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–+ servings
nastar or pineapple tarts or ananas tart
5 from 4 votes

Nastar (Pineapple Tarts)

Learn step-by-step how to make melt-in-the-mouth Nastar or Pineapple Tarts from scratch with no cracks. They are the perfect festive cookies to gift and enjoy during your special moments.
Author: Taste of Nusa
Course: Dessert, Snack
Cuisine: Dutch, Indonesian
Difficulty: Intermediate
Dietary: Vegetarian
Servings: 48 cookies
Prep Time:1 hour
Cook Time:35 minutes
Additional Time:40 minutes
Total Time:2 hours 15 minutes

Ingredients

Pastry Dough

  • 9 tbsp (125 gr) unsalted butter, room temperature
  • 1/3 cup (40 gr) confectioners' sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract
  • 1 1/4 cups (155 gr) cake flour
  • 3 tbsp (25 gr) cornstarch
  • 3 tbsp (25 gr) milk powder
  • 1/4 tsp salt

Pineapple Filling

Egg Wash

  • 2 egg yolks
  • 1 tsp vegetable oil

Instructions

Pastry Dough

  • Mix the wet ingredients – In a large bowl, add butter and confectioners' sugar. Mix with a spatula or mixer just until combined. Add egg yolk and vanilla extract. Mix until combined.
  • Add the dry ingredients – Sift cake flour, cornstarch, milk powder, and salt into the wet ingredients. Mix until well incorporated.
  • Chill the dough for 20-30 minutes.

Pineapple Filling

  • Portion the pineapple jam 1/2 tsp or 5 grams each. Roll them into balls with your hands. Set aside.

Assemble

  • Preheat oven to 300F/150°C and line two baking pans with parchment paper or silicone mats.
  • Portion the dough 1 1/2 tsp or 8 grams each. Roll them into balls with your hands.
  • Assemble nastar – Take a ball of dough. Flatten the dough with your hands. Place 1 ball of pineapple jam in the middle. Gather the edge to enclose the filling. Roll with your hands to smoothen and shape into a ball. Arrange the balls onto the prepared pans.
  • Bake
    at 300F/150°C for 18-20 minutes.
  • Cool slightly – Remove the cookies from the oven and let them cool on the pan for about 5-10 minutes.

Egg Wash

  • Make egg wash – While waiting for the cookies to cool, strain egg yolks into a small bowl to remove any lumps. Add a little bit of vegetable oil and mix until combined.
  • Brush the top of the cookies with the egg wash. Let the egg wash dry for about 10 minutes before brushing them again with the second coat of egg wash.
  • Bake at 300F/150°C for 10-15 minutes or until the top is golden brown.
  • Cool – Transfer nastar to a cooling rack to cool completely. Store the cooled cookies in an airtight container.

Notes

Measuring by weight is recommended for this recipe.

Nutrition

Serving: 1cookie | Calories: 57kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 17mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 87IU | Vitamin C: 0.5mg | Calcium: 8mg | Iron: 0.1mg