Saturdays or Sundays marked my family’s routine visit to Liberty avenue in Queens, NY. This is where we did our weekly shopping for our vegetables, meat, and Guyanese bakery goods for the rest of the work/school week. My favorite stop was at Sybil's bakery. My father would buy Guyanese plait bread and a host of other pastries including one of my favorites, pineapple tarts, commonly called, pine tart, (not to be confused with South East Asian pineapple tarts). Sometimes I'd even go inside with him to make sure he didn't forget to buy me a cream soda to go with it.
I also remember that before we got home, at least one pine tart or cheese roll would have already been devoured from the bag, the crumbs as evidence in the backseat of the car. Yes, these are my childhood memories of Guyanese pine tarts.
Although Sybil's pine tarts are ingrained in my memory and taste buds, there was another bakery that made a pine tart I would never forget, Hack's bakery near Stabroek market in Georgetown, Guyana.
From the moment I laid eyes on it, I couldn’t wait to take the first bite. I remember it from beginning to end; tangy, sweet, tart and tasty, just how I imagined it to be. I had never been so in love with a pine tart as much as I was at Hack's.
I assumed it had to be the fact that nothing compares to a baked good made with fresh everything, including the pineapple filling. The filling tasted so different from any other I've had before, it tasted like it was made with fresh pineapple and I had to find a way to taste it again. Now thousands of miles away from Hack's bakery, I have made my own version, just as tasty and just as fresh, thank you Hack's for the inspiration. I give you the jewel of my eye, the ever so glorious and outstanding, pine tart.
You'll need a ripe, medium sized pineapple. If you are not sure if your pineapple is ripe as yet, read this. Peel and chop into large chunks, make sure you remove any seeds that are stuck in the pineapple. Pulse in food processor until small lumps remain.
A medium sized pineapple gave me 3 cups crushed pineapple. I only used 2 ½ cups (20oz) and used the remaining ½ cup for a few pina coladas 😉 I drink while I cook, don't you? Well if you don't then you can place any left over crushed pineapple in a freezer bag and freeze for up to three months 🙂
Place in a medium sized sauce pan that you will use to simmer the pineapple.
Add all the spices and sugars...
Some may enjoy making their pineapple jam with just pineapple and sugar, I prefer to add some kick with all these spices. The dark and light brown sugar also really adds a nice molasses taste to the jam, this is my way, but you can flavor the filling however you like 🙂
Simmer the pineapple mixture for about 45 minutes on low heat until it becomes thick and most of the juices have evaporated. Once it is done, set aside to cool completely before use. If you'd like to speed up the process a little, you can add some cornstarch to help thicken the mixture. See my "Tips" section below to learn how to add the cornstarch.
You'll need this utensil, it's a pastry cutter or dough blender. It helps to cut the butter and shortening into the dough. I like it to use this when making any crust recipe. You can also put all the dough ingredients into a food processor instead of using a manual instrument like this one. If you don't have a food processor, you may use a fork to work the fats into the flour. You've got lots of options here, no excuses when it comes to pine tarts 😉
Cut the fats into the dough until pea size lumps form, then add ice cold water a little at a time to bring it all together.
Give the dough a slight knead to bring it all together, you can work your hands in here a little unlike some other crust recipes where handling the dough less yields flakier results, with a pine tart crust, you want a slightly stiffer dough so don't be afraid to knead a little. Form dough into a small log.
Roll with your hands until log is about a foot long.
Wrap in plastic and refrigerate for up to 4 hours before use.
ASSEMBLY
Grab a cutting board, the dough log, some flour for dusting, egg wash, egg whites. Oh! Don't forget the rolling pin!
Also grab the pineapple filling, a knife or pastry chopper, a tablespoon, and brush for egg whites.
Chop a few circles off the dough log, few at a time, flatten with your palm then roll to about 7-71/2 inches in diameter and ¼ inch thickness.
Sorry, I just like this photo, so here it is again. Okay you may proceed.
Brush the edges with egg whites, really get some on there, we want these babies to be sealed up well and good before putting into the oven!
Place desired amount of pineapple filling (about a heaping tablespoon) in the center about an inch from the edge. Fold edges into the center to form a triangle.
As you make each tart, place them on a baking sheet. I've lined my baking sheet with a non-stick silicone silpat mat. Silicone mats are awesome because they prevent burning and help with even baking 🙂 You can certainly use parchment paper here as well if you don't have a silicone mat.
Brush each tart with egg wash then pierce with a knife or fork so any steam can be released while baking.
Voila!
Options for Substitutes
There are times when we all need shortcuts due to time constraints. If you find yourself in a hurry but still want to enjoy home baked pine tarts you can use pre-made or boxed pie crust (add ½ cup flour to the mix) for the pine tart crust and a 20oz can of crushed pineapple for the filling or ready-made pineapple jam. I have used both boxed pie crust and canned pineapple and ended up with a really tasty pine tart.
