Pineapple tarts are small, bite-size pastries filled with or topped with pineapple jam, popular in Singapore, Malaysia, Indonesia and Brunei. The Malaysian town of Malacca is particularly famous for producing good commercial pineapple tarts. The pastry consists of a large proportion of butter and egg yolk, besides using corn starch, giving it a rich, buttery, tender and melt-in-the-mouth texture. The pineapple jam is usually made by slowly reducing and caramelizing grated fresh pineapple that has been mixed with sugar and spices - usually cinnamon, star anise and cloves. Typical shapes include a flat, open tart topped with pineapple jam under a lattice of pastry, rolls filled with jam that are open at the ends and jam-filled spheres. Considered a "festive cookie", pineapple tarts are usually consumed during the Chinese New Year period. However, they are sold all year round by commercial bakeries and by souvenir stores serving tourists.