Ingredients with Measurements:
- 250g unsalted butter, softened
- 50g powdered sugar
- 2 egg yolks
- 350g all-purpose flour
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1 egg yolk, beaten for egg wash
- 1 can (20 oz) crushed pineapple, drained
- 150g granulated sugar
- 1 cinnamon stick
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
Special equipment needed:
- Electric mixer
- Piping bag with star tip
- Baking sheets
- Parchment paper
Step-by-step instructions:
a. In a mixing bowl, cream the butter and powdered sugar until light and fluffy.
b. Add the egg yolks one at a time, mixing well after each addition.
c. Sift in the flour and salt, and mix until just combined.
d. Add the vanilla extract and mix again.
e. Divide the dough into small portions and roll them into balls.
f. Flatten each ball with your palm and make an indentation in the center.
g. Chill the dough balls in the fridge for 30 minutes.
h. Preheat the oven to 350°F (180°C).
i. In a saucepan, combine the drained pineapple, granulated sugar, cinnamon stick, cloves, and nutmeg.
j. Cook over medium heat, stirring occasionally, until the mixture thickens and turns golden brown.
k. Remove the cinnamon stick and let the pineapple filling cool.
l. Take the chilled dough balls out of the fridge and fill each indentation with the pineapple filling.
m. Use a piping bag with a star tip to pipe the dough into a spiral shape around the filling.
n. Brush the tops of the tarts with beaten egg yolk.
o. Bake for 20-25 minutes, or until the tarts are golden brown.
p. Let the tarts cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
5. Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes about 30 tarts.
Nutritional information:
Calories per serving: 170
Total fat: 10g
Saturated fat: 6g
Cholesterol: 45mg
Sodium: 70mg
Total carbohydrate: 19g
Dietary fiber: 0g
Total sugars: 10g
Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
- You can use brown sugar instead of granulated sugar for a deeper flavor.
- You can use canned pineapple chunks instead of crushed pineapple, but you'll need to chop them finely.
Variations:
- You can add grated lemon or orange zest to the dough for a citrusy twist.
- You can use other types of fruit filling, such as strawberry or apricot.
- You can sprinkle some chopped nuts or desiccated coconut on top of the tarts before baking.
Tips and tricks:
- Make sure the butter is softened but not melted, or the dough will be too soft.
- Chill the dough balls before filling them to prevent them from spreading too much.
- Use a small spoon or a melon baller to scoop the pineapple filling into the dough indentations.
- Don't overfill the tarts, or the filling will leak out during baking.
- Pipe the dough in a continuous spiral motion to create a neat pattern.
Storage instructions:
Store the cooled tarts in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can reheat the tarts in a preheated oven at 350°F (180°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the tarts on a platter and dust them with powdered sugar for a simple presentation.
Garnishes:
You can top each tart with a small piece of candied pineapple or a fresh mint leaf for a pop of color.
Pairings:
These tarts pair well with a cup of hot tea or coffee.
Suggested side dishes:
These tarts can be served as a dessert on their own, but you can also pair them with vanilla ice cream or whipped cream for a more indulgent treat.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk or water to moisten it.
- If the dough is too soft, chill it in the fridge for a few minutes before shaping it.
- If the tarts spread too much during baking, chill the dough balls for a longer time or add more flour to the dough.
Food safety advice:
Make sure to cook the pineapple filling until it thickens and turns golden brown to ensure that it's safe to eat.
Food history:
Nastar is a popular Indonesian pastry that originated from the Dutch colonial era. It's typically made with a buttery pastry dough and filled with pineapple jam.
Flavor profiles:
These tarts have a buttery and crumbly texture with a sweet and tangy pineapple filling. The spices add warmth and depth to the flavor.
Serving suggestions:
Serve these tarts as a snack or dessert for a special occasion or holiday.
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Region: Indonesian