Hello Sherry, The recipe for pine tart is very simple. I will be posting it very soon. Fresh pineapple can be used, but the canned is quicker, easier, cheaper, and lets just say better

To make 15 pine tarts,
2 cans of crushed pineapple with juice
1 cup brown or white sugar
1 cinnamon stick
1 tablespoon essence.

Boil on high heat, the pineapple with the juice, sugar and cinnamon. Boil for about 30 minutes, or until the juice turns to syrup, and the pineapple is like jam. Add essence and cool.

For pastry,
2 cups all purpose flour sifted
1 teaspoon salt
1 tablespoon sugar
1 stick really cold butter, cut into cubes
1/4 - 1/2 cup ice water.

Combine flour, sugar and salt in a food processor. Add butter, and pulse it 15 times. Add 1/4 cup of ice water with the processor running, and add just enough water until the dough becomes a soft dough. Refrigerate for 1 hour, make 15 equal sized balls, and roll out to the thickness of a roti, 1/4 inch thick. Put 3 tablespoons of pine filling in the dough, and close like a triangle. Brush with yellow food coloring and water. Prick middle with fork, and bake for 30 minutes