Pineapple tart
Pineapple tarts in the shape of rolls open at the ends and filled with jam | |
| Alternative names | tat nanas, kueh tae, kue nanas |
|---|---|
| Type | Tart |
| Course | Dessert |
| Region or state | Maritime Southeast Asia and East Asia |
| Associated cuisine | Indonesia, Malaysia, Singapore, Brunei |
| Main ingredients | Pastry (butter, egg yolk, corn starch), pineapple jam |
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Pineapple tart is a small, bite-size tart filled or topped with pineapple jam, commonly found throughout different parts of Southeast Asia such as Indonesia (kue nastar), Malaysia (Baba Malay: kueh tae or kuih tair, Malay language: kuih tat nanas; Jawi: تت نانس/ننس), Brunei and Singapore in various forms.
The pineapple tart may have been invented in the 16th century. This is around the time the pineapple, a fruit native to South America, was introduced to Asia and the Malay Peninsula by Portuguese merchants.