Friday, January 23, 2009

Pineapple Tarts/ Pineapple Rolls (2)

This is the rolled type of pineapple tarts aka known as nastar ( Indonesian style ) . With so much of the pineapple jam paste left, I decided to have more fun doing this tarts. Melts in the mouth and it’s everyone’s favourite . Even my muslim colleagues love it ! I will normally make extras for them before CNY becoz if I were to wait until I come back from the CNY holidays, the pineapple tarts will not be fresh then coz I will be taking a week off. To spend time with my Piggies of course.

Yipee….they have a week off from college before they goes back for their last paper . And then it will be their 2nd semester break. Piggy Boy has five weeks off and Piggy Gal has 3 months off…imagine that, it will sheer JOY for Momsie having her Piggies back with her. Typical of asian moms to have their children with them always :))) I AM ONE !!!

I love being their slaves..haha juz kidding here. They love to EAT and I love to COOK & BAKE so we are one best team here :)

Back to this tarts, it is actually not that hard to make. Juz that the pastry 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…haha juz like Daddy , the first thing he told me was “ this is really good ” . ^ * This recipe is adapted from Amy Beh second cook book.

Pineapple Tarts/Pineapple Rolls


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


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


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.



  1. Those are beautiful! I personally prefer this version better because the pineapple jam is covered and it certainly retains its moisture

    Great work. I just wish I live near enough to pay you a visit during new year!

  2. Happy Ox year to you and your family!

  3. @Jun :Hi Jun , Happy New Year and enjoy lotz of good food :)

    @ Baking fiend: Hi, Same to you too and enjoy all the new year goodies ya :)

  4. Hi, Elin
    Would like to check with you, when we cook the pineapple jam, do we need to remove the core, and only take the flesh?
    Cheers, Sem


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