In a bowl, add Unsalted Butter (250 gram) and Powdered Confectioners Sugar (50 gram). Cream together until light in color.
Add the Egg (1) and yolk of the second Egg (1), and mix well.
Add sifted All-Purpose Flour (550 gram) and Salt (1 pinch). Using your fingertips, rub the flour and batter together into a dough.
Continue to knead for another 30 to 60 seconds or until well-combined. Let the dough rest for at least 30 minutes.
Roll out Pineapple Filling (520 gram) into balls, each weighing 4 grams.
After 30 minutes, roll out the dough into balls, each weighing 7 grams.
Preheat the oven to 350 degrees F (180 degrees C).
Flatten the dough, put 1 pineapple filling into the centre.
Wrap into a ball, and roll again to make sure there are no wrinkles and the filling is completely covered. You also want to make sure that the filling is not visible, or else it will crack
Lay parchment paper onto your baking tray. Arrage your tarts on the tray. Make sure to leave about 1 cm spacing in between. Mix the remaining egg yolk with Water (2 tablespoon) to make an egg wash. Brush the tops of the tarts with it.
Put it in your preheated oven for 19-20 minutes.
Apply egg wash again. Put them back in the oven for another 4-5 minutes.
Cool them in the baking tray for 5-10 minutes, and then transfer the tarts into a container. Serve with whipped cream if you like. Enjoy!