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Guyanese Pine Tart

The Quirky Foodster Team

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Ingredients

  • 300g (2 1/2 cups) all-purpose flour
  • 150g (2/3 cup) cold butter, cubed
  • 5g (1 tsp) salt
  • 60-90ml (4-6 tbsp) ice water
  • 400g (2 cups) fresh pineapple, finely chopped or grated
  • 100g (1/2 cup) sugar
  • 3g (1/2 tsp) ground cinnamon
  • 1g (1/4 tsp) ground nutmeg
  • 15ml (1 tbsp) cornstarch, mixed with a little water
  • 1 egg, beaten (for egg wash)

Method

  1. Rub cold butter into flour and salt until it resembles coarse breadcrumbs. Add ice water a tablespoon at a time until a dough just comes together. Wrap and chill 30 minutes.
  2. Meanwhile, simmer pineapple, sugar, cinnamon and nutmeg in a saucepan over medium heat for 12-15 minutes until thickened and jammy. Stir in the cornstarch slurry and cook 2 more minutes until glossy. Cool completely.
  3. Preheat oven to 200°C (400°F). Roll out dough to about 3mm (1/8 in) thick and cut into rounds or squares.
  4. Place a spoonful of cooled pineapple filling on one half of each piece, fold over and crimp edges with a fork to seal.
  5. Brush tops with beaten egg and bake for 18-20 minutes until golden brown.
  6. Cool on a wire rack before serving.

Introduction: Pine tart — flaky pastry filled with sweet, spiced pineapple jam — is a treasured Guyanese bakery classic, sold in nearly every bakery and often made at home for birthdays and holidays.

Cultural Background: Pine tart — flaky pastry filled with sweet, spiced pineapple jam — is a treasured Guyanese bakery classic, sold in nearly every bakery and often made at home for birthdays and holidays. Its name derives from 'pineapple', locally shortened to 'pine'.

Tips: Chilling the dough well prevents shrinkage and keeps the pastry flaky. Cool the pineapple filling completely before assembling, or it will make the pastry soggy.

Variations: Add a handful of raisins to the pineapple filling for extra sweetness and texture. Use store-bought puff pastry for a quicker version.

Storage: Store in an airtight container at room temperature for up to 4 days.

Reheating: Warm in a 160°C (320°F) oven for 5 minutes to refresh flakiness; not recommended in a microwave.

Nutrition: Approx. 220 kcal, 3g protein, 30g carbohydrate, 10g fat per tart.

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