Pineapple tarts recipe: The nyonya way

Pineapple tarts recipe: The nyonya way

The  older generation of traditional nyonyas can be  fastidious when it comes to cooking and making nyonya kuih. 
They take meticulous care to ensure that their nyonya dishes and kuih meet their exacting standard.    
Their kuih must not only suit their taste buds, but must look appealing and have that dainty flair.
Making pineapple tarts the traditional way, using the fluted cutter, 
was a slow and tedious process. With their hectic lifestyle, the younger generation of nyonyas usually make use of the pineapple tart mould which is an easier and faster method. Nevertheless, they try to maintain the exacting standard sets by their mothers or aunts.   

Pineapple tarts recipe
Contributed by Catherine Wan



Ingredients for pineapple jam

1 kg pineapple
200g castor sugar
4cloves
1tsp lemon or lemon skin
Pastry
500g all-purpose flour
300g margarine
2 eggs
2 tbs cold water
A pinch of salt


Directions

1. Slice skin of pineapples

2. Grate pineapple. Chop until fine. Using a muslin cloth, squeeze out the juice until partially dry. Add castor sugar to the grated pineapple.

Cook in aluminium pot over medium heat
Lower to low heat and stir frequently

Pastry

Things you may require

1. Fluted pastry cutter

2. Pastry brush

3. Pineapple tart mould

Directions

1. In a large bowl or container, combine all purpose flour, pinch of salt and margarine.
Slowly add cold water and using the rub-in method, work the dough until it resembles bread crumbs.

2. Make well in centre of mixture
Pour two  eggs in well
Knead lightly

3. Wrap in plastic
Refrigerate for two to three hours

4. Roll out the dough to ¼ inch thickness

5.Cut dough using pineapple tart mould

6.Put pineapple jam in centre

7.Decorate with criss-cross strips

8.Brush top of pastry with beaten egg

9. Preheat oven to 180 C/ 350 F. Bake for 20 to 25 minutes in preheated oven

The pineapple tarts made by nyonya Catherine

10. Time to sink your teeth into the crunchy, yummy tarts.
       Inilah, kuih te'eh nyonya.

Notes: Photos courtesy of Siew Leng
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