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For the pastry
80g palm sugar
2 egg yolks
1 tsp fresh vanilla pods
350g spelt flour
The Pineapple Jam
1 whole fresh pineapple
80g palm sugar / maple syrup
1 stick of cinnamon
2 egg yolks
Peel and cut the pineapple into large pieces, put them in a food processor and purée. Transfer the pineapple purée to the saucepan. Add the sugar, cinnamon and cloves, and cook until thick. Leave to cool.
Put all the ingredients into a bowl and rub the using your fingertips until you get a crumbled mixture, as fine as bread crumbs.
Continue to bring the dough together until it pulls away from the sides of the bowl. Remove the pastry dough and try to keep it cool. If it is too soft, then cool it in the fridge for 15–20 minutes.
Form the dough into small balls of about 1–2cm diameter, and then press into a cookie mould.
When all done put the tray in the fridge for 15 minutes, and glaze the pineapple tarts with the egg yolk. Bake in the oven at 180C for 20–30 minutes, or until golden brown.
Take the tray out of the oven and leave the tarts to cool on the tray for 10 minutes. Then spoon 1 small tsp of jam onto each cookie and remove each one to a cooling rack. Serve.