• The recipe has been updated to include the eggless version and vegan version for the tart dough and to use cookie stamp if you have one. The video hasn't been updated and only has the egg version and without using a cookie stamp

Prepare the pineapple jam:

• Divide the pineapple jam into about 6-8 grams pieces and roll them into round balls. Cover and keep them chilled in the fridge or freezer while you prepare the dough
  

Prepare the tart dough (for egg version):

• Cream the softened butter and sugar until combined. I didn't use a mixer and just use a spatula to mash the butter and sugar until they are creamy.
  
• Then add the egg, and vanilla extract, and mix again until just combined
  
• Sift in the all-purpose flour, salt and cornstarch.
  
• Fold with a spatula to roughly combine
  
• Then use your hand to mix into a soft dough. Don't knead it too much. We just want it to come into a mass of dough. Then proceed to resting the dough step below
  

Prepare the tart dough (eggless and vegan version):

• Cream the softened butter, condensed milk, and vanilla extract until combined. I didn't use a mixer and just use a spatula to mash the butter and sugar until they are creamy
  
• Sift in cornstarch, all-purpose flour, salt, and milk powder.
  
• Fold with a spatula to roughly combine. Then use your hand to mix into a soft dough.
  
• If the dough feels a bit dry, add a bit of milk, one teaspoon at a time. You won't need much. Then proceed to resting the dough step below
  

Rest the dough (for both with egg and eggless tart dough):

• Wrap the dough well with a cling wrap to prevent it from drying out and let the dough rest for 30 minutes at room temperature to relax the dough. My room temperature is about 75 F (24 C). If it's really warm where you are, put it in the fridge so the dough won't be too soft. Do not skip the resting part
  

Shaping (if not using special cookie stamp):

• Pinch off a small amount of dough, about 10-15 grams for the lattice top. Divide the dough into two. I find it easier to work with a smaller amount at one time. Keep the other wrap up while you work with one
  
• If you have a silicone mat, use this to roll the dough out. Otherwise, you can put the dough in between sheets of cling wrap to prevent sticking, and roll it out into about 1/2 inch (about 1.3 cm) in thickness using a rolling pin
  
• Cut the flattened dough out with a cookie cutter. I use a thumb to make a slight indentation on the middle to put the pineapple jam.
  
• Brush with egg wash for egg version and maple syrup for vegan and eggless version. Put the rolled pineapple jam in the middle. Repeat with the rest of the cut-out dough and filling
  
• Pinch off a very small amount of dough you reserved earlier, and roll into thin strips and place on top of the pineapple jam for decoration. Lightly brush again with egg wash
  

Shaping (if using special cookie stamp):

• Roll the dough in between two large sheets of parchment paper with a rolling pin. Roll it out into about 1/2-inch (about 1.3 cm) thickness
  
• The cookie stamp I use is 1.6 inch (4 cm) in diameter and the dough weighs about 10-12 grams after I stamped it out
  
• Dip your cookie stamp in a bit of flour to prevent the dough from sticking and shake off any excess flour
• Press the cookie stamp down and push on the middle part to create indentation for the jam.
  
• Lift the stamp up
  
• Gently push the middle part to release the dough. You kinda have to use your fingers to help you peel the dough off the stamp, but the dough doesn't stick to the stamp.
  
• The dough should release from the stamp.
  
• Try to stamp as close as possible to minimize re-rolling the tart dough. Just gather all the dough scraps and roll it out again into 1/2-inch thickness and repeat the process. Place them on the prepared baking sheet, about 1/2 inch apart is fine. They don't spread much
  
• Brush with some egg wash for egg version and maple syrup for eggless and vegan version. Place the pineapple jam ball in the indentation after that
  

Preheat the oven and prepare the baking pans:

• 15 minutes before you think you are about to done shaping the tart, preheat oven to 350 F (180 C) for conventional oven. For convection oven, lower the temperature by 20 F (15 C). Position the oven rack in the middle of the oven. Line 1-2 large baking sheet with parchment paper

Baking: (for egg version)

• If you use small cookie cutter, bake in a preheated oven for 12-15 minutes or until just lightly golden brown. If your cookie cutter is larger, then bake a bit longer 15-18 minutes or until just lightly golden brown at the edge
  
• If you use cookie stamp about the same size as mine, bake for 18-20 minutes or until the edge is lightly golden brown

Baking: (for eggless version)

• If you use small cookie cutter, bake in a preheated oven for 15-18 minutes or until just lightly golden brown. If your cookie cutter is larger, then bake a bit longer 18-20 minutes or until just lightly golden brown at the edge
• If you use cookie stamp about the same size as mine, bake for 20-25 minutes or until the edge is lightly golden brown. The bottom is just lightly golden brown
  

Cooling down:

• Let them cool down on the pan for 5 minutes and then transfer to cooling rack to let them cool down completely
  

To serve:

• These pineapple tarts taste best the next day as the flavor has time to develop. I don't recommend serving them on the same day

Storing:

• After cooling down completely, store them in an air-tight container with layer of parchment paper in between to prevent the jam from sticking to another tart. The drier the pineapple jam, the longer you are able to keep the tarts at room temperature for up to about 3 weeks