IRENE'S NASTAR (PINEAPPLE TARTS)
Irene Angela
Associate Consultant LCP Delta, London
What this dish means to me
The name Nastar is a blend of Dutch influence in Indonesia, combining nanas (pineapple in Bahasa Indonesia) and taart (cake or pie in Dutch). Many believe the dish was created for Dutch expatriates and has since become a popular treat in Indonesia, becoming a staple for holidays and celebrations.
As a Chinese Indonesian, I’ve always associated Nastar with good fortune, especially when served during Chinese New Year. I fondly remember learning to make it as a child with my mom and cousins, with the process providing a perfect opportunity for lively (nags) conversation.
Now, living in the UK, I continue to make Nastar for special occasions, bringing a piece of home to those meaningful days.
SERVES
4
MINUTES
120+
DIFFICULTY
7/10
INGREDIENTS
THE DOUGH:
250g unsalted butter
350g all-purpose flour
50g icing sugar
2 tbsp powdered milk
1 tbsp cornflour
2 egg yolks
pinch of salt
PINEAPPLE FILLING:
1 pineapple
1 lemon
cloves
180g sugar
½ tbsp vanilla extract
½ tbsp cinnamon powder
30g unsalted butter
EGG WASH:
2 egg yolks
2 tsp olive oil
3-4g of the dough
METHOD
Step 1
Prepare the ingredients. Peel the pineapple, remove the eyes, and cut it into large pieces. Then, grate it using the coarse side of a grater. Measure out the ingredients for both the dough and the pineapple filling to have them ready for use.
Step 2
Make the pineapple filling. Place the grated pineapple in a pan over medium heat. Add the cloves (about 15 pieces, or adjust to taste), lemon juice, lemon zest, cinnamon powder, and vanilla extract. Cook for about 10 minutes, stirring occasionally. Add the sugar and continue cooking, stirring occasionally, until the mixture thickens and most of the liquid evaporates. Once the jam has solidified, stir in the butter until fully incorporated.
Remove from heat and let it cool. Once cooled, take a small portion of the filling (about 3g) and roll it into a small ball. Repeat with the remaining filling.
Step 3
Make the dough. Soften the butter using a mixer on low speed or a wooden spoon. Add the flour, icing sugar, powdered milk, cornflour, salt, and egg yolks, then mix until well combined. Continue mixing and kneading the dough with your hands until it becomes smooth and pliable, making sure it can be shaped into a ball without cracking.
Step 4
Shape the Nastar. Grease a baking sheet with butter. Take a small portion of dough (about 4-5g), roll it into a ball, and flatten it. Place a pineapple filling ball in the centre, then carefully wrap the dough around it, sealing the edges. Roll it gently between your hands until smooth, ensuring there are no cracks. Arrange the Nastar on the baking sheet. Repeat with the remaining dough.
Set aside a small amount of dough to mix with the egg wash.
Step 5
Preheat the oven to 150°C (no fan). Bake the Nastar for 40 minutes, then remove from the oven and allow them to cool completely before applying the egg wash.
Step 6
Prepare the egg wash. In a small bowl, mix the egg yolks, olive oil, and a small portion of the reserved dough until smooth. Strain if needed for a smoother consistency. Brush the Nastar evenly with the egg wash mixture.
Step 7
Return the Nastar to the oven and bake for an additional 10 minutes, until the egg wash sets and turns golden. Allow them to cool before enjoying!
Nastar can be stored in an airtight jar for up to 1 month.
