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Buttery open-faced pineapple tarts in the classic Singapore and Malaysian style. Includes egg, eggless, and vegan tart dough options, with or without a cookie stamp.
These open-faced pineapple tarts are the classic kind you’ll find in Singapore and Malaysia—crumbly, buttery tart bases topped with glossy pineapple jam. If you grew up with Chinese New Year cookie boxes, chances are these were always one of the first to disappear. They’re different from Indonesian pineapple tarts (nastar), which are fully enclosed. Here, the jam sits proudly on top, sometimes shaped with a special cookie stamp, sometimes kept simple.
This updated post now includes both egg and eggless tart dough options, so you can choose what works best for you. The recipe also works with or without a cookie stamp, so no special equipment is required if you don’t have one. Both are delicious—just very different styles.
Why You’ll Like This Recipe
Perfect for Chinese New Year, Eid/Hari Raya, or any time you’re craving nostalgic bakery-style cookies.
This is the traditional Singapore and Malaysian-style open-faced pineapple tart—crumbly, buttery, and not overly sweet.
You can make the tart dough with eggs or completely egg-free, both with great texture.
No special tools are needed; a cookie stamp is optional, not required.
The dough is easy to work with and retains its shape well during baking.
What Makes These Different from Nastar
Unlike Indonesian pineapple tarts (nastar), which are enclosed and more cake-like, Singapore and Malaysian pineapple tarts are: 1. Open-faced style 2. More crumbly (in a good way) and shortbread-like Topped with thicker, more concentrated pineapple jam
Ingredients and Substitutions
Unsalted butter – Use good-quality butter for the best flavor. For vegan I recommend vegan butter like Miyoko (not sponsored)
Condensed milk (for eggless and vegan version) – Adds sweetness and richness, especially important for the eggless version. For vegan version, use coconut or oat condensed milk
Egg yolk (for egg version) – Adds richness to the dough
All-purpose flour – Keeps the texture tender and crumbly.
Cornstarch – Helps create a melt-in-the-mouth texture.
Milk powder – Adds a subtle milky flavor and improves browning. For vegan version, use oat, coconut, or soy milk powder
Salt – Balances the sweetness.
Vanilla extract – Adds warmth and nice flavor.
Pineapple jam – Thick, reduced jam works best so it doesn’t spread during baking.
Egg vs Eggless vs Vegan Tart Dough (All Work!)
You can make these pineapple tarts using either version below:
Egg version: Slightly richer and more tender, very traditional.
Eggless and vegan version: Just as crumbly, buttery, and flavorful, with condensed milk providing structure and richness. The color is slightly paler after baking because there’s no egg in the dough and no egg wash is used
Eggless version is slightly paler without the egg wash
Do I Need a Cookie Stamp?
A cookie stamp gives the tarts their signature flower or scalloped look commonly seen in Singapore and Malaysia.
The recipe works perfectly without one. I didn’t make the open-face pineapple tarts any sooner because I didn’t have the special mold/stamp where you can easily cut and stamp the dough out with some nice decoration. Then I thought well, I can just use a cookie cutter, can’t I? and so that’s the direction I went and here we are LOL!
Baking time and texture remain the same for both methods.
What to Serve This With
Hot Chinese tea such as pu-erh or jasmine.
Coffee or latte for a modern twist.
As part of a Chinese New Year cookie platter.
How to store baked pineapple tarts
1. Let them cool down completely
2. Transfer to an air-tight container. Depending on how dry and firm the pineapple jam you use on the tarts, the drier they are, the longer the tarts can be kept at room temperature, usually about 3 weeks
How to freeze baked pineapple tarts
1. Let them cool down completely 2. Wrap them with a cling wrap in small batches (about 5-6 pieces per batch) and then put into a freezer bag 3. Push all the air out and then seal the bag. Date the bag for up to one month 4. When ready to serve, take them out and let them sit at room temperature for 15 minutes or so and they will soften and as good as new again
Frequently Asked Questions
Why did my jam spread? The jam may be too loose. Use thick pineapple jam and avoid overfilling.
Can I use store-bought pineapple jam? Yes, as long as it is thick and not runny. Reduce it further if needed.
Will the eggless or vegan dough taste different? It’s slightly more milky and buttery but still very traditional in flavor and texture.
Can I freeze the dough? Yes, both dough versions freeze well. Thaw in the refrigerator overnight or at room temperature to soften before shaping.
These open-faced pineapple tarts are a true classic, and having both egg and eggless options makes them even more versatile. Whether you go all-in with a cookie stamp or keep things simple, you’ll still end up with buttery, crumbly tarts that taste just like the ones from bakeries back home.
The recipe has been updated to include the eggless version and vegan version for the tart dough and to use cookie stamp if you have one. The video hasn't been updated and only has the egg version and without using a cookie stamp
Prepare the pineapple jam:
Divide the pineapple jam into about 6-8 grams pieces and roll them into round balls. Cover and keep them chilled in the fridge or freezer while you prepare the dough
Prepare the tart dough (for egg version):
Cream the softened butter and sugar until combined. I didn't use a mixer and just use a spatula to mash the butter and sugar until they are creamy.
Then add the egg, and vanilla extract, and mix again until just combined
Sift in the all-purpose flour, salt and cornstarch.
Fold with a spatula to roughly combine
Then use your hand to mix into a soft dough. Don't knead it too much. We just want it to come into a mass of dough. Then proceed to resting the dough step below
Prepare the tart dough (eggless and vegan version):
Cream the softened butter, condensed milk, and vanilla extract until combined. I didn't use a mixer and just use a spatula to mash the butter and sugar until they are creamy
Sift in cornstarch, all-purpose flour, salt, and milk powder.
