Pineapple Tarts
In Indonesia pineapples grow year-round. Families gathered for celebrations like to serve this fruity dessert, which they call nastar.
Adult help needed.
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.
Sift the flour and salt into a separate bowl. Pour it into the egg mixture and mix thoroughly.
Cover the dough and refrigerate until firm, about 30 minutes.
Preheat oven to 350°F. Line two cookie sheets with parchment paper.
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.
Bake until golden and shiny, about 15 to 18 minutes, turning cookie sheets halfway through. Remove to wire racks to cool.
Ingredients
Directions
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.
Sift the flour and salt into a separate bowl. Pour it into the egg mixture and mix thoroughly.
Cover the dough and refrigerate until firm, about 30 minutes.
Preheat oven to 350°F. Line two cookie sheets with parchment paper.
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.
Bake until golden and shiny, about 15 to 18 minutes, turning cookie sheets halfway through. Remove to wire racks to cool.
Notes
