Nastar – Pineapple Tart

These soft cookies are so irresistible!! It’s literally buttery and melt-in-your-mouth..

Smooth dough and the sweet sour pinapple jam inside it, it is a perfect combo!

Normally the cookies came out during the celebration of Christmas, Chinese New Year and Eid Mubarak in Indonesia.

I N G R E D I E N T S

D O U G H

  • 200gr of butter
  • 50gr of margarine
  • 90gr of refined sugar
  • 3 egg yolks
  • 100gr of milk powder
  • 250gr of low protein flour
  • 100gr of cornstarch
  • 1tsp of vanilla extract

G L A Z E

  • 2 eggs yolks
  • 1/2tsp honey
  • 1tsp cooking oil

P I N E A P P L E J A M

  • 1 fruit of pineapple, peeled, grated or blended
  • 200gr of granulated sugar
  • 2 cinnamon sticks
  • 3 clove grains

H O W T O P R E P A R E

P I N E A P P L E J A M

  • Cook pineapple, cinnamon and cloves until the water has shrunk and the mixture is rather sticky, add sugar.
  • Stir until the water runs out, the dough becomes jam and can be formed.
  • Chill the jam and form it roundly as desired.
  • If the jam is too sticky, put it in the refrigerator until it’s a bit hard.

D O U G H

  • Using a mixer, shake the butter, margarine, refined sugar and vanilla just for a short time just to get soggy and mixed
  • Enter the egg yolks one by one. Beat until well mixed, Turn off the mixer
  • Add the flour mixture and milk powder little by little, stirring with a wooden spoon / spatula until evenly mixed
  • Wrap the dough in plastic wrap and rest the dough in the refrigerator for 15minutes. Skip this process if your dough is flexible enough to be formed
  • The addition of cornstarch will also make the dough more dense and nastar will not easily melts when baked
  • Take out the dough, divide into several parts
  • The rest of the mixture should be returned to the refrigerator so that it does not melt and nastar runny when baking
  • Weigh each portion of nastar so that the size is the same, around 10 grams per nastar
  • Round the dough, flatten the dough and add a round of jam
  • Roll the mixture in the palm of your hand so that it is completely smooth and has no cracks. If there are cracks then the nastar when baked will break its surface
  • Arrange the cake on a baking sheet that has been covered with oil paper. Give space between cakes, not too close together
  • Preheat the oven to 130C
  • Bake for 15 minutes then remove it from waiting, cool with a smear, burn again at 150C for 15 minutes

T I P S

  • Make the pineapple jam the day before
  • Use good quality butter
  • Chill the dough for at least 15 minutes
  • Stir the mixture using a spatula and not directly using the hands, our body heat will make the butter / butter melt
  • Touching the dough too often during the printing process will make the cake hard
  • The mixture of egg wash, milk, and honey gives the tarts glossy

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