First time ever I made pineapple tarts, and I did not even try to make the traditional type first instead I straightaway try out one of the modern version which is the Roll Pineapple Tarts. The dough itself is not hard to make but the rolling … phew! it takes me a while before I could get it almost right. So appearance wise the tarts do not look that great BUT the taste more than make up for it 
For a start, before embarking on making this roll tarts you will need a special rolling pin. It looks like this :
the special rolling pin
Roll pineapple tarts – before baking
So how to do this? Well, you will need :
525 g plain flour
30 g corn flour (I use rice flour because I did not have corn flour at that time)
60 g castor sugar
375 g butter
3 eggyolks only
1 tsp vanilla essence
pineapple filling – I just bought 1 packet of the readymade ones and I add a bit of hotwater to the filling, just a bit so that they won’t be too dry.
For the dough, you will have to mix the dry ingredients together first and then using the rubbing-in method, mix them with the butter. Then make a hole in the middle of the mixture and add in the eggyolks and vanilla essence. Mix again thoroughly.
Next, roll the dough onto the pastry board, cut away the edges till you form either a square or rectangle. Add the pineapple fillings near the edge of the dough and carefully roll it. Next use the special rolling pin and gently roll it on top of the rolled dough. Then cut the tarts into your desired sizes (see the pix above as example) and place them in the baking tray.
Spread/glaze some egg yolk on top of the tarts and bake them in the oven for about 20-25 mins or until golden brown at 180 degrees C.
Roll pineapple tarts – after baking.
