Pine TartGuyanese Pineapple Pastry

Name: Pine Tart (Guyanese Pineapple Pastry)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Guyana
Ingredients: 300 g Shortcrust Pastry (chilled); 150 g Shortcrust Pastry (chilled); 600 g Pineapple (finely chopped); 120 g Brown Sugar; 30 ml Lime Juice; 20 g Corn Starch; 30 ml Water; 30 g Unsalted Butter; 1 pcs Egg Yolk (beaten)

Pine tart is a Guyanese pineapple-filled pastry, often formed as small turnovers or baked as a larger tart.

Prep

30m

Cook

40m

Serves

Estimated

Nutrition

Per serving

392kcal

Calories

Protein

21g

Fat

50g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Base

300g
Shortcrust Pastry (chilled)

Top

150g
Shortcrust Pastry (chilled)

Filling

600g
Pineapple (finely chopped)
120g
Brown Sugar
30ml
Lime Juice
20g
Corn Starch
30ml
Water
30g
Unsalted Butter

Crust

1pcs
Egg Yolk (beaten)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Combine the pineapple, brown sugar, lime juice, and unsalted butter in a saucepan. Cook over medium heat, stirring often, until the fruit softens and most of the liquid evaporates.
02
Stir the corn starch into the water until smooth. Add it to the pineapple and cook, stirring, until the filling is thick and glossy. Cool completely.
03
Preheat the oven to 190°C (375°F). Roll the shortcrust pastry to about 3 mm (1/8-inch) thick and line a 23 cm (9-inch) tart pan.
04
Spread the cooled filling over the pastry. Roll the shortcrust pastry to the same thickness, cover the tart, and seal and trim the edges. Cut several small vents.
05
Brush the top with egg yolk. Bake for 30 to 40 minutes, until the pastry is deeply golden and the filling is bubbling through the vents.
06
Cool for at least 20 minutes before slicing.

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