Guyanese Pine Tarts
Guyanese Pine Tarts
Ingredients
For Crust
- ⅓ cup salted butter (1 stick)
- ⅓ cup vegetable shortening (such as Crisco)
- 3 ½ cups all-purpose flour
- 2 teaspoon sugar
- dash of salt
- ¾ cup ice cold water
- 1 egg white
- egg wash: 1 egg + 1 tablespoon water
For Filling
- 20oz freshly crushed pineapple or One 20oz can (2 ½ cups)
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon or 1 cinnamon stick
- 1 teaspoon vanilla extract
- 2 tablespoon dark brown sugar
- 3 tablespoon white sugar
- ½ cup light brown sugar
Instructions
- If using fresh pineapple, peel and chop pineapple into large chunks and pulse in a food processor a few times until pineapple has small lumps. Measure 2 ½ cups and reserve for use. Any extra pineapple may be frozen for up to three months.
- If using canned crushed pineapple, place entire contents into a medium size saucepan (including juice). Add all spices and sugars and bring to a slow simmer for 45 minutes on low heat or until mixture looks thick and has a jam-like consistency. Stir frequently to prevent from burning. Remove from heat and set aside to cool thoroughly.
- Place flour in a mixing bowl, add sugar and salt, sift together. Add butter and shortening. With a pastry cutter, cut shortening and butter into the flour until it forms pea sized lumps. Add cold water a little at a time, knead slightly, form into a log. Place log on plastic wrap and continue to roll until it is about a foot long. Wrap in plastic ad refrigerates for up to 4 hours before use.
For assembly:
- Cut the log into 1 inch thick rounds, flatten with your palm then roll dough to about 7-71/2 inches in diameter. If you like a thicker crust, roll to about 6 inches diameter, about ¼ inch thick.
- Brush edges with egg whites.
- Place a heaping tablespoon of pineapple jam in center 1 inch from the edge.
- Fold corners into center to form a triangle.
- Brush tops with egg wash then pierce with a fork.
- Bake at 350 for about 25 minutes on top or middle rack in oven until golden brown.
Notes
Tips:
Dough and pineapple filling can be made a few days ahead and stored in the refrigerator until ready for use.
A food processor may also be used to mix the dough.
Let the dough log come to room temperature slightly before use, working with it cold will cause the edges to break when you roll the dough.
How thick or thin you want your crust will depend on how thin you roll the dough. Do not cut the dough log into pieces all at once, if you want a thicker crust you will have to cut a thicker round from the log, make sense?
If you don't eat eggs, you can still achieve the yellow color on the pine tart by adding a drop of yellow food coloring to 2 tablespoon of melted butter. Brush on each pine tart before baking.
If you would like to use the Betty Crocker boxed pie crust mix, add ½ cup ice cold water instead of the amount indicated on the box. Add ½ cup all-purpose flour to the mix and knead it till it forms a dough ball. Add more or less water as needed.
If you are short on time, you may add a little cornstarch to the pineapple filling to help it thicken up a bit. Add 1 tablespoon of cornstarch to a separate bowl and mix in 2 tablespoon of cold water. Stir until the cornstarch dissolves, then add cornstarch mixture to pineapple mixture while it is still simmering.
If you don't have to shorten, you may use unsalted butter instead.
Shelly says
Now this is an outstanding recipe! I can't believe you made the "pine" filling from scratch. Genius! Thanks for sharing 🙂
Dressy GirlK says
Love!!! thanks so much for sharing 🙂
Nichola says
Can you make the pinetarts ahead of time and freeze the unbaked pinetart.
Alica says
Hi Nichola, you can make the jam and dough and freeze it separately. Let both come to room temp before using. Or you can assemble it, freeze it and bake when you are ready.
Ameer Bacchus says
Seeing I'm not eligible for the shirt, I thought I'd leave my memory and comments on this page instead. My mom wasn't born in Guyana, so these kind of treats were never home-made in my house, it was only under special circumstances that I got Pine Tarts. Usually, it was on a weekend when my Dad would go down to Sybil's and pick up the staples: Guyana Bread, Tennis Rolls, Salara, Chiney Cake, and Pine Tarts, and as we helped ourselves to the treats we always were hoping someone wouldn't want theirs... I was always especially fond of nuking a Pine Tart for 15 seconds in the microwave and having with a glass of cream soda (which was often brought home on those rare occasions as well).
LadeeScorpio says
Trying this today. If I use the boxed pie crust, do I need to refrigerate and wait 4 hours?
