Pineapple Tarts (Nastar)
Similar to the Taiwanese pineapple pastry, pineapple tarts are jam-filled bite-sized pastries. These pastries are soft and the crust melts in your mouth, very delicious along with the sweet pineapple taste.
Servings 50 pieces
Calories 58kcal
Ingredients
Pineapple Jam Filling (enough for 2 batches)
- 2 Pineapples
- 4 Cloves
- 1 Cinnamon stick
- 110 g Caster sugar
Pastry
- 125 g Butter, replaceable with spread
- 200 g All purpose flour
- 1 tbsp Cornstarch
- 20 g Icing sugar
- 1/4 tsp Salt
- 1 Egg yolk
Egg wash
- 1 Egg yolk
- 1 tsp Water , cold
Instructions
Pineapple Jam Filling
- Cut and blend the pineapples with a blender. Run the blended pineapple through a sieve, removing as much juice as possible.
- Cook the pineapple at medium heat in a large pan, along with the cinnamon stick and cloves. Stirring occasionally. This step is to remove as much liquid through evaporation. This can be tested by running your spatula across the pineapple puree on the pan and observing the movement - the drier the puree, the lesser liquid will run out.
- After circa. 30 mins, the pineapple will appear drier now. Add the sugar and continue cooking (about another 20 mins) until the puree becomes golden brown in colour with jam-like consistency. Leave aside to cool completely.
Pastry
- In a mixing bowl, mix the butter, flour and cornstarch thoroughly with hand. Add the remaining dry ingredients and mix to combine. Finally, add the egg yolk into the bowl and continue mixing with hand. Alternatively, you can use a food processor for this step.
- Lightly knead the pastry dough in the bowl or on a surface for a short while. Chill the dough in the fridge for 40 minutes. *
Making the tarts
- Roll out the pineapple fillings and pastry dough into balls of size 1/2 tbsp and 1/2 tsp respectively. Flatten the pastry dough to cover & wrap the pineapple filling in the centre. Gently pinch & roll in palms to reduce wrinkles. **
- Preheat the oven to 180 degrees Celsius fan-assisted. Line a baking tray and place the pineapple balls slightly apart from each other.
- Egg wash the pineapple balls. Bake them in the preheated oven for 18 minutes. Do a second egg wash on the tarts and continue baking for another 5 minutes.
- Serve when cooled. As there are no preservatives, I do recommend to keep the pineapple tarts in an airtight container always. Enjoy!
Notes
* The pastry dough can be kept for 3 days in the fridge or freeze up to 2 months.
** It is normal for the pastry dough to be quite crumble and breaks easily.
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