Preheat the oven to 180°C (350°F).

In a large bowl, combine the flour and sugar.

Add the cubed butter and use your fingers to rub it into the flour mixture until it resembles breadcrumbs.

Add the egg yolk and ice water, and mix until the dough comes together.

Wrap the dough in plastic wrap and chill in the refrigerator for 15 minutes.

Roll out the dough on a lightly floured surface to a 1/4-inch thickness.

Cut out circles using a tart cutter and place into tart molds.

Fill each tart with a spoonful of pineapple jam.

Optionally, create a lattice design with leftover dough on top of each tart.

Bake for 20 minutes, or until the tarts are golden brown.

Allow the tarts to cool before serving.