Place pineapple, sugar, water, lime juice, vanilla, ginger, cinnamon, and nutmeg in a medium saucepan.

Bring to a boil over medium-high heat, reduce to a simmer, and cook for 40-45 minutes or until pineapple is translucent and thickened.

Remove from heat and cool completely. Set aside.

Place gluten-free flour, sugar, baking powder, and salt in a bowl and mix until thoroughly combined. Cut vegan butter into the flour mixture until crumbly.

Cut in vegan butter into the flour using a pastry cutter or your fingers until the dough resembles coarse meal or bread crumbs.

Add cold water and mix to form a dough ball. The dough will be sticky, but don't worry; it will firm up once it is chilled. Cover the bowl and transfer to the refrigerator for 20 minutes

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and lightly spray or grease with oil. Set aside.

Remove the bowl from the refrigerator, divide the dough into 6 equal pieces. Using an extra sheet of parchment paper, roll out each piece of dough into a 4-inch circle, about 1/8-inch thick. Add about 1 heaping tablespoon or more of pineapple filling in the center of the dough.

Fold half the dough over the filling to make a half-moon shape, then press the edges; the edges should easily stick together. Using the tines of a fork, press the edges to seal. Repeat until all the dough balls are filled.

Transfer pineapple tarts onto the prepared baking sheet and bake for 25 minutes or until golden brown.