Thursday, January 29, 2015

Pineapple Tarts/Pineapple Rolls - Revisited




















This is the rolled type of pineapple tarts aka known as nastar ( Indonesian style ) . Melts in the mouth and addictive too if you are not on a sugar free diet :p   CNY is just around the corner and time to be busy baking these tarts for the coming  CNY.  
























































Back to this tarts, it is actually not that hard to make.  Just that the pastry dough has to be rested awhile before it can be put into the nastar mould and press out. And the pastry will not be too soft to handle. This , I discovered after many attempts. I won’t say that I am good at it but at least for this attempt , the pastry was easier to handle and I managed to do one load in two hours and it turned out nice and I had a wonderful time making them.

This is truly one tart that melts in the mouth and you won’t realize how many you have taken… the first thing WB  told me was “ this is really good ” . ^ * This recipe is adapted from Amy Beh second cookbook.



















Pineapple Tarts/Pineapple Rolls

Ingredients

150g butter
100g margarine
50g icing sugar
2 egg yolks
1/2 tsp vanilla essence
1/4 tsp salt

Sift:350g plain flour
50g cornflour

Pineapple jam:

300g grated pineapple
150g castor sugar
1/2 tsp pineapple essence
1/4 tsp lemon essenceEgg

Glaze:

1 egg yolk
1 tsp condensed milk
1/4 tsp salt
l/4 tsp water

Method

To make the pineapple jam: Place grated pineapple and sugar in a heavy-bottomed aluminium saucepan and cook over moderate heat until it begins to boil. Add essences and lower the flame, then continue to cook until mixture is almost dry and thick. Keep stirring all the time (this takes about an hour). Leave aside to cool.

To make the pastry:

Cream butter, margarine and sugar until light. Beat in egg yolks one at a time. Add essence and salt and beat until fluffy.Fold in sifted dry ingredients and mix to a firm dough. Put mixture into a nastar mould and press out into strips 6cm to 7cm long.Place 1/2 tsp of pineapple jam filling on the edge of a strip and make a small elongated roll. Cut off excess dough. Put nastar rolls on greased trays. Brush with egg glaze. Bake in preheated oven at 180ÂșC for 20 minutes or till golden brown. Cool on wire racks before storing.

Note: To make egg glaze, lightly beat the above glaze ingredients together.


Enjoy!


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