light and fluffy.
    Pineapple Tart (Pineapple Roll)
  • Add in egg, whisk until well blended, about 1-2 minutes on medium speed.
    Pineapple Tart (Pineapple Roll)
  • Mix in all dry ingredients until a dough is formed, cover and keep refrigerated for 1 hour.
    Pineapple Tart (Pineapple Roll)
  • Shape about 6 g of pineapple filling into an elongated roll.
    Pineapple Tart (Pineapple Roll)
  • Place small piece of dough into a Nastar mould, press into strips with pattern side down, about 2 inches long each.
    Pineapple Tart (Pineapple Roll)
  • Roll to enclose a pineapple filling.
    Pineapple Tart (Pineapple Roll)
  • Brush with egg wash, bake in a preheated oven for 20 minutes at 180℃ or until golden brown. Baking time may vary depends on individual oven.
    Pineapple Tart (Pineapple Roll)
  • Allow it to completely cool and store in airtight container.
    Pineapple Tart (Pineapple Roll)

Video

Notes

This recipe yields 40 pieces of tarts requiring 250 g of pineapple filling. 
The nutritional value for reference is for 1 piece of tart. 
Kindly refer pineapple filling post for detailed instructions. 
Rich and Buttery Pineapple Tart

Nutrition (per serving)

Calories: 60kcalCarbohydrates: 16gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 16mgSodium: 23mgPotassium: 40mgFiber: 1gSugar: 3gVitamin A: 107IUVitamin C: 12mgCalcium: 9mgIron: 0.4mg
Keyword kuih nastar, pineapple roll tart, pineapple tart, tart nenas
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