Pineapple Tarts (Nastar)

Instructions

1. Cook the drained pineapple, sugar, cinnamon and cloves in a wide pan over medium-low heat, stirring often, about 35 minutes until dry and sticky and reduced to about 265 g. Remove the spices, cool, and roll into 6 g balls. Chill.
2. Beat the butter and powdered sugar until smooth, then mix in the yolk.
3. Sift in the flour, cornstarch, milk powder and salt and mix until a soft dough forms. Chill 15 minutes.
4. Heat the oven to 320 F (160 C). Roll 10 g pieces of dough into balls, flatten, place a jam ball in the middle and seal. Set seam-side down on a lined sheet.
5. Bake 20 minutes until set but still pale. Mix the egg wash, brush the tarts, bake 10 minutes more, brush again and bake 5 minutes until golden.
6. Cool on the pan 5 minutes, then on a rack. Rest 24 hours for the best texture.