Since moving to the US, I haven’t indulged in pineapple tarts too often. But a few weeks ago, my mum offered me some kue nastar (the Indonesian name for them) her friend Linda had made. Oh … my! Tante (Indonesian for auntie) Linda’s kue nastar are seriously the best I’ve tasted in a really long time – each cookie is a ball of soft, crumbly pastry encasing a golden orb of pineapple jam that achieves its mellow sweetness from good quality pineapples slow-cooked with just enough sugar.
I asked my mum if Tante Linda would teach me how to make them. Mum made a quick phone call to her and I had an appointment in her kitchen the next week!
Tante Linda is from Jambi (it’s both the name of the province and town) on the Indonesian island of Sumatra. She’s proud to say that Jambi pineapples are the sweetest and most flavorful she’s ever tasted. Tante Linda loves her hometown pineapples so much that every time she goes home, she asks her sister to make and pack containers-full of pineapple filling for her to bring back to the US. Making these pineapple cookies with the Jambi pineapple filling gives her a nostalgic taste of family and home.
I must warn you that Tante Linda didn’t do much measuring when I baked with her, instead relying on her many years of experience and her sense of touch and feel. The recipe below comes from her sister, who Tante Linda claims is the better baker.
I’ll be darned if her sister can bake pineapple cookies any lovelier than these!
Indonesian pineapple cookies (Kue Nastar)
Tante Linda takes quite a few liberties with this recipe but it’s the recipe she learned from, adding her own flourishes along the way. If you’d like to dress up these little beauties, you can push in a whole clove for a hat (they’ll look like tangerines!), or shower them with shredded cheese.