Instructions

1. In a large mixing bowl, cream together the softened butter and icing sugar using a hand mixer or stand mixer. The mixture should become light and fluffy, resembling a light yellow cloud.
2. Beat in the egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next. This will help to create a smooth, creamy base for your dough.
3. Gradually add the all-purpose flour to the butter mixture. Mix until a firm, pliable dough forms. This dough will be your tart shell.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes. This helps the dough to firm up and makes it easier to work with.
5. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Tip: Maintain even pressure while rolling for a uniformly thick crust.
7. Use a round cookie cutter to cut out circles from the dough. Gather up the scraps, reroll, and cut out more circles.
8. Place a small amount of pineapple jam (about 1/2 teaspoon) in the center of each circle.
9. Fold the edges of the circle over the jam, pinching to seal. This creates the iconic 'tart' shape.
10. Place the tarts on the prepared baking sheet, ensuring they are spaced apart to prevent sticking.
11. Bake for 15-20 minutes, or until the tarts are golden brown. The golden color is a sign of a perfectly baked tart.
12. Allow the tarts to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This will help the tarts to maintain their shape and texture.