Pine tarts, short for pineapple tarts, are short crust pastry pockets stuffed with pineapple jam for a sweet, delectable Guyanese treat. Enjoy these as an anytime snack or serve at your next party or gathering.
Guyanese Pine Tarts
Pine tarts are a classic Guyanese dessert. Who can say no to a flaky pastry, stuffed with sweet, spiced pineapple jam? Pineapple tarts are part of the holy trinity of Guyanese pastries (pine tart, cheese roll, and patty). Each of these recipes is made with that mouthwatering, buttery short crust.
In Guyana, pine tarts are a causal snack, often served with a hot cup of coffee or tea. Sometimes it’s a quick lunch. Whip these up whenever the craving strikes and you’ll always have a snack on hand!
Why You’ll Love This Pine Tarts Recipe
- Easy to Make: Making pine tarts is incredibly easy and with these simple step-by-step instructions, it’s even easier! You’ll learn how to make the perfect pine tart crust and filling.
- Great on the Go: These handheld treats are a perfectly portable snack. Pack it with school or work lunch or bring a batch to a special gathering.
- Absolutely Delicious: Tasty, tart, sweet, and fruity; one bite of these and you will be in buttery bliss!
Pine Tart Ingredients
To make pine tarts you need a buttery short crust pastry dough and some pineapple jam. Here’s the list of things you will need:
For the dough
- All Purpose Flour: I measured my flour for this recipe using the method of adding small amounts of flour to the measuring cup then leveling off. Check out this article on how to measure flour properly.
- Butter: Chill the butter in the freezer for 30 minutes max before you start this recipe. It should be very cold but not frozen solid.
- Vegetable shortening: This contributes to the soft flaky texture. Add it chilled.
- Water: Use ice cold water.
For the filling
- Crushed or grated pineapple: If using fresh pineapples instead of canned pineapples, ensure they are ripe.
- Granulated sugar: This enhances the overall sweetness.
- Cinnamon powder: This adds a warm, spiced quality to the pineapple tart filling. Alternatively, use 2 cinnamon sticks.
Egg Wash
- Egg yolks + 1 tablespoon water, beaten: This helps the pastries get a beautiful brown color as they bake.
See recipe card for quantities.
How to Make Pine Tarts
Make Pineapple Jam for Tarts
The first step is to make the pineapple jam.
First, you need some grated or crushed pineapple, fresh or canned works. You can also just chop the pineapples up and add to a blender or food processor. I like to squeeze some of the juice out of the pineapple to reduce the cooking time for the jam when I am in a rush but it is not necessary.
Then, add your crushed/grated pineapples, sugar and spices to a medium sized pot. Mix together well and cook on medium heat uncovered until the liquids cook down and a delicious pineapple jam is left.
Allow the jam to cool completely before using as your pastry filling.
Make the Short Crust Pastry Dough
Recently I’ve started putting my butter in the freezer 30 minutes before making the pastry dough and then grating it into the flour. Although this is not how I was taught to make this dough, it makes the best pastry dough I’ve ever had.
Once I get all the butter grated, I use a fork to blend into the flour then I add the vegetable shortening (which I also keep in the freezer while I’m working with the butter).
Then I add the ice cold water and pull it all together with my hands, being very careful not to overwork this dough.
Once most of the dough comes together I turn it onto a floured surface and continue to quickly press it into a ball.
Then I add the dough to a ziplock freezer bag, press it down to flatten it and pop it into the refrigerator for 30 minutes to an hour.
Making the Signature Pine Tart Shape
To create the signature triangular shape you will need a large circular object. For mini pine tarts you can use a large hand pie cutter. For large pine tarts I use a round bowl, tupperware container cover or ever a small pot cover. This recipe makes 12 large pine tarts. The diameter of the pot cover is 6 inches.
Assembe Pine Tart Pastry
Start by adding about 1.5 to 2 tablespoons of pineapple jam to the center of the dough disk.
Brush the edge with cold water then fold to form a flap.
Fold the opposite side and press down to seal.
Then fold the bottom up and congratulations you’ve shaped your first pine tart.
If you want to get a little fancy you can use a fork to create a fringe pattern along the exposed edges.
