How to make Pine Tarts step by step

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor while reducing saturated fat.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds fiber and nutrients.

eggs

💰Cheaper: flaxseed meal

Flaxseed meal can be used as a binding agent in vegan versions.

Place crushed pineapple, granulated sugar, a splash of lemon juice, and a pinch of salt into a pot over medium heat.

Cook for about 25 minutes until the liquid has evaporated and the mixture has thickened.

Set the pineapple mixture aside to cool.

In a bowl, add flour, cold diced butter, and shortening, mixing until crumbly.

Add ice cold water to the mixture and mix to form a dough.

Dump the mixture onto the countertop and form it into a ball.

Wrap the dough in plastic wrap and refrigerate for at least half an hour.

Make an egg wash by mixing one egg yolk with about a tablespoon of water.

Remove the dough from the refrigerator and divide it in half, wrapping one half back in plastic wrap.

Roll the pastry to about 1/8 of an inch thick on a floured surface and cut out circles about 6 inches in diameter.

Place 1 to 1.5 tablespoons of the pineapple filling in the center, spreading it towards the edges while leaving a half-inch border.

Brush the border with the egg wash.

Fold one corner of the pastry over the filling, then fold the other corner to overlap, and finally fold the last corner to create a triangular shape.

Press the three corners together to seal the tart.

Place the tarts onto a baking sheet and brush the outside with the egg wash.

Preheat the oven to 375°F.

Bake for about 15 to 20 minutes until golden brown.

Place on a cooling rack and allow to cool completely before eating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens