Grate the pineapple coarsely for the filling.

Combine grated pineapple, caster sugar, cinnamon sticks, star anise, cloves, and lemon or lime juice in a heavy-based saucepan.

Cook over moderate heat, stirring occasionally, until the mixture is almost dry.

Set the pineapple jam aside to cool.

Sift plain flour, cake flour, salt, and icing sugar into a mixing bowl.

Rub in cubed butter until the mixture resembles breadcrumbs.

Beat in the egg yolks and add ice-cold water and vanilla essence.

Mix well to form a dough.

Place the dough in a plastic bag and chill in the refrigerator for 30 minutes.

Roll the pastry out to 0.5 cm thickness on a lightly-floured tabletop.

Cut out rounds with a pie cutter.

Fill each piece of cut-out pastry with pineapple jam filling.

Pinch a small neat frill around the edging.

Cut thin strips of pastry to form a lattice on top of each pie.

Glaze the strips with beaten egg.

Place tarts on a greased baking tray.

Bake in a preheated oven at 180°C for 15 minutes.

Reduce the temperature to 170°C and continue to bake for another 10 minutes or until golden.

Turn tarts out to cool on a wire rack before storing in air-tight containers.