Pineapple Tarts

Ingredients
For the Pastry:
- 2 cups YesYouCan Plain Flour
- 1/4 cup icing sugar (optional, for sweetness)
- 1/2 cup butter or dairy-free butter, chilled and cubed
- 1 large egg yolk
- 3 tbsp cold water

For the Pineapple Filling:
- 2 cups fresh pineapple, finely grated
- 1/2 cup sugar
- 1/4 tsp ground cinnamon (optional)

Instructions:
1. In a saucepan over medium heat, cook the grated pineapple with sugar and cinnamon (if using). Stir frequently until the mixture thickens into a jam-like consistency. Transfer to a bowl and let it cool completely.
2. In a mixing bowl, combine YesYouCan Plain Flour and icing sugar.
3. Add chilled butter cubes and rub them into the flour with your fingertips until the mixture resembles breadcrumbs.
4. Add the egg yolk and cold water, mixing until the dough comes together. Wrap the dough in cling wrap and refrigerate for 30 minutes.
5. Preheat the oven to 180°C (160°C fan-forced) and line a baking tray with parchment paper.
6. Roll the dough out between two sheets of parchment paper to about 5mm thick. 7. Use a cookie cutter to cut out circles or decorative shapes.
8. Place a small amount of pineapple filling in the center of each piece and fold the dough to enclose it, or leave it open for decorative shapes.
9. Arrange the tarts on the baking tray and brush the tops with an egg wash (optional for shine).
10. Bake for 15–20 minutes or until the tarts are lightly golden.
11. Let the tarts cool on a wire rack before serving. Store in an airtight container for up to a week.