Pineapple fillings(to be made one day earlier)
200g castor sugar
2cm piece cinnamon stick
2 segments of one star anise
1 tbsp lemon or lime juice
170g plain flour
1 tbsp corn flour
20g milk powder
1/2 tsp icing sugar
1/2 tsp vanilla essence
To make the jam, grate pineapple coarsely and mix it with rest of the ingredients in a heavy based saucepan and cook over a moderate heat, stirring occasionally until mixture dry. Set aside to cool.
Put shifted flour,salt and sugar in a mixing bowl. rub in butter until mixture resembles breadcrumbs. Add ice cold water and essence. Mix well to form a dough. Place in a plastic bag and chill in fridge for 30 mins.
Roll pastry out to 0.5cm thickness and cut out rounds with a tart cutter. Fill each piece with pineapple jam filling. Pinch a small frill around the edging. Cut thin strips of pastry to form a lattice on top of each tart.
Place tarts on a greased baking tray and bake in preheated oven at 180C for 15 mins. Reduce temperature to 170C and continue to bake for another 10 mins.