Lebaran lebaran! Eid or end of Ramadhan for the Muslims are coming soon..two more weeks! And two weeks of fasting and I didn’t lose any weight..boo-hoo. Well how could I if all I was doing was making delectables for Eid..!hahaha
I am going to share one of my beloved cookies for Eid, which is indonesian pineapple tarts more commonly known here as “Nastar”. It all starts with a sweet (I prefer also a little bit tart) pineapple jam. I mixed in a pot:
3 small pineapples, shredded
juice of 2 lime
couple of dashes of cinnamon
Cook over small-medium heat and stirring A LOT to prevent burns, wait for what seems like an eternity…standing by the stove, stirring; until most of the water evaporates and the jam thickens. I forgot to time, but for the sake of your planning ahead, I would say… half an hour? I honestly forgot to time (both times, would you believe. Gaahhh.)
You can make the jam a few days in advance and store in an airtight container in the refrigerator after cooling. I ended up with enough jam for 2 rounds of the pastry recipe below.
Preheat your oven to 150 and proceed with the pastry dough:
100 gr butter (I used Anchor) OR half and half butter and common kitchen salted margarine (I used Anchor and Blueband). (Margarine made my batter more pliable and easier to handle, salt lowers the melting point of the margarine vs. the all butter batter. Tastewise, also I prefer a little bit of saltiness to balance out the sweetness of the jam.)
2 egg yolks
50 gr fine ground sugar
Whisk until very pale, and add:
170 gr all purpose flour (non self-raising)
30 gr cornstach (maizena)
First sift both flour together, and mix.
All left to do is the assembly, and afterwards don’t forget your egg washes (I used 1 yolk+1 tbs of milk)! It is harder than it looks to make smaller ones..my first ones were gigantic.. My first batter used all butter, and the batter was so crumbly during assembly I had a hard time making small balls. And they rose even more because I set the oven to too high a temperature (170°C) for 20 minutes.
But it was such a crumbly delight..yummyness and (melting!!) in every (very big) bite.hehe
This is what my first batch looked like…cracked, ugly, gigantic..yummyness (still)! :p But I was not about to give up.
Second batch with 50-50 butter-margarine was a better batter, the batter was slightly wet, which I despised at first sight but actually helped in making smaller tart balls! I tried this pineapple shaped design with cloves for the pineapple “stalks”. Baked at 130°C for 30 minutes (I stopped after 20 minutes but they were not as brown as I liked, so I added another 10), and all is fine.
The lower temperature prevented it from getting “heat shocked” and raising as much, I guess. It did still raise and had the crumbly-ness of the first batter, althought I felt that the ones that did raise had MORE crumble.. but then they would have those cracks on them..not so pretty. I might even try on my next batch to deliberately raise them and add cheese for cover-up.haha
Almost forgot: one pastry dough recipe makes about 40-50, after I could make smaller tarts, that is.heheheh Happy baking!