1. Preheat oven to 200C.
2. Place the butter in a large non-stick frying pan over medium heat. Use a 10cm round cookie cutter to cut 8 rounds from the pineapple.
3. Add the golden syrup, water and pineapple to the pan and cook for 8-10 minutes or until thickened.
4. Use a 10cm round cookie cutter to cut 8 rounds from the pastry.
5. Divide the pineapple between 8 lightly greased 3/4 cup-capacity pie tins and spoon over the golden syrup mixture. Top with the pastry rounds and bake for 10-12 minutes or until puffed and golden.
6. Allow to stand for 1 minute before turning out on to a baking tray. You may need to run a butter knife around the edge of the tarts to help you remove them from the tins. 

Tip: These tarts are delicious served warm with a scoop of coconut or vanilla icecream.