The problem with Pineapple Tarts

Is that a simple combination of pastry and pineapple filling comes with too many options. Closed or open? Flat or rounded? Decorating topping to be cross or striped? 

As long as it tastes good ;)

This year, I had the luxury of time and decided to make some. Here's a recipe I'm sharing from Nasi Lemak Lover.

Prepare these ingredients:

1. 350g of salted butter (salted works better than unsalted)
2. 100g of condensed milk
3. 510g of plain flour
4. 2 egg yolks (The original recipe used yolks without the whites although I was careless and threw the whites in as well and they turned out perfectly edible).
5. 700g Pineapple filling
6. Eggyolks for egg wash

Method
1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough.
4. Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).
5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.
6. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.
7. Bake in preheated oven at 165C (fan forced) for 23mins or till golden brown.
8. Cool completely before storing.