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!

Pineapple Filling:

1 20 oz can pineapple chunks

3/4 cup granulated sugar

1 tbsp lemon juice

pinch salt

Egg Wash:

1 egg yolk

1 tbsp water


4 cups flour

1 cup shortening + 1/3 cup butter

6 tbsp water plus

Makes 12 pine tarts

To make pastry, mix margarine into flour until well combined.  Add 6 tbsp of 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.  Mix blended pineapple, sugar, lemon juice and salt. On a medium fire, cook pineapple for 25 mins until it has thickened.  Do not overcook !!  Remove from heat and cool before using.

Beat one egg yolk with 1 tbsp of water and set aside.

Roll pastry to about 1/8 of an inch thick and cut into 6 inch circles( I used a bowl). a11 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.  a2Fold one corner of the pastry over the filling like an envelope. a3 Fold other corner, slightly overlapping.  a4Now 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.  pinetart21Bake in a oven preheated to 350 degrees for 15 mins or until golden brown.


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66 thoughts on “Sweet Pine Tarts

  1. lis

    When my mother used to make pine tart, she would go on and make dozens of batches and then freeze them. She would freeze them in reused butter tubs AFTER they were baked. We just pop them in oven for a few minutes to warm and crisp. So, I believe freezing works, but I’ve only seen it after baking. I don’t know how to accomplish this if you want to freeze then bake.

  2. Oneka

    I discovered your blog yesterday and I can’t stop reading it! My mums family is Guyanese so I have grown up with the food but getting recipes beyond a lil dis and some of that has proved difficult but now….I can attempt to carry on my heritage through food! First up Pine tarts xx Thankyou

  3. Nicole

    I have to agree with Oneka….my family is Guyanese and it is the same thing. I am going to surprise them this Thanksgiving with some good ol’ fashion Pine tarts (I am always on dessert duty for holidays). Thank you for the recipe that I have been trying to get for years. The picture helps too. Thank you!!!

  4. Beverly Fraser

    I am a Guyanese but I lived in US for more than 30 years. My niece sent me this site, and I have been going through some of your recipes. I can’t wait to try some of them.

    You are doing a great job keeping up with our culture as regards to food we all love. Thanks a lot. Bev

  5. Lana

    So far I’ve tried the fried rice ,Chinese roasted chicken ,Jamaican peppered shrimp & now the pine tarts and I must say …jehan without a doubt u can definitely cook.thank you for sharing your recipes and tips ..they are well appreciated :-)

  6. JehanP Post author

    Wow, thank you for supporting Lana and I’m happy to hear that you like my recipes.

  7. pntszdinfluence

    Had some of these this weekend at my boyfriends family reunion and his aunt wouldn’t give me her complete recipe. I was like hmph, I will just search jehancancook and look, VOILA. Thank you!

    When I asked her what she put in them, she said pineapple! ROFLMBO! She did tell me she used cinnamon though. LOL

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  9. Leila

    I am so happy to find this website Jehan. Good luck. I am far away and am so happy to find the delicious recipes, want to share them with friends who have no clue of Caribbean/West Indian cuisine! Thank you!

  10. Ramona

    You are a god sent! I am a single mom with no family here so it’s almost impossible for me to get recipes without having my mom on the phone giving me directions. Thank you so much for your recipes!

  11. Amanda

    Thank you so much for all these recipes. I live across the country from family and ask my mom over the phone how to make a lot of these traditional Guyanese recipes that I grew up with. I will definitely be making this and black cake for Christmas this year!

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