I bought one packet of 1-kg pineapple jam from Phoon Huat (Redman brand) and was planning to make open tart style and the closed version, but the jam was just enough for three tubs of closed version so that was all I made this year. I attempted to measure the weight of the dough and pineapple jam so that each and every tart would be identical. I used 6g or 7g dough vs 6g or 7g jam and Im pretty satisfied with the thin crust I got this year. :)
I used to receive comments that my pineapple tart had too little jam but this year I received other comments such as they prefer more crust than jam. *lol* Well so it all boils down to personal preference. For me, even though I don't really fancy eating a lot of the pineapple jam, I think a thinner crust makes the tarts appear more 'professional looking as there has been effort put in to mould each tart into even shapes and with generous amount of filling (jam). :)
My recipe was from none other than Oi Lin's Delicious Asian Sweet Treats and the tarts were very buttery and melt-in-your mouth. Personally I have tried a couple of pineapple tart recipes before and I would say most are good in their own way. I emphasise using good quality ingredients especially butter since butter is the key ingredient in pineapple tarts.