The pineapple jam does take some time to prepare, but do make sure that all the liquid has evaporated and you are left with a thick sticky mixture. There is another variation on Pineapple tarts which is done by rolling the pastry around little balls of the pineapple jam, which also look quite impressive!

For the dough
200g butter, at room temperature
60g icing sugar
2 egg yolks
350g plain flour
2 tbsps cornflour
Pinch salt
1 egg yolk, to glaze

For the filling
2 x 400g tins sliced pineapple
175g sugar
1 tsp cornflour

Prepare the filling first by thoroughly draining the pineapple, then blitz it in a food processor until smooth. Place the pineapple in a saucepan with the sugar and bring to a steady simmer, stirring until it becomes thick and any liquid has evaporated.

Mix the cornflour with a teaspoon of water and pour into the pineapple mixture. Stir through and leave in the fridge to cool completely. While the pineapple filling is cooling, prepare the dough. Beat the butter and icing sugar until light and pale. Beat in two egg yolks and then sift in the flour, cornflour and salt little by little, mixing in with a wooden spoon until the dough is formed.

Pre-heat the oven to 180°C. Roll out the dough on a floured work surface to about cm in thickness and then cut out rounds about 5cm in diameter. Place the circular discs on a non-stick baking sheet and score with a skewer in a crosshatch for decoration. Brush with a little egg yolk all over each disc.

When the pineapple filling has cooled, roll it into little balls and place in the centre of each pastry disc. Place in the oven for 15 minutes until the tarts are golden brown. Allow to cool, then serve.