Guyanese Pine Tart | How To Make Guyanese Pinetarts

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GUYANESE PINE TART

Pineapple Filling:
3.5 cups (28 fl oz) crushed pineapple
3/4 cup (96 g) granulated sugar
1 tbsp lemon juice
1 tsp ground cinnamon
1 tsp vanilla extract
¼ tsp ground nutmeg
¼ tsp salt

Egg Wash:
1 egg
1 tbsp water

Pastry:
4 cups flour
1 cup shortening
1/3 cup salted butter
2 tbsp white sugar
1 cup ice cold water
Makes 12-15 pine tarts (depending on the size)

Instructions

Mix blended pineapple, sugar, cinnamon, nutmeg, vanilla, 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.

To make pastry, mix butter, shortening and sugar into flour using either a spoon or fork until well combined. Add ice cold water and combine until the flour forms a dough. Wrap in plastic and refrigerate for at least half an hour to an hour

Beat one egg with 1 tbsp of water and set aside. Preheat oven to 375 degrees.

For assembly
1. Roll the dough
2. Place pineapple jam in the center
3. Brush edges with egg wash or egg whites
4. Fold corners into center to form a triangle
5. Brush tops with egg wash
6. Bake at 375° for about 20 minutes until golden brown
7. Cool completely before serving

Enjoy !!!!

Recipe adopted from jehancancook.com and alicaspepperpot.com

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