For the pineapple jam :
1 pineapple - grated & drain excess juice
Abt 8 tbsp castor sugar ( Or more if you want it sweeter)
a few cloves
-Bring the grated pineapple to a boil.
-Add sugar and cloves
-Keep stirring till juice dries up and changes color and turn into sticky jam texture.
-Let it cool completely before storing in the fridge if not used the same day
For the pastry :200g self raising flour
200g plain flour
3 egg yolks
1 whole egg
1 tsp vanilla essence
To glaze : 1 egg yolk (lightly beaten)
-Sift flour. Rub in butter till it resembles breadcrumb.
-Add essence into lightly beaten eggs. Then, incorporate eggs into flour.
-Squeeze the dough till it is all combined. Do not knead the dough.
-Cover and keep in the fridge for about 15-20mins.
-Roll out dough & cut desired shape with a jam tart mould.(sold in major stores and baking shops)
-Brush the sides with egg wash. Roll jam into small balls and place on top of the pastry.
- Send them into pre-heated oven of 180 celcius degree and bake for abt 20mins.
- Let it cool completely and store them in airtight container.