420 g ready-made pineapple jam
200 g cake flour or top flour
130 g unsalted butter (fridge-cold and cubed)
40 g icing sugar
20 g cornstarch
10 - 15 ml cold water
1 large egg yolk
1 egg yolk
1 tbsp water
¼ tsp salt
pinch of ground nutmeg
| Make sure not to overwork the dough so they remain flaky!
| Using store-bought pineapple jam makes this recipe easy, while the homemade pastry bases are even more buttery and fragrant than tarts you can buy in a shop.