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In the run-up to the Spring Festival, it was non-stop baking all the way. Had lots of fun along the way as well.
Here's a Pineapple Tarts Recipe which I use and a step by step pictorial guide on how to make pineapple tarts:-
Pineapple Tarts Recipe
Ingredients:-
A
114 g plain flour
114 g self raising flour
B
142g butter
C
1 egg
1 tsp cold water
D
egg wash (1 beaten yolk with 2 tsp milk)
E
500g - 750g pineapple jam (can be bought from baking speciality shops such as Phoon Huat and Gim Him Lee which would be slightly cheaper than from supermarkets)
Method:-
Sieve A.
Mix A and B till crumbly.
Tip:- Especially when making large quantities, I use the universal blade of the Braun machine to knead A & B and mix with the egg and water mixture. This is a huge time saver!
A & B placed in the food processor with the universal blade
After a few minutes, mixture is crumbly 
You see 2 eggs here as I was doing 2 recipes at one go
Add in C into A & B crumbly mixture and knead into a dough.
Dough is now ready 
Wrap in plastic foil and refrigerate for 30 minutes.
Get ready some flour, cookie cutter and rolling pin 
Tip: You can roll the dough in between 2 plastic sheets. I use baking paper at the bottom and plastic wrap on top.
Roll dough till approximately 3 - 4 mm thick.
Use cookie cutter to cut into shapes. 
Place on greased baking tray (or baking tray lined with baking sheet).
Bake blind in preheated 180 - 190 degrees C oven for 15 minutes.
Egg wash 
Remove tray from oven & brush with egg wash.
Roll the pineapple jam into balls and place in the centre on baked dough.
Pineapple jam 
*Optional:- place design on top of jam
Bake in 180 - 190 degrees C oven again for another 5 minutes.
Remove from oven, place on racks and leave to cool before storing in air-tight container.
Makes approximately 50 little pineapple tarts.
The amount of pineapple jam is up to you. I prefer using more jam so much so that one of my friends calls them "jam-on-tarts". My brother refers to them as "Dolly's Glory".
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