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Roll 9 g of pineapple jam into small balls and set aside. Prepare about 50 pieces.
Place all the dry ingredients into a bowl. Mix well and set aside.
Place the butter and icing sugar into a mixing bowl. Beat on high speed until the butter turns pale and fluffy.
Add the egg yolk (at room temperature) and vanilla extract. Beat until well combined, scraping down the sides of the bowl if necessary.
Add the evaporated milk and beat until combined.
Gently add the mixed dry ingredients to the butter mixture. Fold until there are no visible traces of dry flour. The dough should be smooth and not stick to your fingers.
Cover and refrigerate for 15 minutes to make it easier to work with.
Use a pineapple tart cookie press to press out the dough, with the jagged side facing down. Fill the press only about halfway with dough to make pressing easier.
Place a pineapple jam ball onto the pressed dough. Roll the dough over the jam to seal it. Use a scraper to cut off any excess dough.
Brush the tarts lightly with egg wash.
Preheat the oven to 170°C. Bake at 170°C for 30–35 minutes, turning the tray halfway if needed for even browning.
The pineapple tarts are done once they turn golden brown. Allow the pineapple tarts to cool completely.
Store in an airtight container.