http://pureenjoyment.blogspot.com/2011/01/search-for-perfect-pineapple-tarts.html

http://tabetai.blogspot.com/2005/06/shf9-nyonya-pineapple-tarts.html

Pastry
45g milk powder*
15g custard powder*
65g corn flour*
275g plain flour*
2/3tsp salt
2tbsp caster sugar
250g cold unsalted butter, cubed
3 egg yolks
2tsp vanilla extract
50ml iced water (used only with rub-in method)
cloves, pits removed
1 egg, beaten with 1 tbsp water (for egg wash)

Creaming Method:

1. Preheat oven to 170c. Line baking tray/sheet with greaseproof paper
2. Whisk the first 5 ingredients together. Sift, twice.
3. Cream butter and sugar together until light and fluffy. Add yolk one at a time and beat well.
4. Fold in flour mixture and combine to form a smooth pastry dough. Divide into 3 portions and chill in refrigerator for 1 hour.
5. To make tarts, work with one portion of the dough at a time. I used a jam:pastry ratio of 1:3. I used 5g of jam to 15g of pastry. Roll the jam into tiny balls. Take a pastry dough and flatten to about 4mm thick. Place jam in the centre and wrap the dough up so that the jam is totally enclosed. Roll into ball shaped and placed on a baking tray at 3cm interval. Repeat with remaining portions of pastry and jam.
6. Brush tarts with egg wash to glaze and stick a clove into it. Place in preheated oven for 25-30 minutes or until golden brown. When done, cool on rack before storing airtight.

Rub In Method:

1. Preheat oven to 170c. Line baking tray/sheet with greaseproof paper
2. Whisk the first 6 ingredients together in a large mixing bowl until well blended. Add butter cubes and rub them in with your fingertips or a pastry blender, until the mixture resembles fine breadcrumbs.
3. Whisk egg yolks, vanilla and water together and add to butter-dough mix from step 1. Mix using a spatula and form into a ball. Knead lightly for 5 seconds, then divide into 3 portions. Wrap in plastic wrap and chill in refrigerator for 1 hour.
4. Follow steps 5-6 of creaming method above