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Pineapple Tarts

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Pineapple tarts or often called nastar in Indonesian and Malaysian languages, are small bite-size pastries either crowned or packed with pineapple jam, originated in South East Asia. They are normally considered as “festive cookies”, as they are customarily eaten during the celebratory seasons like Chinese New Year, Hari Raya and Deepavali in Malaysia, Singapore and Indonesia. But pineapple tarts are available all year round commercially. This recipe is gluten free, dairy free, soy free, and nut free.

Typically, there are three types of moulds, one is an open and flat tart crowned with pineapple jam with layer of pastry below, jam-packed spheres and rolls filled with jam and open at both ends of the pastries. For my gluten free version of this tart, I am making open tarts topped with pineapple jam. My gluten free pineapple tart pastries are made with gluten free all-purpose baking flour combined with gluten free corn/maize flour, all vegan non-dairy buttery spread and eggs. Resulting in a lavish, buttery, delicate and melt-in-your-mouth consistency. The pineapple jam is normally prepared by gradually decreasing ground pineapple flesh combined with sugar and spices like cinnamon, cloves and star anise. My pineapple tarts are not only tasty and delicious, they resemble sunflowers as well.

Pineapple Tarts

Pineapples originated from South America, where the therapeutic properties of pineapples were identified and utilised by native South Americans. They used the juice to assist in absorption of food and for cleansing the skin. In traditional Chinese medicine, the fruit is considered to have a “neutralising” quality with a sweet and sour taste. Used to maintain coolness of the body during the summer heat. Also for healing illnesses like worms, diarrhoea, indigestion and sunburn.

Pineapple is a sweet, juicy and aromatic fruit bursting with defensive phytonutrients and an excellent source of vitamin C, potassium, as well as the protein-digesting enzyme called bromelain. Other essential vitamins and minerals in pineapples are vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B6 (pyridoxine), folate/folic acid, vitamin B5 (panthothenic acid), magnesium, manganese, and antioxidants and beta-carotene. Consumption of pineapples may reduce the risk of cancer, blood clots, heart disease, diabetes, obesity, and may support healthy skin and hair, weight loss and boosted energy.

Gluten Free Pineapple Tarts

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6 Responses

  1. Sofia
    | Reply

    How long do these tarts last? Should I store them in the fridge or freezer?

    • Daphne Goh
      | Reply

      I normally keep these pineapple tarts in an air-tight container in the fridge. They can last up to a week in a cold fridge. 🙂

  2. Miranda Cunningham
    | Reply

    its also my husbands birthday. And Chicago does a new year celebration but we never seem to make it. hopefully some year. Ill come back and let you know how we liked the cookies. thank you for the gluten free recipes.

    • daphnegoh
      | Reply

      Looking forward to your feedback for these pineapple tarts. Enjoy! 🙂

  3. Miranda Cunningham
    | Reply

    My family does a very similar recipe. Except we make rounds folded over into half moons and stuffed like potstickers. Instead of cinnamon and clove we use nutmeg. I can’t wait to try your recipe. I usually make mine only at Christmas and didn’t get to this year.

    • daphnegoh
      | Reply

      Your version of pineapple tarts sounds very interesting with different spice used. These pineapple tarts are normally consumed during the festive season of Chinese New Year celebration. And this year, the first day of CNY (Year of the Rats) starts on 25 Jan to 8 Feb 2020. You can make these pineapple tarts for this upcoming special occasion. Hope you enjoy the recipe! 🙂

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