Pineapple Shortbread

Pineapple Jam

• 1 fresh pineapple (approx. 700 g), peeled, cut into pieces, include some core (see Tip)
• 130 g sugar
• ½ tsp ground cinnamon (optional)
• 30 g lemon juice

Shortbread

• 140 g unsalted butter softened to room temperature
• 60 g sweetened condensed milk
• 2 egg yolks from large egg, divided, 1 whisked
• 255 g all-purpose flour