Guyanese Pine Tarts

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.

Course Dessert

Cuisine Guyanese

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Prep Time 40

Cook Time 20

Servings

Calories 357kcal

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