Open faced pineapple tart

Love this pineapple tart recipe. I tried for the first time this year and like it very much. It is very simple to prepare yet very delicious. Cannot stop popping into my mouth! Credit: Bake for Happy Kids

Ingredients 
Store-bought pineapple jam (roll into 6g each)
150g flour 
10g cornflour 
10g icing sugar 
1/8 tsp baking powder 
1/4 tsp salt 
100g unsalted butter 
7.5g egg yolk 

1/4 tsp vanilla extract 

egg wash 
1 egg yolk 

2 tsp milk 

Recipe
1. Sieve the flour, cornflour, icing sugar, baking powder and salt in a bowl. 
2. Cut the butter into small cubes and add into the bowl. 
3. Using the fingertips only, rub the butter into the flour mixture till it forms 
coarse crumbs. 
4. Add in the egg yolk and vanilla extract and knead into a dough. If you find the 
dough becoming too soft to handle, put it in the fridge for 20 minutes or so. 
5. Put the dough between cling wrap and roll with the rolling pint to the desired
thickness. 
6. Dust the pineapple tart mould with flour so that the dough can easily come off. 
7. Place the tarts on the baking tray, egg wash then bake at 180 degree for about 3-4 minutes.

8. Remove from the oven, add in the pineapple balls and gently press down. Continue to bake for another 6 to 9 minutes till it is golden brown.