Pineapple tarts,

Star Anise

Jam: Cut the pineapple into cubes and blend them in a blender until pureed. Strain the excess juice through a sieve. Pour the pineapple puree into a saucepan with the sugar, Anise Stars, vanilla pod and seeds. Heat over medium low heat, stirring until the sugar dissolves. Once the sugar has melted, bring to the boil and then reduce over a low heat for 30-40 minutes, stirring regularly until you have a fairly thick paste. Leave to cool and remove the anise stars and vanilla pod.

Dough: In the bowl of a mixer, sift the flour and icing sugar. Add the butter cut into pieces and the zest of one lemon. Blend a few times until you have a crumble. Add the egg yolk and mix again until a dough just begins to form. Roll out the dough between two sheets of baking parchment and strawberry it slightly before rolling it out. Refrigerate for at least 30 minutes.

Assembly: Once the pastry has rested, cut out 6 discs the size of your mould and keep the scraps to make the tartlet strips. Leave in the fridge while you heat your oven to 180°C. Fill the tart bases with pineapple jam. With the small strips of pastry, form crosses. Cut off any excess. Brush the tartlets with beaten egg yolk, stick a clove in the centre of each tartlet and cure for about 15 minutes. Leave to cool before removing from the mould and remove the clove before eating.