🇬🇾 Guyanese Pinetart/ pineapple tart| Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a unique flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a different flavor profile.

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Canned pineapple is often more accessible and affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

Add canned pineapple chunks and pineapple juice into a pot.

Add sugar, salt, cinnamon, and nutmeg to the pot and stir.

Cover and simmer on medium low heat until the pineapples are tender and liquid reduces.

Blend the mixture to desired texture using a hand blender or stand blender.

Add vanilla extract and almond extract to the blended mixture and stir.

Set the mixture aside to cool completely.

In a mixing bowl, combine all-purpose flour, salt, and sugar.

Add shortening and butter to the flour mixture and work in by hand until it resembles breadcrumbs.

Add cold ice water gradually and press and squeeze until a dough forms without kneading.

Cover the dough with plastic wrap and refrigerate until ready to use.

Flour the surface generously and roll out the dough to about 1/4 inch thick.

Cut circles out of the dough using a small pot cover.

Apply egg wash around the perimeter of each circle.

Place a small amount of pineapple jam in the center of each circle.

Fold the dough over to form a triangle and seal with egg wash.

Place the tarts on a baking tray lined with parchment paper.

Brush the tops with egg wash and bake in a 375°F oven for about 30 minutes or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens