Pineapple tarts

Ingredients

• For the pastry
• 1200 g plain flour
• 750 g cold salted butter (cubed)
• 2 tablespoons milk powder
• 4 eggs
• 1 teaspoon vanilla
• 1 pinch salt
• 1 egg, slightly beaten
• For the filling
• 6 Pineapples
• 420 g caster sugar
• some rock sugar
• 1-2 teaspoon ground cloves

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Preparation

• Prepare the filling:
  Grate pineapples. Squeeze and remove excess juice. Fry grated pineapples until slightly dry. Add in sugar and rock sugar. Mix well then add in ground cloves. Stir until dry and slightly brown. When cooled, roll the filling into little balls, about 1/2 teaspoon for each ball.
• Prepare the pastry:
  Sieve flour, salt and milk powder. Rub in butter. Add in eggs + vanilla. Add a little water if it's too dry. Cover dough with damp cloth. Measure 12 g of dough (or slightly less than 1 tablespoon) for 1 round pineapple tart and set aside.
• Simply take each ball of dough, flatten it slightly and wrap the pineapple filling inside.
• Brush the top with the beaten egg before baking.
• Bake at 220 degrees C for 20-25 minutes.