For the pineapple jam
Open the can of pineapple in juice and separate the pineapple from the juice. Blend the fruit into a pulp, so there are no lumps.
Now cook the pineapple pulp with sugar and spices on a low heat until you have a thick sticky jam that can be rolled into little balls. It can take 2-3 hours, so be patient and remember to stir it occasionally so that it does not burn. When done, cool down and then roll into small balls, about 18g each, and keep cold until the dough is ready.
For the dough
Add butter and sugar into a mixing bowl and whisk into a light and fluffy mix.
Add one yolk at a time and whisk after each addition, then add vanilla extract.
Sift the flour and baking powder, add to the butter mixture and fold into a nice, smooth dough. Wrap the dough in cling film and let it rest for an hour in the refrigerator.
After an hour, roll out the dough to about four millimetres in thickness on a floured work surface. Cut out the tart bases with a round cookie cutter of six centimetres in diameter and place the tart bases on baking parchment.
For the tarts
Make a small ball with the pineapple jam and place it in the middle of each tart base.
Preheat the oven to 180C/160 fan/gas mark 4.
Take the rest of the dough and roll it out again. With a pizza cutter or knife cut the dough into small strips, 3-4 millimetre wide. Place six strips in total on every tart, overlapping each one to form a lattice.
Beat an egg with a little water and brush each tart with the egg wash.
Bake for 15-20 minutes or until golden brown, leave to cool down on a wire rack and store in airtight containers.
1. Leave the butter at room temperature for two hours before using to soften it before baking.
2. When rolling out the dough, make sure it does not get too warm to avoid it falling apart easily. If it does, place it back into the refrigerator to cool and firm up.
3. Plan ahead. Pineapple jam takes time to cook and needs to cool down before you can roll them into small balls, so doing it one day in advance is ideal.