Pineapple Tarts

In Indonesia pineapples grow year-round. Families gathered for celebrations like to serve this fruity dessert, which they call nastar.

 

Pineapple Tarts

Yields15 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

Adult help needed.

 1 cup softened unsalted butter
 ¼ cup powdered sugar
 3 egg yolks
 ½ tsp vanilla extract
 1 ¾ cups flour
 ¼ tsp salt
 1 cup pineapple jam
 1 egg, beaten, for a wash
1

With a stand mixer on medium speed, cream the butter and powdered sugar until fluffy. Add the egg yolks, one at a time. Add the vanilla and mix until combined.

2

Sift the flour and salt into a separate bowl. Pour it into the egg mixture and mix thoroughly.

3

Cover the dough and refrigerate until firm, about 30 minutes.

4

Preheat oven to 350°F. Line two cookie sheets with parchment paper.

5

Roll the dough into 1-inch balls and put them on cookie sheets about 2 inches apart. Make a dent in the middle of each ball and fill each with about ½ tsp. of the pineapple jam. Pinch together the dough edges until the filling is covered. Turn the seam sides down, and make a crisscross design on top with a fork. Brush each tart with egg wash.

6

Bake until golden and shiny, about 15 to 18 minutes, turning cookie sheets halfway through. Remove to wire racks to cool.

Ingredients

 1 cup softened unsalted butter
 ¼ cup powdered sugar
 3 egg yolks
 ½ tsp vanilla extract
 1 ¾ cups flour
 ¼ tsp salt
 1 cup pineapple jam
 1 egg, beaten, for a wash

Directions

1

With a stand mixer on medium speed, cream the butter and powdered sugar until fluffy. Add the egg yolks, one at a time. Add the vanilla and mix until combined.

2

Sift the flour and salt into a separate bowl. Pour it into the egg mixture and mix thoroughly.

3

Cover the dough and refrigerate until firm, about 30 minutes.

4

Preheat oven to 350°F. Line two cookie sheets with parchment paper.

5

Roll the dough into 1-inch balls and put them on cookie sheets about 2 inches apart. Make a dent in the middle of each ball and fill each with about ½ tsp. of the pineapple jam. Pinch together the dough edges until the filling is covered. Turn the seam sides down, and make a crisscross design on top with a fork. Brush each tart with egg wash.

6

Bake until golden and shiny, about 15 to 18 minutes, turning cookie sheets halfway through. Remove to wire racks to cool.

Pineapple Tarts