📝 About This Recipe
A crown jewel of Kristang (Portuguese-Eurasian) festive baking, these tarts feature a buttery, melt-in-your-mouth pastry topped with a rich, spiced pineapple jam. Unlike the enclosed Chinese-style balls, these open-faced tarts are traditionally crimped with intricate patterns, showcasing a perfect balance of Portuguese pastry techniques and Southeast Asian tropical flavors. The addition of cloves, cinnamon, and star anise to the jam creates a deeply aromatic experience that defines the unique heritage of Malacca.
🥗 Ingredients
Spiced Pineapple Jam
- 2 large Honey Pineapples (grated and drained of excess juice)
- 250 grams Granulated Sugar (adjust based on sweetness of fruit)
- 1 piece Cinnamon Stick (about 3 inches long)
- 2 pieces Star Anise
- 5 whole Cloves
- 1 tablespoon Lemon Juice (acts as a natural preservative)
- 1/4 teaspoon Salt
Buttery Pastry Dough
- 400 grams All-Purpose Flour (sifted)
- 50 grams Cornstarch (for a melt-in-mouth texture)
- 250 grams Unsalted Butter (cold, cubed)
- 2 large Egg Yolks (at room temperature)
- 2 tablespoons Icing Sugar (sifted)
- 1 teaspoon Vanilla Extract
- 1-2 tablespoons Cold Water (only if dough is too crumbly)
Egg Wash
- 1 Egg Yolk
- 1 teaspoon Milk
👨🍳 Instructions
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1
Prepare the jam: Place grated pineapple, cinnamon, star anise, and cloves in a heavy-bottomed pot. Cook over medium heat, stirring frequently until the liquid has reduced by half.
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2
Add sugar, salt, and lemon juice to the pineapple. Lower the heat and continue to simmer, stirring constantly to prevent burning, until the mixture becomes thick, sticky, and golden brown (about 45-60 minutes). Remove whole spices and let cool completely.
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3
Once the jam is cool, roll them into small, uniform balls (about 1 teaspoon each) and set aside on a tray.
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4
Prepare the pastry: In a large bowl, whisk together the sifted all-purpose flour, cornstarch, and icing sugar.
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5
Add the cold, cubed butter. Use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles fine breadcrumbs.
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6
Add the egg yolks and vanilla extract. Gently mix until a soft dough forms. If it's too dry, add cold water half a tablespoon at a time. Do not overwork the dough.
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7
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up.
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8
Preheat your oven to 170°C (340°F) and line baking sheets with parchment paper.
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9
Roll out the dough on a lightly floured surface to a thickness of about 5mm. Use a fluted pineapple tart cutter to stamp out the shapes.
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10
Place the dough shapes onto the baking sheet. Use your thumb to make a slight indentation in the center of each pastry disc.
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11
Place a rolled pineapple jam ball into the center of each pastry disc. Traditionally, you can use a small piece of leftover dough to create a cross or lattice over the jam.
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12
Whisk the egg wash ingredients together and lightly brush the edges of the pastry for a golden finish.
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13
Bake in the preheated oven for 18-22 minutes, or until the pastry is a light golden brown.
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14
Allow the tarts to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before storing.
💡 Chef's Tips
Always use slightly under-ripe pineapples for the jam as they have more pectin and a better tang. Ensure the butter is very cold to achieve that signature shortbread-like Eurasian pastry texture. Do not skip the chilling of the dough; it prevents the tarts from losing their shape in the oven. Store the finished tarts in an airtight container only when completely cool to maintain crispness. If your jam is too soft, cook it a bit longer; it should be stiff enough to hold its shape when rolled.
🍽️ Serving Suggestions
Serve with a hot cup of Eurasian 'Kopi O' (black coffee) or Earl Grey tea. Arrange on a tiered vintage platter for a traditional festive tea party. Pair with a glass of chilled Sherry or Port wine for a truly Portuguese-influenced treat. Gift them in decorative tins lined with lace paper for a touch of Malaccan elegance. Enjoy as a mid-afternoon snack alongside savory Eurasian curry puffs.