For longer storage, they can be frozen for three-four months either cooked or uncooked. To freeze cooked and uncooked pineapple tarts: Place the tarts on a tray in a single layer not touching each other, then place the tray in the freezer until the tarts are solid. Transfer the frozen tarts to a freezer-safe bag or container. If stacked on top of each other separate the layers with a piece of baking paper for better storage. When needed take out as much as you want. – For the baked tarts allow them to come to room temperature before eating. – For the uncooked tarts, brush the tops with egg yolk if you haven’t already done this before freezing. Then bake from frozen adding about 2-5 minutes more to the baking time.