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 Eggland's Best Classic Eggs (2) and Water (4 Tbsp).

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!