Sieve flour, corn flour, salt and icing sugar into a mixing bowl. Rub in margarine or butter and add egg yolk 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.
Bake in a preheated oven at 180ºC for 10 to 15 minutes or till lightly brown.
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.