Guyanese Pine (Pineapple) Tarts

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