For the pasty filling
2 1/2 cups (350g) all-purpose flour
2 sticks butter/8 oz./1 cup/225 grams butter
1/4 teaspoon salt
2 egg yolks
4 tablespoons confectioners’ sugar/icing sugar
2 tablespoons cornstarch (corn flour)
1 egg yolk (lightly beaten for egg wash)
For the pineapple filling
2 cans (20 oz can) sliced pineapples
10 tablespoons sugar (more or less to taste)
1 teaspoon cornstarch or corn flour (mixed with 1 teaspoon water)
Drain the pineapple slices and then squeeze the extra water/juice with your hands. Blend the canned pineapples until it’s mushy, about 10 seconds.
Using medium heat, cook the pineapple and sugar until most liquid has evaporated, and the filling turned golden. Stirring constantly using a wooden spoon to avoid burning. Taste, and add more sugar when needed. Add in the cornstarch (corn flour) to thicken the filling. Let it cool in the fridge.
Sieve the flour, cornstarch, salt and sugar into a medium bowl. Soften the butter to room temperature. Add in the egg yolks and the flour. Knead to form the dough.
Divide the dough and pineapple filling each into 24 equal rounds. Flatten the pastry dough with the palms and put the pineapple filling in the middle and use the dough to cover the filling. Use your palms to round it up and then shape it into a roll about 1.5 inch long. Use a fork to make criss-cross patterns on the tart and then brush it with the egg wash.
You can also use a pineapple tarts mould to make the pattern above.
Preheat the oven for 350F and bake for 20-25 minutes or until light brown.