Pineapple Tart | Try This Traditional Indonesian Pastry | Resep Nastar

Pineapple Tart | Try This Traditional Indonesian Pastry | Resep Nastar

Makes 35.

Pineapple Jam:
1kg pineapple (skin on and top off)
⅓ cup sugar
½ tsp vanilla extract
¼ tsp yellow food colouring

Dough:
100g salted butter
25g margarine
75g icing sugar
1 egg yolk
1 tsp milk powder
210g plain flour

Coating:
2 egg yolk
½ tsp vegetable oil

Start making the pineapple jam by removing the skin and eyes then cutting into quarters.
Grate the pineapple with a fine grater.
Pour into a pan and cook on medium heat, stirring occasionally.
After reducing for about 15 mins, add sugar and mix through and continue cooking.
After another 45 mins, add vanilla extract and food colouring and mix through and continue cooking.
After another 30 mins, the mixture should have reduced to a jam-like consistency.
Remove from pan and allow to cool completely.
Portion 1 tsp (or 7g) of the jam at a time and roll into a ball until all the jam is used.
Set aside and start preparing the dough.

To prepare the dough, cream butter, margarine, and icing sugar together.
Add egg yolk and mix until incorporated.
Add milk powder and mix until incorporated.
Sift flour into mixture and stir until combined.
Continue mixing and kneading with hand until the dough is consistent and can hold its shape.
Portion dough into 13g balls.

To assemble, flatten each dough and place a ball of jam in the center.
Slowly wrap the dough around the jam until sealed then gently roll into a ball.

Once all the tarts have been assembled, bake in a preheated 130℃ oven for 10 mins (using top heat source).
Remove from oven and allow to cool completely.

Prepare coating by mixing egg yolks with vegetable oil.
Brush onto partially cooked tarts twice each.
Change the oven to 150℃ (using bottom heat source) and bake for a further 30 mins.

Additional tips:
Pineapple sweetness may vary so you may need to adjust the sugar level according to your preference.
While assembling, cover the dough and jam with cling wrap to prevent it from drying out.
Adjust baking time according to your oven. The tart should have a shiny orange yellow top and lightly brown base.
If you prefer a smooth top, reverse the baking by doing 30 mins on 150℃, brush coating, then 10 mins on 130℃.

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Credits.

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