Pineapple Jam Tarts

Combine shredded pineapple, sugar, cinnamon stick, star anise, cloves and lemon juice in a large saucepan

Cook over medium heat, stirring regularly, until the mixture thickens and turns a deep golden brown, about 30 minutes. The jam is ready when it is very thick and the pineapple pulp becomes slightly translucent.

Remove and discard the cinnamon stick, star anise, and cloves. Allow the jam to cool completely.

Once cooled, roll the pineapple jam into small balls, slightly less than 1 teaspoon each. Place them on parchment or wax paper and set aside.

Preheat oven to 350 degrees F.

Sift the flour into a large mixing bowl. Add salt and mix to combine.

Cut the cold butter into roughly ½-inch cubes and add to the flour. Using your fingertips, rub the butter into the flour until the mixture looks crumbly. A food processor can also be used for this step.

Add the eggs and cold water. Use your hands to gently bring the dough together until it forms a soft ball. Do not overwork the dough.

On a lightly floured surface, roll the dough out to about ¼-inch thickness. Use a round cookie cutter, about 1.5 to 2 inches in diameter, to cut out rounds and place them on a parchment-lined baking sheet.

Make a small indentation in the center of each round, then nestle one pineapple jam ball into the middle.

Bake for 20 minutes or until the pastry is lightly golden.

Allow the tarts to cool completely before serving or storing. Enjoy!