Bay Tat (Bengkulu Pineapple Tart)
Kue Bay Tat
A Bengkulu tart filled with pineapple jam, once a dish for nobility. The name is believed to come from 'bolu tat'.
- Time
- 1 hr 30 min
- Serves
- 12 people
- Origin
- Bengkulu
- Type
- Cakes & Snacks
Ingredients
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Pineapple jam
How to Make
Cook the grated pineapple with sugar, cinnamon and cloves over low heat, stirring, until dry and golden.
Beat the margarine, icing sugar and yolks briefly. Add the flour and salt and knead until it comes together.
Press 2/3 of the dough into a tart tin and prick the base with a fork.
Fill evenly with the pineapple jam.
Decorate the top with strips of the remaining dough in a lattice.
Brush with egg yolk and bake at 170°C for 35 to 40 minutes.
Kitchen tip
The jam must be completely dry or the tart will turn soggy.
Questions
Where does Bay Tat (Bengkulu Pineapple Tart) come from?
Kue Bay Tat is a traditional dish from Bengkulu (capital: Bengkulu), in the Sumatra region of Indonesia.
How long does Bay Tat (Bengkulu Pineapple Tart) take to make?
It takes about 1 hr 30 min in total to make 12 servings, including preparation.
What is the secret to a good Bay Tat (Bengkulu Pineapple Tart)?
The jam must be completely dry or the tart will turn soggy.