Baking the Pine Tarts
Add your shaped pastry to a greased sheet pan.
Brush with the egg yolk wash, then bake at 350 °F for 20-25 minutes or until slightly brown. Do not over bake or your pastry will become dry.
Allow to cool before biting into these, the filling will be extremely hot!
Equipment
- Hand pie cutter: It should be about 6 inches in diameter. Otherwise, use a large circular object as a mold for the pastry dough, e.g. a bowl or small pot cover, or even a plate.
- Knife: Use this or another sharp object to cut the mold.
- Rolling pin: To roll the pastry dough out after kneading.
Storage
Store leftover pine tarts in an airtight container at room temperature for up to 4 days. For longer storage, freeze for up to 2 months. Allow them to thaw overnight in the fridge or defrost them on the kichen counter at room temperature.
Tips for the Best Pine Tarts
- Sometimes you may need a tablespoon or two more water, depending on how humid it is where you are. If your dough is dry after adding 1/2 cup of water, continue to add 1 tablespoon of water at a time until it comes together but be careful not to add too much water or it will change the texture of the dough.
- When preparing the dough, grate the cold butter into the flour.
- This is not roti; there’s no need to do the back-and-forth motion when kneading the dough.
- After rolling out the pastry dough, use a small pot lid to get a perfectly round circle shape.
- I’ve always enjoyed this warm or at room temperature but a commenter mentioned placing them in the fridge during the summer for a refreshing treat.
- Make the dough and filling ahead of time and freeze for later use. When you are ready to make Guyanese pine tarts, simply thaw the ingredients, assemble, and bake them.
Frequently Asked Questions
No. Although there is an Asian cookie with the same name, these desserts are not the same.
Guyanese pineapple tarts are made with flour, butter, vegetable shortening, ripe pineapples, sugar, cinnamon, and an egg wash.
Short crust is super flaky and more delicate, with more flour than fat. It falls apart more easily than the typical pie crust which has a closer ratio of flour to fat.
Guyanese Pine Tarts
Equipment
- Hand pie cutter that is about 6 inches in diameter
- Sharp object to cut the mould (knife)
- Rolling Pin
Ingredients
For the dough
- 4 cups All Purpose Flour
- 1 cup butter (2 sticks), chilled
- ¼ cup vegetable shortening chilled
- 1/2 cup ice cold water
For the filling
- 3 cups crushed or grated pineapple (About 1 large or 2 small pineapples)
- 1 cup granulated sugar
- 1 teaspoon cinnamon powder may use 2 cinnamon sticks
- 2 egg yolks +1 tablespoon water beaten
Instructions
Making the dough
- Add salt then grate frozen butter using the shred side of a cheese grater into the flour.
- Using a pastry blender or fork blend the butter into the flour but do not over blend, leaving little chunks of butter creates a really flaky texture.
- Then add the vegetable shortening and combine until it is full mixed and crumbly
- Add the ice water a little at a time and press the flour together to form a dough ball. Do not knead the dough as this will remove the flaky texture
- Place in a ziplock bag and refrigerate for about 30 minutes
Making the filling
- Combine the crushed pineapples, sugar and cinnamon in a small saucepan, on medium heat. Allow to come up to temperature then cook until all medium liquid cooks off and a jam forms. Set aside and let cool completely
Making the pine tarts
- Preheat Oven to 350 °F
- Divide the pastry dough into two and place one half back into the ziplock bag and back into the refrigerator
- Working with the remaining half, roll the dough out until it is 1/8th inch thick, then using a circular mold cut 6 shapes out of the dough. You may need to cut three, then press the scraps together, roll out again and cut another three
- Fill the center of each circle with 1 1/2 tablespoons of pineapple filling. Then brush the around the edges with some cold water then fold over the edged to form a triangle.
- Place on a greased baking sheet, then brush with the egg wash
- Repeat steps 2 to 4 with the remaining pastry dough
- Bake at 350°F for 20 to 25 mins, then remove from the oven and let cool before eating, the filling will be hot
Notes
- I measured my flour for this recipe using the method of adding small amounts of flour to the measuring cup then leveling off. Check out this article on how to measure flour properly.
