• Place unsalted butter, flour, cornstarch, salt, ground nutmeg, large egg yolk and icing sugar into a food processor. Pulse until the mixture resembles damp, sandy crumbs.
• Add the cold water while running the food processor. Stop the food processor the moment the mixture comes together into clumps of dough.
• Remove the dough from the food processor, and transfer to a floured chopping board. Lightly knead together until the dough comes together into a ball. Cut into 4 portions. Wrap each portion up in cling film, and chill for at least 30 minutes.

| Make sure not to overwork the dough so they remain flaky!

• Preheat the oven to 180°C. Roll each portion of dough out into a 2 cm thick sheet. Cut out small circles using a cookie cutter.
• Brush each pastry circle with the egg yolk wash (egg yolk mixed with water) and bake for 10 minutes. If you don't have a cookie cutter that creates a pattern, you can use a fork to create grooves in each pastry circle. In the meantime, roll little balls of pineapple jam out.

• Remove the pastry bases from the oven, then top each pastry circle with a ball of pineapple jam and bake for another 7 minutes, until everything is golden brown. Cool before storing.

| 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.