Self-taught pastry chef Pichet Ong, a New Yorker who grew up in Thailand, Singapore, and Hong Kong, introduced us to these whimsical filled cookies with a deceptive name.
Here's what Pichet had to say about them:
"Just to clarify, there are no tangerines in this dessert, nor does it look like a pie! "Kuey tarts" translates to pineapple tarts and in Singapore, they're a highly-prized gift for Chinese New Year.
"Traditionally, people give away fresh tangerines, a homonym for “gold” in Chinese. When Western-style baked goods were introduced, this round turnover was created to resemble the real thing, with its crackly orange egg yolk wash and clever little clove garnish on top.
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"Some tips: Don’t eat the clove! It is only a decorative touch and will definitely ruin your tasting experience. And be sure to roll the dough thinly. The dough’s primary purpose is to encase the filling."