Nastar or Pineapple Tarts

This is a recipe that's been handed down from my Mum and when I make it, it makes me think about her :) If you've never made Pineapple Tarts before, don't be afraid, it's actually easier than you think!

Ingredients:
400g butter, unsalted
120g caster sugar
1 egg yolk
1 tspn Vanilla Extract
500g flour
100g cornflour
1 tspn salt (omit if you used salted butter)
75g Milk Powder

Eggwash, Egg yolk + milk

1. Preheat oven at 150C and line a baking tray with baking paper. 
2. Mix the butter and sugar with an electric mixer until white. 
3. Add the egg yolk and vanilla extract and beat until incorporated.
4. Sift the flour, corn flour, powder milk and salt. 
5. Add the dry ingredients to the butter mixture and mix by hand until it forms a nice soft dough. Do not mix too long.
6. Get a bit of dough, flatten it and place a piece of pineapple jam in the middle and form into round balls.
7. Cook the tarts for 15 minutes. After 15 minutes, take it out and glaze with egg wash using a pastry brush. Return to the oven and cook until golden. 

To make the Pineapple filling or Jam you can either use freshly grated pineapple or canned pineapple drained of its juices. Cook in a pan until it's dry and add the desired amount of sugar. Then leave aside to cool and form into little balls and put aside until it's ready. You can make this a day before and keep it in the fridge. 

Sometimes you may have left over dough but have no filling left. In Indonesia it's common to make a cheese tart, whereby you mix grated cheese into the dough, then cook for 15minutes and then glaze with egg wash and sprinkle with some more grated cheese.