500 grams Pineapple Jam (store bought)~ roll into a small ball about 8 g each
In a large bowl, sift in plain flour, corn flour and icing sugar, mix well. Cut in butter and rub with fingertips until mixture resembles coarse crumbs.
Make a well in a center, pour in beaten egg yolk with water and vanilla extract and bind the ingredients to a soft dough. (do not over knead) Add a little extra flour if dough is too soft. Put dough in the fridge for 20-30 mins to firm up.
Remove pastry from fridge. Roll pastry between two plastic sheets to about 5mm thickness, cut into shape with a pineapple tart mold and place in a greased lined baking tray and bake for 10 mins.
Remove tray from oven, fill the center of tart with pineapple jam. Cut small strips from from remaining dough to form a criss-cross pattern on top of the tarts.
Return tarts to oven and bake for another 10 mins or pastry until golden brown.
Cool tarts on wire rack and store in an airtight container.