Preheat your oven to 350 degrees F (180 degrees C).
Divide the pineapple jam into 8 g (1 tsp) each. Then roll into elongated or oblong shapes. Place the rolled pineapple jam into the refrigerator. This can be made ahead of time or just a day before.
All-Purpose Flour (2 1/2 cups)
Matcha Powder (2 Tbsp)
into a large bowl and set aside.
Butter (1 cup)
till creamy. Add in
Powdered Confectioners Sugar (1/2 cup)
. Continue to beat till sugar melts, the batter is well mixed, and the butter turns light pale and creamy.
Scrape the sides to bring the batter together. Then add in the sifted flour mixture. Using a spatula, lightly and gently mix the batter and the flour mixture and knead to form a soft dough. Lastly use a clean hand to gently form into a round dough.
Wrap the dough with a cling wrap, making sure the cling wrap touches the dough so that it does not dry up. Chill in the refrigerator for 30 minutes.
Work with a bit of dough at a time. Roll dough into a small cylindrical log. Then place the dough into a pineapple roll pastry press.
Press dough out into long strips. Place 8 g of
Pineapple Jam (2 cups)
on one end and start rolling it up with the dough. Make sure the ends must overlap and cut off excess dough. Continue to make the pineapple tarts till all the pastry dough and pineapple filling is used up.
Place the rolled pineapple tarts on a baking tray with the seam side on the bottom. Bake the tarts in an oven preheated for 15 minutes.
When done, remove to cool on wire rack. Ensure the pineapple tarts are completely cool before storing them in airtight containers or enjoy immediately.