Prepare the Pineapple Filling: Peel and chop the ripe pineapples, blend into a puree, transfer to a saucepan, add sugar and a cinnamon stick, cook over medium-low heat, stirring until thickened, about 1-2 hours.

Make Dough: Combine all-purpose flour, corn flour, salt, and sugar in a mixing bowl, cut in softened butter until coarse breadcrumbs form, add egg yolks and knead until a smooth dough forms, chill if too soft.

Shape Tarts: Preheat the oven to 180°C (356°F), roll out the chilled dough, cut desired shapes, place cooled pineapple jam balls on top.

Bake: Arrange tarts on a baking tray, bake for about 20 minutes until golden brown, keep an eye on them to avoid over-browning.

Cool and Serve: Transfer baked tarts to a wire rack to cool completely before serving.