Pine Tarts

Cook grated pineapple with brown sugar, cinnamon, nutmeg, and vanilla over medium heat, stirring constantly for thirty minutes until thick and jammy.

Add a few drops of red food coloring to the jam for the traditional pink hue if desired. Cool completely.

Make pastry by rubbing butter into flour and salt. Add egg yolk and cold water to form a smooth dough. Chill twenty minutes.

Roll pastry and cut circles to line greased tart molds. Fill each with a generous spoonful of pineapple jam.

Cut thin strips of pastry and lay two across each tart in a cross pattern. Brush with beaten egg.

Bake at 180C for twenty minutes until pastry is golden brown. Cool in molds before removing.