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Step 1
Cut and blend pineapples. Discard pineapple juice using a sieve to shorten jam cooking time. Otherwise, you can cook the jam along with the juice for a more intense flavour.
Step 2
Cook pineapple at medium-low heat along with cinnamon stick and clove for at least 25 minutes or until pineapple puree becomes drier. Add rock sugar. Continue cooking at low heat to a jam-like consistency and is golden brown in colour. Remove cinnamon stick and clove. Leave aside to cool.
Step 3
In a clean bowl, rub margarine into flour. Then, add egg, salt and water.
Step 4
Mix all ingredients evenly to create a dough. Avoid over kneading to prevent it from getting hard. Leave the dough to set in the refrigerator for at least 30 minutes.
Step 5
Flatten dough and press into shapes using a pineapple tart mould or a cookie cutter. Place pineapple jam on the dough. Brush egg wash (a mixture of 1 egg and 1 tsp of water) on the surface of the tarts.
Step 6
Bake at 180 degrees Celcius for 20 minutes.