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),[6] Malaysia (Baba Malay: kueh tae or kuih tair,[7] Malay language: kuih tat nanas; Jawi: تت نانس/ننس‎), Brunei and Singapore in various forms.

This is around the time the pineapple, a fruit native to South America, was introduced to Asia and the Malay Peninsula by Portuguese merchants.

[3][4][1][2] The pastry consists of a large proportion of butter and egg yolk, and some corn starch, giving it a rich, buttery, tender and melt-in-the-mouth texture.

[citation needed] Considered a "festive cookie", pineapple tarts are especially popular during Hari Raya, Chinese New Year and Deepavali celebrations in Singapore and Malaysia.

However, many bakers add or even substitute pineapple with winter melon to make the jam less tart as well giving a less fibrous texture to the filling.