- Sometimes you may need a tablespoon or two more water, depending on how humid it is where you are. If your dough is dry after adding 1/2 cup of water, continue to add 1 tablespoon of water at a time until it comes together but be careful not to add too much water or it will change the texture of the dough.
- You don’t want the butter to be frozen solid for this. Just really cold. So 30 minutes in the freezer (max) before you start this recipe is all you need.
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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Ally Says
Hi Althea,
Any chance you have a GF shortrust recipe for these?
I will be attempting some and also with Guava paste instead of pineapple jam.
Ahilya Says
The pastry measurements are off…it should be a flakier pastry. Used butter instead of shortening but I would say, you need st least 1.5 cups of butter total, as the pastry should be flakier…overall, great recipe and easy to follow.
Emma Says
My husband and I made this on an impromptu date night when we realized a pineapple we bought was on its last legs. Extremely glad we did – I honestly could’ve eaten that jam out of the pot with a spoon and forgotten all about the pastry part! Glad we did pursue the pastry route as it gave us a delicious breakfast for the next several days.
Althea Brown Says
So glad you enjoyed it. Thank you for sharing.
Aletha Says
Tried ur pine tart n cheese straws recipe last week and it came out perfect. Thank u..looking forward to trying more of your recipes. God blessings…
Althea Brown Says
Thank you.
Althea Brown Says
So glad you enjoyed it. Thank you for sharing.
Marva Horniak Says
Very good post. I absolutely appreciate this site. Keep it up!
Chandra Persaud Says
Hello how much does the shortening weigh? Thanks.
Chandra Persaud Says
Hello how many ounces is 1/4 cup shortening? How did you measure your shortening? Cubing and filling 1/4 cup or just smashing it all into the cup and levelling it? Just trying to figure out how much shortening to use exactly. Thanks much.
Kee Says
I missed having Pine Tarts so much I decided to try this recipe and they came out amazing. Thanks so much providing all of your wonderful receipes.
Felicia Says
Hello love, I was looking for the salt measurement and cannot seem to find it. I noticed you referenced adding salt in the 1st line of the instructions.
Sarika Says
I grew up with a mother who made all of these wonderful pastries. Unfortunately I never learnt her pastry recipe before she passed and I have been searching since for a good recipe. And today I found it. Decided to do some light baking and I was blown away with the results. Amazing!
Ally Says
I usually make the pastry dough accordingly to the recipes but this time in particular I forgot about the butter. I mixed it and put it in the fridge and an hour later realized I didn’t put butter. Will it turn out alright? Oh god I hope so. I will make a new batch because I don’t know what’s going to happen.
Mala Persaud Says
I tried this recipe today and it was perfect! I used only butter after confirming with Althea, she’s always so kind with sharing her knowledge. All her recipes I’ve tried so far were successful and delicious! Thank you Althea!
Nadi Says
I’m interested to find out if you only use butter, do you have to add more? I would like to try without shortening. Thank you for your help. I never made plait bread in my life and tried your recipe it turned out so good. My daughter thought I bought it at west indian bakery.
Althea Brown Says
You can add a 1/4 cup of butter in place of the shortening. I really love an all butter pastry dough. Thank you for trying the plait bread and so excited it was a winner on the first try! Can’t wait to hear about the pinetarts.
Daphne Gonsalves Says
I’ve been using your bread recipe twice now and the bread comes out and stays softer for longer. I just used your pastry recipe for the first time. Making patties. Will let you know how it comes out. I’m Guyanese just like you. I saw you for the first time on YouTube about a month ago and fell in love with your big personality.
Alanco Says
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.
Metemgee Says
Lard
Miranda Says
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 ????
Kamini Says
In this case is 8 Ozs equal to 1 cup. 4 cups would be 32 Ozs which Is the equivalent to 2 lbs. right?
Kamini Says
Also 1 stick of vegetable shortening is 1/4 lb… I’m totally confused with the measurement. My pastry did not come out good.
Metemgee Says
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.
Metemgee Says
Are you asking about flour measures? 1 cup of flour is about 4.5 oz.