Pineapple tarts, nastar recipe


For pineapple jam

  • 2 kg pineapple, roughly 4 medium sized pineapples
  • 600 g sugar
  • 3 cloves
  • 5 cm cinnamon stick

For cookies

  • 200 g butter
  • 50 g confectioners' sugar
  • 40 g powdered milk
  • 280 g flour, low gluten or all purpose
  • 20 g cornflour
  • 2 egg yolks
  • For egg wash
  • 3 egg yolks
  • 1/4 tsp condensed milk

For pineapple jam

  • Puree pineapple in an electric blender till smooth.
  • Combine puree with sugar, cloves and cinnamon stick in a pot. Cook over low heat for 3-4 hours, stirring continually.
  • When it thickens and can be piped or rolled, remove from heat.
  • The jam will thicken during cooling. Prepare this one day in advance. You will end up with 500-600 g pineapple jam, enough for one batch.

For cookies

  • Preheat oven to 150 degree Celsius
  • Sift flour, powdered milk and corn flour twice.
  • In a mixer bowl, combine butter and sugar. Cream till light and fluffy, about 4-5 minutes, over high speed.
  • Add egg yolk, one at a time. Beating well.
  • Add flour mixture into the bowl and beat over low speed using paddle attachment. Do this for 4-5 minutes, until everything is mixed well.
  • Work with 50 g of dough one at a time. Roll dough between plastic sheet to 0.2 cm thickness.
  • Pipe pineapple jam on top of the dough. Roll the dough to cover up the jam completely.
  • Use a pair of scissors to cut them up into 4cm log and arrange on greased pan.
  • Brush with egg wash mixture twice using small pastry brush.
  • Bake in preheated oven till golden, 15-20 minutes.
  • Let cool and store in airtight container.