Nastar (na-staar) (pineapple tarts) are a staple for Indonesians during Chinese New Year, Lebaran (Muslim Celebration), and other holiday seasons in the country!
There are many variations of pineapple tarts across Asia, with different shapes and names.
However, the addition of aromatic spices to the pineapple jam sets the South East Asian version apart from the others. There are also multiple versions of pastry dough, from firm ones to more crumbly ones.
Nastar (Indonesian Pineapple Tarts) is easily recognizable with its round shape and a glossy egg yolk glaze on the top. The slightly sweet, aromatic pineapple jam is encased in a savory-buttery pastry crust. Many would describe the texture as “melt-in-your-mouth” and it’s super addictive! I’m really happy with this recipe and am sure you will enjoy this one too!
The ingredients to make Nastar are basic and relatively easy to find. If you have difficulty finding cloves and star anise, check out your local Asian grocery store. They’re commonly used in Asian cooking.
How to Make Pineapple Jam Filling
Drain excess liquid from canned pineapples. Blend pineapples in a blender until smooth. Transfer mixture into a pan. Add cloves, star anise, cinnamon, white sugar, brown sugar to the pineapple mix.
Place on stove top and cook pineapple mixture at high heat for 15 minutes to quickly reduce the liquid. When mixture has been reduced by 30-40%, lower heat to medium.
Keep mixing for another 15 minutes to caramelize until the mixture turns a dark golden brown.
How to Make Pastry Dough
Combine flour and baking powder (and salt) in a bowl. In a separate large bowl, place room temperature butter, sugar and condensed milk. Use an electric mixer to cream everything together until fluffy and pale yellow. Add egg yolk and vanilla extract.
Slowly incorporate flour mixture into batter with electric mixer. When a crumbly dough starts to form, use your hands to bring everything together to form a smooth pastry dough. Place it in an airtight container and let rest in the fridge for 15 minutes.
How to assemble pineapple tart:
- Weigh 12 grams of pineapple filling, use your hands to roll into a ball. Repeat, until you have 20 pineapple filling balls.
- Weigh 18 grams of pastry dough, use your hands to roll into a ball. Repeat, until you have 20 balls of pastry dough, or until finished.
Note: Checkout our “tips to succeed” below if you do not have a kitchen weighing scale.
- With your palms, flatten pastry dough into a circle. Further flatten with fingers, making sure not to break dough.
- Place 1 pineapple filling ball in the center of the pastry dough. Use a pinching motion to slowly encase pineapple filling in pastry dough. When it’s completely encased, roll it into a regular ball again.
- Repeat, until you have 20 pineapple tart balls.
Tips on How to Succeed:
- Make the pineapple jam ahead of time.
The pineapple jam must be completely cooled in the fridge before you can work with them. A warm jam will be too soft to roll, and you risk melting the butter in the pastry dough. - Use good quality butter for pastry dough.
Like shortbread and biscuit, butter is the star of the pastry dough. Kerrygold is my brand of choice, but any high-quality butter works too. - Use a teaspoon and a tablespoon to measure the jam and pastry dough proportion.
It’s best to use a weighing scale to measure everything. If you don’t have one, use 2 teaspoons of pineapple jam filling for every 1 tablespoon of pastry dough. This should still provide the right proportion for the tart. - Chill rolled pineapple tart balls for 15 minutes before baking.
Rolling the pineapple tarts with your hands will cause the butter in the dough to soften. Chill it in the fridge to prevent “melting” when baked in the oven. - Allow tarts to rest for 24 hours before consuming.
The tarts taste best after being allowed to rest for 24 hours in an air-tight container at room temperature. In fact, they will taste a bit dry fresh out of the oven.
Storage
Store in an air-tight container at room temperature for 1-2 weeks.
However, you can freeze them for up to a month in a freezer bag. Allow to defrost at room temperature before serving; they should be as delish!
The recipe makes 20 tarts.
Drain excess liquid from canned pineapples. Blend pineapples in a blender until smooth. Transfer mixture into a pan. Add cloves, star anise, cinnamon, white sugar, brown sugar to the pineapple mix.
