I am still making my own pineapple jam this way, glad that I had my preparation tips documented last year. I definitely got into the pineapple tarts baking groove earlier this year, and even have the energy to try another popular 4-ingredients crust recipe besides the one that I always use. Also realized that Ferrero Rocher chocolate box makes a nice tart container.
Enclosed Pineapple Tart
recipe from here,halved 175g salted butter, room temp 50g condensed milk 1 egg yolk 255g unbleached white flour for eggwash : yolk and milk mixture pineapple jam fillings, recipe here
Cream softened butter and condensed milk until the mixture is pale and fluffy with an electric mixer using a paddle hook attachment.
Add egg yolk and mix well.
Add flour and run the mixer on its lowest speed, stop immediately when a dough is formed, with no signs of white flour visible.
Chill the dough for 5 minutes in the chiller if it is too sticky to handle.
Before assembling the tarts, shape pineapple jam into 8g balls, and dough into 12g balls.
Wrap the jam inside the dough, seal, and shape into a round ball, place on a baking tray. Repeat for the rest.
Score the top of the tarts for attractiveness is optional, egg wash is good enough for me. But I wanted to distinct this batch from another batch using a different crust recipe.
Apply egg wash.
Bake for 23-25 minutes in a preheated oven at 170C.
Cool completely before storing.