Pineapple Tarts

Begin by making the jam. Cut the skin off the pineapple. Is it skin? Core it and then cut the pineapple into chunks. Blend the pineapple chunks in a food processor on high for about 10 seconds. Using a strainer, try to remove as much liquid as possible. Reserve 1 teaspoon of the juice to mix with 1 teaspoon of cornstarch. You may drink the rest. Yum-e!

Anyhow, in a small saucepan, over a low heat, cook the processed pineapple. Add the sugar at a rate of about a tablespoon or two every 10 minutes or so. Stir frequently until the mixture is golden in color and sticky. This will take about an hour to an hour and a half. Remove the mixture from the heat, and add the cornstarch dissolved in pineapple juice. Or you can use water if you goofed on that step and forgot to reserve the juice. Refrigerate until ready to use.

Use the dough hook attachment of your stand mixer to kneed the dough ingredients (flour, butter, salt confectioners sugar, egg yolks, and 2 tablespoons cornstarch) together.

Divide the dough into 24 pieces, and roll each piece into a ball. Flatten the balls with the palm of your hand. Make an impression in the center with your thumb. Place cookies onto a silpat lined baking sheet. I placed 12 per sheet. When you have all the cookie dough prepared, remove the pineapple jam from the fridge. Pinch off a bit of jam, about a teaspoon full, and roll it into a ball. Place the jam ball in the center of a cookie, and repeat. You’ll have to divide the jam among the 24 cookies.

Bake at 350 degrees F for 20-25 minutes.

Enjoy!