Pineapple Tarts

These delicious morsels comprise buttery, crumbly pastry and sweet pineapple jam

Pineapple tarts are a staple at Lunar New Year because they are simply delicious and also because they are homonymous with “prosperity come” in the Hokkien and Cantonese dialects. A good pineapple tart should have a buttery, melt-in-your mouth pastry and a sweet (but not overly so) pineapple jam in which you can taste little bits of pineapple. Traditionally made as an open-face pastry (shortbread on the bottom, pineapple jam on top), then introduced as a pastry ball with the jam inside, pineapple tarts are now available in new permutations such as in the shape of taels of gold, with cheese, with black pepper, with activated charcoal in the pastry and gold dust on top, and so on. The list gets more creative and longer each year. As expected, the competition for best pineapple tart is fierce. One winner we particularly like is Kele. While they have expanded their repertoire to include the aforementioned pineapple tarts with black pepper (“Black Phoenix Pineapple Balls”) as well as ones with cheese, cocoa, oatmeal, etc., our favorite is still their traditional open-face tarts. Another brand worthy of mention is Home’s Favourites, a previous award winner, which has the aforementioned tarts with activated charcoal and gold dust (“Black Gold Pineapple Tarts”) as well as newly introduced Sweet Potato Pineapple Tarts and Pandan Pineapple Tarts (these also come with gold dust for added auspiciousness).

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Author: say1

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