Guyanese Pine Tarts
Prep time
Cook time
Total time
Short crust pastry pockets filled with pineapple jam
Recipe type: Pastry
Cuisine: Guyanese
Serves: 10
  • 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)
  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.
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.
Recipe by Metemgee at