GUYANESE PINE TART
When I think of pastries, I usually think of this trio: Cheese roll, Beef Patty and Pine Tarts. These were the pastries I was familiar with as a child, now I have to include puff pastry, choux pastry and the myriad of pastries. But these three are very dear to me and will always be my favorites. In the Culinary world pastry is a dough that is filled, stuffed, or topped with other ingredients. In Guyana our pastry is not the dough itself, but the dish that’s made of pastry(if that makes any sense at all). Pine Tarts are a perfectly balanced sweet pineapple filling thats tucked away in flaky shortcrust pastry (this is not the Asian cookies pineapple tarts, just to clear up any confusion you might be having at this very moment). I’ve always loved these but was never satified with the store bought ones, so I decided to venture out and make my own. It’s beyond comparison…freshly baked homemade Pine Tarts are worth going the extra mile!
1 20 oz can pineapple chunks or crushed pineapple
3/4 cup granulated sugar
1 tbsp lemon juice
1 egg yolk
1 tbsp water
4 cups flour
1 cup shortening + 1/3 cup butter
1 cup ice cold water
Makes 12 pine tarts
To make pastry, mix butter and shortening into flour using either a spoon or fork until well combined. Add ice cold water and combine until the flour forms a dough. Chill for at least half an hour.
Blend Pineapple chunks in blender with 1/2 of juice from can. If you’re using crushed pineapple then there’s no need to blend it. Mix blended pineapple, sugar, lemon juice and salt. On a medium fire, cook pineapple for 25 minutes until it has thickened. Do not overcook!! Remove from heat and cool completely before using.
Beat one egg yolk with 1 tbsp of water and set aside. Preheat oven to 375 degrees.
Roll pastry to about 1/8 of an inch thick and cut into 6 inch circles( I used a bowl). Place a 1 1/2 tbsp of pineapple filling in the center of the pastry and spread, leaving 1/2 inch border. Brush the border with the egg wash. Fold one corner of the pastry over the filling like an envelope. Fold other corner, slightly overlapping. Now fold the last corner of the pastry, this should enclose the filling and form a triangle. Pinch the edges close. Brush Pastry with egg wash. Bake in a oven preheated to 375 degrees for 15-20 minutes or until golden brown. Place on a cooling rack and allow it to cool completely before serving. Enjoy!
Enjoy every thing you put out pls send me a recipe for guyana sweet bread i love make it for the holidays thanks
Love your recipes please send me a recipe for guyana sweet bread I love to make it for holidays Rita
Rita, a sweet bread recipe is coming soon.
Made these last night and they amazing! I’m new to baking but your steps made it very simple, and the taste was delish. Love this blog!
thanks for your lovely recipe
I see this pine tart. Recipe…. U wouldn’t have a similar guava tart recipe to share would you?
Angie, I do not have a guava tart recipe.
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I saw a recipe on FBT and had to visit your site! ? So glad I did!
I want to try this…what temperature water is the 1tblsp?
Toni, the water is room temperature.
Sorry I misspelled your name Jehan!
Where’s autocorrect when you need it! ?
Bravo. Finally a recipe that I could easily follow and they turned out beautifully. My 85 yr. old Guyanese mother was impressed with my new cooking/baking skills.
Thank you Dee, that means alot!
Hi, your recipe looks good. Could you please give measurements in ounces. Four cups meaning eg 8oz or or Guyanese 16 Oz.
Thanks, 1 cup is 8 oz so 4 cups is 32 oz.
My dearest Jehan,..you are god sent to me this nite…I’ve been ill and at home for over 5mths now…For a guyanese person,I have my kids enjoying all that I have back home…from pinetarts to red bread,black bean cake, to cook up rice and cassava pone…you name it..I tried making many of these my own way..never could get a complete recipe…but now I do?…My kids are grown..but never too grown up….I will have a surprise for them….Nothing out there taste the same anymore…I like to cook…My kids says “its made with love”…they enjoy food..The very moment I have fresh cassava on the counter as I do several times before to make cassave pone..but no goo recipe..I cannot go the (milk) way as many suggested….it gets ruined everytime…I will peel my eyes for a compatable one…thank you for what you do…My home will now have a happy kitchen…and with patties….God Bless
Satie, thank you so much for you kind words. This is exactly why I do what I do, so we can pass our food unto the next generation. I hope your children enjoys whatever you make.
Hi Jehan. Your recipe looks great. I was curious because I make this with my mother in law often. Next time you make try adding a little cinnamon, vanilla and a few cloves ( remove) when cooking the jam. It take it to next level. Otherwise your recipe seems pretty spot on ! Good job.
Hi Aruna, thanks for sharing. I unfortunately don’t like adding those to my pine tarts as I feel it overwhelms the natural flavor of the pineapple!