Pineapple Pastry Tarts

Combine flour, salt, and butter in a large bowl; use a pastry blender or your fingertips to break the butter into small pieces until the mixture resembles coarse crumbs. Create a central depression in the mixture; pour in 1 beaten egg and water, then gently combine the ingredients. Avoid overmixing the dough. Shape the mixture into a ball, cover it with plastic wrap, and refrigerate for 4 hours or overnight.

Combine pineapple and sugar in a saucepan over medium heat; bring the mixture to a boil. Reduce the heat and simmer, stirring constantly, for 30 minutes, or until the mixture thickens. Remove from heat and let it cool down.

Preheat your oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Use a 2 inch round fluted cutter to cut out 24 rounds; place them on a baking sheet. Spoon a small amount of pineapple jam onto the center of each round. Decorate with strips of pastry that crisscross over the jam, extending slightly onto the pastry shell.

Cut 24 more 2 inch rounds using the same cutter; then, use a smaller round cutter to cut out the centers of each pastry, creating a ring shape. Moisturize the edges of each pastry and place the rings on top of each pastry shell. Brush the tops of the pastries with beaten egg.

Bake in the preheated oven for 20 to 25 minutes. Allow the pastries to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.