In a pot, add in the cubed pineapples, sugar and water. Cook for about 2 – 3 hours until the mixture has thicken and becomes a dry sticky paste. Set aside to cool.
Set the oven to ‘Conventional’ setting and preheat at 180 °C.
On a working table, pour out the flour and rub in the butter into the flour with your hands to incorporate the butter with the flour.
Once the flour and butter have combined together, add in the sugar and mix until well combined.
After that, form a well in the middle of the flour mixture and add in the eggs and 15ml water. Slowly in a clockwise motion, mix the mixture from inside the well and work your way out. When the ingredients have been mixed together to form a dough, start kneading the dough until all the ingredients are well combined. The dough will be smooth and lump-free.
When done, dust some flour on the kneaded dough and roll the dough into a flat layer (about 1cm thickness) on a piece of parchment paper using a rolling pin.
Dust more flour on the flat dough (to prevent from sticking) and use a round cookie cutter to cut out the dough into pieces to create the tart shells. You can use the edge of the knife to lightly score patterns onto the tart shells.
Place the ready dough pieces onto the baking tray lined with parchment paper and brush the dough with some egg wash (1 egg + some water).
Spoon a small tablespoon of the pineapple mixture, roll into a ball shape and place onto each dough.
Bake in the preheated oven for 15 minutes or until the tarts are golden brown.
When done, remove from the oven and brush with some melted butter.
Let it cool for a few minutes and it is ready to serve with a cup of your favourite coffee or tea!