A delicious sweet that I remember being a staple in my dads and papa's houses growing up....
Here's a short cut - because who has time to make pastry crust any more???
2 boxes pie crust
2 large cans crushed pineapple
1 cup sugar
4 egg yolks beaten
Pre-heat oven to 400 degrees.
Drain the juice off the pineapple and put in large boiling pot. Add sugar and bring to a boil. Let it boil for 5 minutes and then turn it off and let it cool.
Lay two pie crusts on top of each other and cut two horizontal lines and two vertical lines into them. Seperate each section and take a fork and pinch off one side of each section. Then fill with pineapple and pinch off the rest of the edges. Do this with all the sections. Brush the egg yolk on top of the tarts.
Grease a cookie sheet and place the tarts on the pan so they are not touching. Cook for about 10 - 15 minutes or until golden brown.