For the Pastry
700g flour
1⁄2 tsp salt
2 tblsp ultra fine sugar/baker’s sugar
500g unsalted butter (chilled, hard and cut into cubes)
Flour for dusting

For the Pineapple Filling
4 cans (20 oz) pineapple crushed/chunks
(drain and pulse in food processor until fine)
2 cups of sugar
1 tbsp lemon juice
2 sticks of cinnamon bark
6 cloves
1 segment of star anise

A
3 egg yolks (from large eggs)
2 tsp vanilla essence
4 drops pf yellow food coloring

Egg yolk glaze
1 egg yolk
1 tblsp water
1 drop of yellow coloring

To Make Pineapple Filling (must make a day ahead)
1. Placed all filling ingredients in a sauce pan.
2. Cook over moderate heat till almost dry (about 1 hour). Continue cooking over a low heat till mixture is thick (about another 1 hour). Keep stirring all the while.
3. Cool. Store overnight in refrigerator.

To Make Pastry
1. Sift flour with salt and sugar.
2. Rub butter into flour till texture resembles breadcrumbs.
3. Add A to form a pastry dough.
4. Combine all ingredients for the egg yolk glaze.
5. If making open tarts, you may need to chill the dough for 30mins in the fridge.
6. Take a 1⁄4 of the dough and roll it out on a floured surface with a dusted rolling pin.
7a. If making open tarts (like in picture), roll the dough flat and 0.5cm in thickness. Use pineapple tart moulds to cut the dough into shapes and placed them onto a lined cookie sheet. Brush with egg york glaze. Roll pineapple filling into little balls and placed it on the middle of each cut-out pastry.
7b. If making closed tarts, roll the dough to about 0.2cm thick, cut into small circular shapes and fill each shape with pineapple filling. Cover the filling with dough and roll into little circular/oval balls. Brush with egg york glaze.
8. Bake at 325C for 30mins.
9. Remove from oven to cool completely before storing in air-tight jar.