Pineapple Tarts for the Lunar New Year

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1. 1Step 1: Remove the top and rind of the pineapple. Cut the pineapple into quarters and use a sharp knife to remove the woody inner core. Cut the pineapple slices into smaller pieces and place them in a food processor or blender. Puree well.
2. 2Step 2: Put the pineapple puree and sugar into a large saucepan and bring to boil, stirring until the sugar is dissolved. Reduce the heat to a low boil and cook, stirring occasionally, until the jam is very thick and golden. This may take up to an hour. Stir occasionally until the jam starts to become gold and thick then stir constantly to prevent burning until it is done. When the jam is done, it will separate when a spoon is run through it and will be very slow to return together. Remove from the heat and add the lemon juice and salt.
3. 3Step 3: Allow the jam to cool and store in the refrigerator until you are ready to make the cookies.
4. 4Step 4: Preheat the oven to 350 degrees and line some cookie sheets with parchment paper.
5. 5Step 5: Beat together the butter and sugar until it is very light (almost white) and fluffy, 5 minutes. Scrape the bottom of the mixer bowl once or twice while you do this.
6. 6Step 6: Add the egg yolks and vanilla. Continue beating until they are well mixed in and smooth. 2 minutes.
7. 7Step 7: Add the flour and custard powder. Mix well. Once it comes together, take it out of the bowl and use your hands to form a ball.
8. 8Step 8: Roll on a lightly floured board to a ¼”-1/3” thickness. Cut small circles, 1 ½” to 2” diameter, and place them on the prepared cookie sheets. Use your thumb to make an indentation in the center of each cookie. Fill the centers with a heaping ¼ teaspoon of pineapple jam.
9. 9Step 9: Bake the cookies for 10 minutes, until they are just turning golden.
10. 10Step 10: Cool on a wire rack and store in an airtight container. Cookies can be frozen.