Sift together the flour, sugar, and salt. Use a pastry cutter to cut the butter into the flour mixture until the butter pieces are no larger than very small peas.

Pour the water into the dough and use a fork to stir in the water. Continue stirring until the dough forms. Knead 3-4 times, then pat into a disk. Wrap tightly in plastic wrap and let rest in the refrigerator for at least 30 minutes while you make the jam.

Combined the crushed pineapples, sugar, and cinnamon in a saucepan over medium heat. Cook on a slow simmer, stirring occasionally with a wooden spoon, until all the pineapple juice cooks off and a thick jam forms. Remove the cinnamon sticks and star anise if using. Set pineapple mixture aside until cools to room temperature. You can store the pineapple jam in the refrigerator in an airtight container for up to a week, if you wish to make it ahead of time.

Preheat oven to 350 F and line a baking sheet with parchment paper.

Roll dough into a large circle and cut out six four inch circles (use a cookie cutter if you have one) You may need to re-roll to get the correct number of circles.

Place a tablespoon of the sweet pineapple filling in the center of each piece of dough. Brush the edges with water, then fold over three of the edges to form a triangle shape. Place on the baking sheet and brush the tops of the tarts with egg wash. Repeat with remaining dough and jam.

Bake at 350 F for 20 to 25 minutes until the tops are golden brown, then remove from oven to a cooling rack and let cool before eating.