Combine the flour, sugar, and salt in a large bowl.

Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.

Gradually add cold water and mix until a dough forms.

Wrap the dough in plastic wrap and chill for at least 30 minutes.

Note: Chilling the dough makes it easier to handle and helps prevent shrinkage while baking.

In a saucepan over medium heat, combine the chopped pineapple, brown sugar, cinnamon, and nutmeg.

Cook for about 10 minutes, stirring occasionally, until the mixture thickens and reduces.

Remove from heat and let cool to room temperature.

Preheat your oven to 375°F (190°C).

On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.

Cut into rectangles approximately 6×4 inches.

Place a tablespoon of the cooled pineapple filling on one half of each rectangle.

Fold the dough over to form a triangle, enclosing the filling.

Press the edges together with a fork to seal.

Tip: Make sure the edges are sealed well to prevent the filling from leaking out during baking.

Place the tarts on a baking tray lined with parchment paper.

Brush the tops with beaten egg to give them a beautiful golden finish.

Bake in the preheated oven for 20 minutes or until golden and crisp.

Warning: Keep an eye on the oven as the tarts can go from perfectly golden to overly browned quite quickly.