Pineapple Jammy Tarts

Ingredients

• For the pineapple jam:
• 4 cups ripe fresh pineapple, chopped roughly to about 1/2 inch pieces
• 1 3/4 cups granulated sugar
• 3 tablespoons fresh juice and 2 teaspoons grated zest from 3 limes
• Up to 1/8 teaspoon cayenne pepper, optional
• For the crust:
• 2 cups plus 2 tablespoons all-purpose flour, divided
• 1 cup unsalted butter, cut into 1/2 inch cubes and frozen
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 cup cold water

Directions

1. For the jam, put the pineapple, 1 3/4 cups sugar, lime juice, and lime zest into a large, heavy-bottomed pot. Stir in cayenne pepper to taste, or skip it if heat is not your thing. Set the pot over medium-high heat and cook, stirring frequently, until the sugar melts and the pineapple gives off its juice, 5 to 10 minutes depending on how ripe it is. Cook a bit longer, stirring now and then, until the fruit turns vivid yellow and looks translucent, 10 to 15 minutes.
2. Puree the pineapple with an immersion blender, or transfer it to a standing blender and blend on low speed, stopping while the mixture is still a little chunky. Put a small white plate into the freezer. If you used a blender, scrape the pineapple back into the pot, then cook over medium heat, scraping the base of the pot often, until the extra liquid has mostly evaporated, 15 to 20 minutes. Spoon a small dab of jam onto the cold plate and wait until it cools, about 10 seconds. If it moves or spreads once chilled, cook it for another 3 to 5 minutes and check again. When the jam is ready, transfer it to a bowl and chill it in the refrigerator.
3. For the crust, add half the flour to the bowl of a stand mixer fitted with the paddle attachment. Add the frozen butter cubes and mix on the lowest speed until the butter and flour form a doughy mass, then transfer that mixture to a medium bowl. Add the remaining flour, sugar, and salt to the mixer bowl and mix on low just to combine. Break the butter mixture into chunks, add it back to the bowl, and mix on the lowest speed until the butter is reduced to pea-sized pieces. Drizzle in the water slowly, mixing until the dough starts to hold together, then finish bringing it together by hand. Shape it into 2 equal rectangles, wrap them in plastic wrap, and refrigerate for at least half an hour.
4. Prepare a rimmed baking sheet with parchment paper or a silicone baking mat. If the chilled dough is very firm, leave it on the counter just until it softens slightly. On a floured work surface, roll one piece of dough into a 13- by 11-inch rectangle, then neaten the edges to make a 12- by 10-inches rectangle. Cut it into sixteen 3- by 2 1/2-inch rectangles and arrange them evenly on the prepared baking sheet. Roll, trim, and cut the second piece of dough the same way.
5. Spoon between 1 and 2 teaspoons of pineapple jam into the center of each rectangle on the pan, then top each one with another rectangle of dough. Using lightly floured fingers, press all around the edges to close each tart. Use a fork to crimp the edges, then poke a few small vents in the top of each tart directly over the filling. Freeze the tarts. After they are completely frozen, you can wrap them individually in plastic if you like.
6. When you are ready to bake, place a rack in the center of the oven and heat it to 375 degrees F. Unwrap the number of tarts you want to bake and arrange them with at least a half inch of space between them on a parchment-lined or silicone-mat-lined sheet pan. Bake for 10 minutes, turn the pan, and bake until the tarts are puffed and golden brown, about 10 minutes longer. Take them out of the oven and let them rest on the pan for at least 5 minutes before moving them. Serve warm.