Guyanese Pine Tarts

Dessert Any Season

Serves 15 Added Aug 11, 2026

Ingredients

1/3 cup salted butter (1 stick) (For Crust)
1/3 cup vegetable shortening (such as Crisco) (For Crust)
3 1/2 cups all-purpose flour (For Crust)
2 tsp sugar (For Crust)
Dash salt (For Crust)
3/4 cup ice cold water (For Crust)
1 egg white (For Crust)
Egg wash: 1 egg + 1 tbsp water (For Crust)
20oz freshly crushed pineapple or One 20oz can (2 1/2 cups) (For Filling)
1/4 tsp ground nutmeg (For Filling)
1/2 tsp ground cinnamon or 1 cinnamon stick (For Filling)
1 tsp vanilla extract (For Filling)
2 tbsp dark brown sugar (For Filling)
3 tbsp white sugar (For Filling)
1/2 cup light brown sugar (For Filling)

Steps

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 1/2 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 and refrigerate 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 7-7 1/2 inches in diameter. If you like a thicker crust, roll to about 6 inches diameter, about 1/4 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

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.

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 tbsp of melted butter. Brush on each pine tart before baking.

If you would like to use the Betty Crocker boxed pie crust mix, add 1/2 cup ice cold water instead of the amount indicated on the box. Add 1/2 cup all-purpose flour to the mix and knead it till it forms a dough ball.

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 tbsp of cornstarch to a separate bowl and mix in 2 tbsp 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 shortening, you may use unsalted butter instead.