A picture speaks a thousand words. The second batch (using the same pastry from the first attempt) tasted more like the real thing. I've decided to add a bit more sugar to the pineapple jam and cooked it off for a little longer to achieve a darker golden yellow.
The results? The tarts tasted less sourish than my first batch. I tried to make other shapes with the pastry but seems like the pastry was too soft for any other adventures. Overall, SATISFACTORY!!!
Till the next Pineapple Tarts, happy baking!