Place on stove top and cook pineapple mixture at high heat for 15 minutes to quickly reduce the liquid. When mixture has been reduced by 30-40%, lower heat to medium. Keep mixing for another 15 minutes to caramelize until the mixture turns a dark golden brown.
Remove from the pan and set aside to fully cool. Remove cloves and star anise before using.
Combine flour and baking powder (and salt) in a bowl. In a separate large bowl, place room temperature butter, sugar and condensed milk. Use an electric mixer to cream everything together until fluffy and pale yellow. Add egg yolk and vanilla extract.
Slowly incorporate flour mixture into batter with electric mixer. When a crumbly dough starts to form, use your hands to bring everything together to form a smooth pastry dough. Place it in an airtight container and let rest in the fridge for 15 minutes.
1. Weigh 12 grams of pineapple filling, use your hands to roll into a ball. Repeat, until you have 20 pineapple filling balls.
2. Weigh 18 grams of pastry dough, use your hands to roll into a ball. Repeat, until you have 20 balls of pastry dough, or until finished.
3. With your palms, flatten pastry dough into a circle. Further flatten with fingers, making sure not to break dough.
4. Place 1 pineapple filling ball in the center of the pastry dough. Use a pinching motion to slowly encase pineapple filling in pastry dough. When it’s completely encased, roll it into a regular ball again.
5. Repeat, until you have 20 pineapple tart balls.
Place pineapple tarts on a baking sheet lined tray. Combine egg yolk and condensed milk in a small bowl. Use a small brush to lightly glaze the top of each pineapple tart.
Preheat the oven to 350 F and bake pineapple tarts for 20-25 minutes, or until light golden brown.
The pastry crust will be cracked when coming out of the oven. Let tarts sit on the baking tray for 15 minutes, before transferring to a cooling rack to cool completely. Cracks will disappear once the tarts have completely cooled.
Ingredients
Directions
Drain excess liquid from canned pineapples. Blend pineapples in a blender until smooth. Transfer mixture into a pan. Add cloves, star anise, cinnamon, white sugar, brown sugar to the pineapple mix.
Place on stove top and cook pineapple mixture at high heat for 15 minutes to quickly reduce the liquid. When mixture has been reduced by 30-40%, lower heat to medium. Keep mixing for another 15 minutes to caramelize until the mixture turns a dark golden brown.
Remove from the pan and set aside to fully cool. Remove cloves and star anise before using.
Combine flour and baking powder (and salt) in a bowl. In a separate large bowl, place room temperature butter, sugar and condensed milk. Use an electric mixer to cream everything together until fluffy and pale yellow. Add egg yolk and vanilla extract.
Slowly incorporate flour mixture into batter with electric mixer. When a crumbly dough starts to form, use your hands to bring everything together to form a smooth pastry dough. Place it in an airtight container and let rest in the fridge for 15 minutes.
1. Weigh 12 grams of pineapple filling, use your hands to roll into a ball. Repeat, until you have 20 pineapple filling balls.
2. Weigh 18 grams of pastry dough, use your hands to roll into a ball. Repeat, until you have 20 balls of pastry dough, or until finished.
3. With your palms, flatten pastry dough into a circle. Further flatten with fingers, making sure not to break dough.
4. Place 1 pineapple filling ball in the center of the pastry dough. Use a pinching motion to slowly encase pineapple filling in pastry dough. When it’s completely encased, roll it into a regular ball again.
5. Repeat, until you have 20 pineapple tart balls.
Place pineapple tarts on a baking sheet lined tray. Combine egg yolk and condensed milk in a small bowl. Use a small brush to lightly glaze the top of each pineapple tart.
Preheat the oven to 350 F and bake pineapple tarts for 20-25 minutes, or until light golden brown.
The pastry crust will be cracked when coming out of the oven. Let tarts sit on the baking tray for 15 minutes, before transferring to a cooling rack to cool completely. Cracks will disappear once the tarts have completely cooled.
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