Pineapple Tarts

1. Make pineapple jam (see instructions below).
2. Preheat oven to 160ºC bake and line two oven trays with baking paper.
3. Sift flour, cornflour, icing sugar and salt into a bowl. Add softened butter, 1 egg yolk and 1 Tbsp condensed milk. Mix to combine (it will be quite dry to start with), then knead to a soft dough. 
4. Shape tablespoons of dough into balls. Flatten into a disc. Add a small ball of pineapple jam in the middle and roll the dough around it to enclose. Shape into rounded rectangles or balls.
5. Place on prepared trays and use a sharp knife to score a criss cross shape on top.
6. Whisk together remaining egg yolk and tablespoon of condensed milk. Brush over the tops of the tarts.
7. Bake for 20-25 minutes, until pale golden. Cool on trays for 5 minutes before transferring to a wire cooling rack.
8. Store in an airtight container once cool (they will keep well for at least a couple of weeks).

Pineapple Jam

1. Place drained pineapple in a blender and blend to a puree.
2. Add puree to a small saucepan with sugar, cloves and vanilla. Simmer until thick and sticky, and mixture clumps together easily (approximately 30 minutes).
3. Allow to cool completely.