Alica says
Hi there,
If you use boxed pie crust, add a 1/2 cup flour to the mix and bring it together into a dough ball with enough water. You can leave it in the refrigerator for an hour.
Navindra Boodhu says
Great details, makes it easier to follow
Chef Mireille says
amazing blog with gorgeous step by step photos. just discovered you and am your new follower. great caribbean recipes from a fellow caribbean blogger:)
Alica says
Hi Chef Mireille!
Thank you so much for your kind words! I would love to check out your blog as well, thank you for letting me know and thanks for stopping by 🙂
Tash says
Can I use butter to seal the edges instead of the egg whites?
Nadia says
You can also use a flour paste or just water to seal the edges. It works just as well.
Alica says
Great tip thank you for sharing!
Alica says
Hi Tash,
The butter will actually make it separate since butter creates flakes. Try pinching the edges together as best as you can.
Soraya Esmail says
Woooow! Just made them taste amazing! You are awesome! Love them
Sabrina Singh says
Thank you so much for your recipes! They've helped me make all my favorites that even my mom doesn't know how to make ;p
moni81 says
i don't have the crisco can I use more butter?
Alica says
Hi Moni, yes use butter. It will still turn out well.
b777jetsetter says
Watch out Sybil's!
Alica says
Haha! I don't know about all that, I love Sybil's pinetarts, but thank you :)!!
b777jetsetter says
Watch out Sybil's!
Tierra Del Auctlas says
Just Gorgeous! BIG UP TO ALL DA GUYANESE MASSIVE NO TREASON HERE. <3
rupa balkarrn says
I am guyanese and pine tart has always been a favorite of mine. So when I moved here to washington state i was always so home sick for pine tarts. I would have ppl ship it to me from new york and its usually so stale by rhe time it gets to me.
This recipe makes the best pine tart i have ever tasted! I love it love it! And i am a big food critic but this recipe is on point! I used 2 1/2 cup flour though to make it a little richer.
I even taught my mom when she came to visit and we have been making pine tart often since. Now my two yr old loves it for breakfast so i make a batch every week. It is yummy. Thanks for sharing. Now i will always have a piece of home whenever i wish
Alica says
Hi Rupa,
Thanks so much for your comment. I totally know the feeling of wanting a Guyanese baked good but it not satisfying you once you get it. A stale pine tart is the worse! Glad you like the recipe and it especially made me smile at the fact that your toddler loves pine tarts, heartwarming!
Alica
Kelly says
I love this recipe! My kid's preschool was doing a luncheon to celebrate their families and we were asked to bring a dish. His father is from a Guyanese family and I know they love their pine tarts - I chose your recipe and I think (don't tell my husband) that they were better than the ones his auntie makes (shhhhh!!!!). The dough wasn't too heavy, and the filling came out perfect though I forgot the nutmeg. Making these again for sure, the kids loved them (so did I, actually). thanks again! Great blog, too, I'll be using a few of these recipes for sure (banana fritters, I'm looking at YOU!)
PRIYA says
Thanks for the recipe. I just finished making them. They are delicious. Thanks for this amazing blog.
jericha kingston says
How long will these keep? Should I store it in the refrigerator? Thank you.
PRIYA says
Thanks for the recipe. I just finished making them. They are delicious. Thanks for this amazing blog.
Marie says
Hi Alica, thanks for this wonderful recipe. I made it and the taste was great. However, I think that the pastry was a bit hard. Can you tell me what I did wrong? Thank you, Marie
Bibi says
Hi Alicia I just made some pine tart, cheese rolls and chicken patties and it all came out perfect. The pastry crust is so delicious. Thank you for your recipe.
Rajini says
Hi Alicia
Thank you so much for putting this site together. I want to make pine tart but do not want to use eggs. Do you have a substitution for the eggs
Alica says
Hi Rajini, you can use water to seal the edges and some yellow food coloring mixed with water to brush on top. Hope this helps!
Marlene says
I tried this recipe today and had trouble with the dough. I think it was too cold when I tried rolling it out. So the tarts look really sloppy but I have to say, they are delicious! The dough was actually very tender and flaky, even if it looked weird. I will try again, leaving the dough out longer before rolling out. When I get these right, I will try my hand at the pepper pot!
Shanta says
Hi Alica, I will most definitely try your pinetarts. I do remember Hacks pinetarts, all of their food were super delicious. I often wonder who the cook was. Hacks does bring back memories. Makes me homesick.
Rebecca says
I just watched the Queen’s episode of Marcus Samuelson’s new PBS series called “ No Passport Required” and the pine tarts shown there sent me searching for a recipe. Thanks to you I have one.
Enid says
I too saw "No Passport Required" and just harvested my latest pineapple. (I live in SW Florida). I'm making these tomorrow!