Pineapple Tarts

This recipe came from today's Sunday Plus. Looks dead easy to make esp if u get the ready made pineapple jam from places like Phoon Huat. A work auntie once told me that the jam from Phoon Huat tends to be very sweet, so she'll dilute with her own unsweetened pineapple jam.
The words are probably too small to read so I've reproduced it here, but the pictures are useful.

FILLINGIngredients2 medium sized pineapples, skin removed and cut into quarters
150g sugar

Method1) Grate the pineapple finely.
2) Place the grated pineapple in a cheese cloth and squeeze to remove any excess juice.
3) Cook the grated pineapple in a saucepan over low heat, stirring continously to prevent the pineapple from burning.
4) After 5 minutes, add sugar to the pineapple gradually, stirring to ensure that it is well incorporated. Taste the mixture to determine if more sugar is required.
5) Continue stirring the mixture over low heat for about 1 hour until all the moisture has evaporated.
6) Cool the pineapple filling on a table top for about 30 minutes before placing it in the refridgerator for another 30 minutes.
7) Remove the pineapple jam from the refridgerator, scoop a teaspoon of it and roll between your palms to form a ball with a 2 cm diameter. Set the pineapple ball aside and repeat for the rest of the filling.

TART (Makes about 40 tarts)
Ingredients250g butter, room temperature
1 tsp vanilla essence
1 egg yolk
440g plain flour
1 tbs milk powder
pineapple filling (above)
1 egg, beaten

Method
1) Preheat the oven to 165 deg C.
2) Cream the butter and vanilla essence with an electric mixer on medium speed for about 10 minutes.
3) Add the egg yolk and continue mixing for about 2 minutes until well incorproate.
4) Sift the flour and then the milk powder into the mixture. Mix on low speed for 2 minutes before increasing it to medium speed for 3 minutes, until a coarse, crumbly texture forms. (photo A)
5) Place the mixture in a large bowl and knead it for about 5 minutes until a smooth ball of dough forms. (photo B)
6) Leave the dough in the bowl, seal it with clear plastic wrap and place it in the refrigerator for about 20 minutes.
7) Remove the dough from the refrigerator, pinch a small amount of it and roll between your palms to form a ball with a 2.5cm diameter.
8) Flatten the dough into a circle and wrap it around a ball of pineapple filling. Repeat steps 6 and 7 for the rest of the dough. (photo C)
9) Brush egg wash over the pineapple tarts and bake in the oven for about 15 minutes until the tarts turn golden.