Making the jam:
Bring to a boil grated pineapple, sugar and lemon juice. Let it simmer for 30 minutes or until it thickens. Sieve in half a teaspoon of cornflour. Put aside to cool.
For the pastry:
Sieve flour, baking powder and salt into a mixing bowl. Add in margarine or butter bit by bit then add egg yolks to form a dough.
Roll pastry into 0.5cm thickness and stamp out with a cutter. Press about 0.25cm deep in the centre. Add one teaspoon of filling. If you like, you can decorate the tart with two strips of pastry placed to make a cross on the top.
Dust baking tray with flour to avoid stickiness and bake in a preheated oven at 180ºC for 10 to 15 minutes or till lightly brown.