Coconut and pineapple tartlets

INGREDIENTS FOR 10/12 TARTLETS
Shortcrust pastry (1/2 batch of Iginio Massari's blog recipe) or your favourite pastry (see blog)
125 g softened butter
125 g Eridania granulated sugar
125 g desiccated coconut
70 g '00' flour
1 tin of 10/12 pineapple slices in syrup
2 eggs
Juice of half a lemon
2 tablespoons apricot glaze

I cream softened butter in a bowl. with sugar. I whisk electrically until creamy. I whisk in an egg. Once incorporated, I add the second., once incorporated, I whisk in flour. Once incorporated, I add ground coconut. and juice of half a lemon. The cream should be firm; add 2/3 tablespoons pineapple juice if too stiff. I roll pastry 3/4 mm thick and cut discs to fit moulds, mine 10 cm in diameter., large enough for a whole pineapple slice. I line buttered, floured moulds with a rim at least 1 and a half cm high. I prepare them all and prick bottoms with a fork. I divide coconut cream between them. I lightly press a drained pineapple slice into each. I bake at 180°C for 20 minutes, cool and unmould. I heated 2 tablespoons apricot jam with 2 tablespoons water, strained and brushed over the tartlets to glaze. I used half Iginio Massari's buttery pastry recipe, available on the blog alongside others. With two more pineapple slices, I could easily have made 12 tartlets. Delicious, crisp outside and soft inside. Try them!