Pineapple Jam Tarts

Combine Pineapples (4 cups), Granulated Sugar (2 1/2 cups), Cinnamon Stick (1), Star Anise (1), Whole Cloves (3) and juice from Lemon (1) in a large saucepan and simmer over medium-low heat for 30 minutes, stirring constantly.

Let the pineapple jam cool completely before handling. Discard the Cinnamon, Star Anise and cloves.

In a mixing bowl, sift the All-Purpose Flour (4 cups) and Salt (1 tsp).

Cut the Butter (2 1/2 sticks) into cubes and toss into flour. Use your hands to combine the butter and flour until the flour is crumbly. Add in the whole Eggs (2) and Water (1/4 cup).

Use your hands to knead the pastry dough until it forms into a ball. Do not over-knead.

Preheat the oven to 350 degrees F (180 degrees C). Roll the pineapple jam into individual small balls. Set aside.

Use a rolling pin to roll out the pastry dough into a quarter inch thick sheet. Use a cookie cutter to cut out the dough. Make a divot in the center of the cookie, then place one ball of pineapple jam in the middle. Bake in the oven for 20-25 minutes.

Cool on cooking racks and enjoy!