Pineapple Tarts

Filling:

1. Put the sugar in a small pot, along with the water, bring to a boil and simmer for 15 minutes, stirring occasionally.
2. Add the pineapple cubes and boil for another 5 minutes, than remove the pan from the heat and let it cool.
3. In a bowl, mix the eggs with the egg yolks and add the eggs to the prepared pineapple, mixing very well and set aside.

Dough:

1. In a bowl, add the flour, the egg, the powdered sugar, the butter previously cut into small pieces and the baking powder and knead until a homogeneous dough is obtained.
2. Form a ball with the dough and wrap it in sticky film.
3. Leave to rest in refrigerator for about 20 minutes.
4. Preheat the oven to 180ºC or 350ºF. 
5. Grease muffin cups/trays with butter.
6. Remove small portions of the dough and flatten them in a circular shape, place the dough in each cup, pressing with the fingers to the bottom and sides, don't leave the dough layer too thick.
7. Fill the cups with the pineapple preparation and bake for approximately 25 minutes.
8. Remove from the oven and let it cool completely before unmolding gently.
9. Serve at room temperature.

A recipe adapted from the magazine TeleCulinária nº1520 (Portugal)