Directions

To Make the Pineapple Jam

1. Grate the fresh pineapple to form a thick and coarse pulp.
2. To a large pot, add the pineapple pulp, cinnamon sticks and 2 tbsp of sugar. Bring to a boil, then lower the heat to medium. Stir occasionally.
3. When the jam’s liquids have reduced, remove the cinnamon, then add remaining sugar, lemon juice and stir continuously until it dries up further and there is no excess liquid.
4. Spread out the jam over a baking dish and allow to cool completely.
5. Roll into a small balls weighing about 5g each. Set aside.

To Make the Pastry

1. In a large mixing bowl, sift in the plain flour, cornflour and icing sugar, and combine well using a whisk.
2. Cut in butter and rub with fingertips until mixture resembles coarse crumbs.
3. Make a well, then add the egg yolk and vanilla extract, and enough water to create a soft dough. Add a little extra flour if dough is too soft. Mix until just combined.
4. Form the dough into a disc, then cover the dough in cling wrap and place in the fridge for 20-30 mins to rest.

To Bake

1. Preheat oven to 175°C. Prepare a baking tray by lining with baking paper.
2. Remove dough from fridge. Roll pastry between two sheets or cling wrap/baking paper to about 5mm thickness, cut into shape with a pineapple tart mould.
3. Fill the centre of each tart with a ball of pineapple jam.
4. Place onto the prepare baking tray and bake for 20-25 mins, or until pastry is lightly golden in colour.
5. Cool tarts on a wire rack, then serve.