Fold with a spatula to roughly combine. Then use your hand to mix into a soft dough.
If the dough feels a bit dry, add a bit of milk, one teaspoon at a time. You won't need much. Then proceed to resting the dough step below
Rest the dough (for both with egg and eggless tart dough):
Wrap the dough well with a cling wrap to prevent it from drying out and let the dough rest for 30 minutes at room temperature to relax the dough. My room temperature is about 75 F (24 C). If it's really warm where you are, put it in the fridge so the dough won't be too soft. Do not skip the resting part
Shaping (if not using special cookie stamp):
Pinch off a small amount of dough, about 10-15 grams for the lattice top. Divide the dough into two. I find it easier to work with a smaller amount at one time. Keep the other wrap up while you work with one
If you have a silicone mat, use this to roll the dough out. Otherwise, you can put the dough in between sheets of cling wrap to prevent sticking, and roll it out into about 1/2 inch (about 1.3 cm) in thickness using a rolling pin
Cut the flattened dough out with a cookie cutter. I use a thumb to make a slight indentation on the middle to put the pineapple jam.
Brush with egg wash for egg version and maple syrup for vegan and eggless version. Put the rolled pineapple jam in the middle. Repeat with the rest of the cut-out dough and filling
Pinch off a very small amount of dough you reserved earlier, and roll into thin strips and place on top of the pineapple jam for decoration. Lightly brush again with egg wash
Shaping (if using special cookie stamp):
Roll the dough in between two large sheets of parchment paper with a rolling pin. Roll it out into about 1/2-inch (about 1.3 cm) thickness
The cookie stamp I use is 1.6 inch (4 cm) in diameter and the dough weighs about 10-12 grams after I stamped it out
Dip your cookie stamp in a bit of flour to prevent the dough from sticking and shake off any excess flour
Press the cookie stamp down and push on the middle part to create indentation for the jam.
Lift the stamp up
Gently push the middle part to release the dough. You kinda have to use your fingers to help you peel the dough off the stamp, but the dough doesn't stick to the stamp.
The dough should release from the stamp.
Try to stamp as close as possible to minimize re-rolling the tart dough. Just gather all the dough scraps and roll it out again into 1/2-inch thickness and repeat the process. Place them on the prepared baking sheet, about 1/2 inch apart is fine. They don't spread much
Brush with some egg wash for egg version and maple syrup for eggless and vegan version. Place the pineapple jam ball in the indentation after that
Preheat the oven and prepare the baking pans:
15 minutes before you think you are about to done shaping the tart, preheat oven to 350 F (180 C) for conventional oven. For convection oven, lower the temperature by 20 F (15 C). Position the oven rack in the middle of the oven. Line 1-2 large baking sheet with parchment paper
Baking: (for egg version)
If you use small cookie cutter, bake in a preheated oven for 12-15 minutes or until just lightly golden brown. If your cookie cutter is larger, then bake a bit longer 15-18 minutes or until just lightly golden brown at the edge
If you use cookie stamp about the same size as mine, bake for 18-20 minutes or until the edge is lightly golden brown
Baking: (for eggless version)
If you use small cookie cutter, bake in a preheated oven for 15-18 minutes or until just lightly golden brown. If your cookie cutter is larger, then bake a bit longer 18-20 minutes or until just lightly golden brown at the edge
If you use cookie stamp about the same size as mine, bake for 20-25 minutes or until the edge is lightly golden brown. The bottom is just lightly golden brown
Cooling down:
Let them cool down on the pan for 5 minutes and then transfer to cooling rack to let them cool down completely
To serve:
These pineapple tarts taste best the next day as the flavor has time to develop. I don't recommend serving them on the same day
Storing:
After cooling down completely, store them in an air-tight container with layer of parchment paper in between to prevent the jam from sticking to another tart. The drier the pineapple jam, the longer you are able to keep the tarts at room temperature for up to about 3 weeks
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I’d love to see your photos/videos on Instagram
Marvellina,
What a great idea of using a pieces of shortcrust pastry for the base. I have misplaced the cookie cutter my mum had for ages, and now am unable to replace it. There was also that roller serrated blade that she had too, another item no one sells anymore.
Thank you.
Karine
I have the recipe link to the pineapple jam in the recipe card. In case you didn’t see it, it’s here https://whattocooktoday.com/pineapple-jam.html I’m not sure if it’s authentic enough for you. Please let me know if you do give it a try 🙂
8 comments
your link to the recipe Kue Nasta is not working . i get the page for “open-faced-pineapple tarts’
Oopss! Sorry Kelvin! Here’s the one for Nastar https://whattocooktoday.com/kue-nastar.html
Is there a eggless version?
Hi Neo, I do not have the eggless version yet. I will have to give it a try soon though! Sorry about that!
I like that you open AND rolled version
Marvellina,
What a great idea of using a pieces of shortcrust pastry for the base. I have misplaced the cookie cutter my mum had for ages, and now am unable to replace it. There was also that roller serrated blade that she had too, another item no one sells anymore.
Thank you.
Karine
how do you make your own pineapple jam? if I want a more authentic taste
I have the recipe link to the pineapple jam in the recipe card. In case you didn’t see it, it’s here https://whattocooktoday.com/pineapple-jam.html I’m not sure if it’s authentic enough for you. Please let me know if you do give it a try 🙂