Best-Ever Pineapple Cookies (Pineapple Tarts)

Cut the stalk off each pineapple and remove the skin, making sure all the eyes/divots are cut out.

Slice the pineapple flesh into pieces and blend in a blender until it becomes a smooth puree.

Add the pineapple puree and cloves to a non-stick pot and cook over medium heat, stirring constantly to avoid burning.

Once the pineapple is almost dry, stir in the sugar and lemon juice until well combined.

Lower the heat to a simmer and keep stirring until the filling turns golden in color and very sticky — this takes patience, so don't rush it or it will scorch.

Transfer the pineapple filling out of the pot and discard the cloves.

Chill the filling in the fridge for 30 minutes to firm up before shaping. (This recipe makes enough filling for two batches of tarts — extra filling keeps well refrigerated.)

In a large bowl, cream the butter and sweetened condensed milk together until light and fluffy.

Add the egg yolks one at a time, beating well after each addition until fully combined.

Gradually mix in the flour to form a soft pastry dough — it's ready when it no longer sticks to your hands.

In a small bowl, whisk together the egg yolks, condensed milk, and oil to make the egg wash.

Divide the chilled pineapple filling and the dough each into 100 equal portions, and roll every portion into a ball.

Using your palms, roll a dough ball, then flatten it into a small disc.

Place a pineapple filling ball in the center of the dough disc and fold the edges of the dough up and over to fully enclose the filling.

Roll the wrapped cookie between your palms into a neat, round ball.

Place the shaped pineapple cookie on a baking sheet lined with parchment paper.

Using the back of a paring knife, score a criss-cross pattern on top of the cookie.

Brush the top of the cookie with the egg wash, then apply a second coat.

Repeat the rolling, wrapping, scoring, and egg-washing steps until all the dough and filling are used up.

Bake in a preheated oven at 330°F (165°C) for 20–22 minutes, or until the cookies turn golden brown.

Remove from the oven and let the cookies cool completely on a wire rack.

Store the cooled pineapple tarts in an airtight container.