You all know the story, from my last post. I’ve been trying to get this video tutorial up for the past two weeks. Well, I finally figured it all out. In the first half of this post I’m featuring a video tutorial on how to make basic short crust pastry dough (recipe follows at the end). Then, I have instructions on how to make pine (pineapple) tarts: from making the filling, to shaping the tarts. Pine tarts are a favorite Guyanese breakfast pastry, but it is often eaten as an after school snack, or a light lunch with some fruit juice.

How to make Guyanese short crust pastry dough (this video has no audio).


Making Pine Tarts.

First the filling….

I am using 3 cups crushed pineapples, 1 cup granulated sugar and 1 tsp cinnamon powder (you can use less cinnamon if you like).Combine ingredients in a small sauce pan.

I am using 3 cups crushed pineapples, 1 cup granulated sugar and 1 tsp cinnamon powder (you can use less cinnamon if you like).Combine ingredients in a small sauce pan and mix together.

Cook on medium heat, stirring constantly, until all the pineapple juice has cooked down. Reduce heat if pineapples begin to burn.



Cook on medium heat, stirring constantly, until all the pineapple juice has cooked down. Reduce heat if pineapples begin to burn. Remove from heat when pineapples cook down to a thick jam-like consistency.

Shaping the pastry dough to form pine tarts (this video has no audio)….

Coat pine tarts with a beaten egg yolk and bake for 20 mins at 350 degrees Fahrenheit.

Place shaped pine tarts on a baking sheet coated with parchment paper. Coat pine tarts with a beaten egg yolk and bake for 20 minutes at 350 degrees Fahrenheit.


Let cool. Then enjoy!

Let cool. Then enjoy!


Guyanese Pine Tarts
 
Prep time
Cook time
Total time
 
Short crust pastry pockets filled with pineapple jam
Author:
Recipe type: Pastry
Cuisine: Guyanese
Serves: 10
Ingredients
  • For the pastry dough: 4 cups flours
  • 1 cup vegetable shortening (1 stick)
  • ¼ cup butter
  • about 8 Tbsp ice cold water

  • For the Filling: 3 cups crushed pineapples
  • 1 cup granulated sugar
  • 1 tsp cinnamon powder
  • 1 egg yolk (beaten)
  • (You will need a large circular object to use as a mould and a rolling pin)
Instructions
  1. Making the dough: Rub/cut/mix shortening and butter into flour until mixture forms a bread crumb like texture.
  2. Add ice water, 1 tbsp at a time, and pinch mixture together to form a soft dough. Do not knead. Separate mixture into two and chill in the refrigerator for as least 1 hour.
  3. For the filling: combine all the ingredients into a small saucepan and cook on medium heat until pineapple juice cooks down and mixture forms a jam-like paste. Set aside and let cool.
  4. Making the pine tarts: Separate pastry dough into 10 or 12 pieces.
  5. Roll each piece on a floured surface until dough is the thickness of a coin.
  6. Using a circular mould cut rolled dough into circles.
  7. Fill circle with a heaped tablespoon of pineapple filling and shape into a triangle.
  8. Seal ends with a fork.
  9. Place on a baking sheet lined with parchment paper, then coat with egg yolk.
  10. Bake at 350°F for 20 to 25 mins.
Notes
1. Now that you know how to make pastry dough you can make pine tarts, patties, cheese rolls, cheese pies and many other Guyanese short crust pastries.

2. You can make the pine tart filling as sweet as you like, or not so sweet if you prefer, by adding more or reducing the amount of sugar.

3. Some people also add ground cloves to their pine tart filling.

4. In the video I add the butter after I've mixed in the shortening to ensure that it is well blended. You can add the butter at the same time as the shortening if you prefer.

8 Comments

  1. Kamini September 25, 2014 at 4:09 pm

    In this case is 8 Ozs equal to 1 cup. 4 cups would be 32 Ozs which Is the equivalent to 2 lbs. right?

    Reply
    1. Kamini September 25, 2014 at 4:13 pm

      Also 1 stick of vegetable shortening is 1/4 lb… I’m totally confused with the measurement. My pastry did not come out good.

      Reply
      1. Metemgee September 27, 2014 at 9:57 pm

        Do you have standard measuring cups? Or do you just prefer weight measures? Just trying to figure out why you are converting the measurements. In any case flour weighs less that shortening that’s why the cup measures will come out to different weights. Hope this makes sense.

        Reply
    2. Metemgee September 27, 2014 at 9:55 pm

      Are you asking about flour measures? 1 cup of flour is about 4.5 oz.

      Reply
  2. Miranda October 24, 2014 at 7:01 pm

    These look soooo inviting….feel like im home…..just a question…since this is a sweet recipe , should the pie crust have sugar in it too???? I saw some pie crust recipes that has sugar for the sweet pies and the same recipe but omitting the sugar for the savory pies….of course both pie crust recipes has salt too……..also do I need to add salt to yr pie crust recipe ????

    Reply
  3. Alanco February 17, 2015 at 9:55 am

    Hi, what can I substitude vegetable shortening with because here in France it’s hard to find vegetable shortening. They usually use butter but I’ve never made pine tarts and I miss it so much… I really want it to come out good.

    Reply
  4. Pingback: Gluten Free Short Crust Pastry Dough - Metemgee

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