Kuih Tart (Pineapple Tarts)

To make the pineapple jam:

1. Place the pineapple pieces in a blender and pulse until completely smooth.
2. Pour the pureed pineapple into a medium saucepan over medium low heat.
3. Bring the mixture to a simmer, then after 30 minutes stir in the sugar, cloves, and cinnamon stick.
4. Continue to cook, stirring often- especially around the sides and bottom, until the liquid has reduced and the pineapple jam thickens with a golden color, about 2 hours total.
5. To check to see if the jam is thick enough, take a small spoonful and place on a plate. After a couple of minutes, if the spoonful can be shaped into a ball without falling apart, the jam is ready.
6. Remove from heat and discard the cinnamon stick and cloves.
7. Transfer to a bowl, cover, and refrigerate until chilled, about 2 hours.
8. If well chilled and made a day or two ahead of time, bring to room temperature for about 30 minutes before assembling.

To make the dough:

1. In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat the butter until light and fluffy.
2. Beat in the egg yolks, one at a time, until incorporated, scraping down the sides of the bowl.
3. Beat in the condensed milk.
4. Add the flour and salt, then pulse or mix in just until a smooth dough comes together.
5. Form the dough into a disc, wrap in plastic, and refrigerate for 15 minutes, until cold but still pliable.

To assemble:

1. Preheat oven to 325˚F (163˚C). Line two baking sheets with parchment.
2. On a floured surface, roll the rested dough into a sheet about 1/4 inch (6 millimeters) thick. If the dough is too cold to roll easily and hold the shape of the mold, allow to rest for a couple of minutes at room temperature. If too warm to shape, refrigerate for a few more minutes.
3. Dust the Kuih Tart mold with flour and cut out as many of the individual tarts as possible, pressing down to form the design around the edges.
4. Transfer the tarts to the prepared baking sheet about 1 inch (2.5 centimeters) apart.
5. Fill the center of each tart with a small spoonful of the pineapple jam.
6. If desired, top the jam with a couple of small rope pieces of dough in the shape of an 'X' for an added design.
7. Repeat with remaining dough and jam.
8. Refrigerate the baking sheets for 15 minutes.
9. Bake the Kuih Tart in the preheated oven until set and barely golden around the edges, about 16-20 minutes, rotating the baking sheets halfway through cooking.
10. Allow the tarts to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
11. Store in airtight container for up to a week.