Pineapple tarts

Pineapple Tarts Prep 30 m Cook 30 m Baking 25 m Temp 375'f or 190'c Yields 30 tarts Pastry: 250g cold butter, cut into small cubes 60g castor sugar 1 egg yolk A pinch of salt 1 tsp vanilla essence 270g plain flour, sifted Pineapple Jam 4 cups liquidized and strained pineapple 11/2 cups sugar 1-3 pandan leaves 1 tsp vanilla Pastry: Cream butter and sugar and beat in yolk. Add salt and essence. Fold in sifted flour. Roll out dough and cut circles. Roll up scraps and cut into thin strips to border the circles. Fill center with jam. Crimp the edges to decorate. Place on greased baking sheet and bake for 25-30 minutes. Transfer to a wire rack to cool. Pineapple Jam: Put pineapple, sugar and pandan in a pan and cook over low heat, stirring constantly until jam is dry. Add essence. Allow to cool and use as required. Note: Pineapple jam can be stored in airtight jars in the fridge for at least a month.