Ever found yourself craving something sweet, tangy, and utterly delightful? That’s precisely the craving a good Guyanese Pine Tart satisfies. Today, let’s dive into how you can whip up this tropical pastry that not only tingles the taste buds but also carries a slice of Guyanese culture right into your kitchen.
Guyanese Pine Tart Recipe Overview
- Course: Dessert
- Cuisine: Guyanese
- Total Servings: 12 tarts
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Kitchen Equipment Needed
Before we roll up our sleeves and start, make sure you have the following equipment on hand to make your Guyanese Pine Tart baking smooth and efficient:
- Rolling pin
- Large mixing bowl
- Pastry brush
- Baking tray
- Parchment paper
Ingredients
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Cold butter, cubed | 1 cup |
| Sugar | 1/4 cup |
| Salt | 1/2 tsp |
| Cold water | 4-6 tbsp |
| Pineapple, finely chopped | 2 cups |
| Brown sugar | 1/2 cup |
| Cinnamon powder | 1 tsp |
| Nutmeg, grated | 1/4 tsp |
| Egg, beaten | 1 (for glazing) |
Did you know? The Guyanese Pine Tart is not your typical tart. Its triangular shape and bright, fruity filling make it a standout at any gathering.
Step by Step Instructions
Step 1 – Prepare the Pastry
- Combine the flour, sugar, and salt in a large bowl.
- Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add cold water and mix until a dough forms.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
Note: Chilling the dough makes it easier to handle and helps prevent shrinkage while baking.
Step 2 – Make the Pineapple Filling
- In a saucepan over medium heat, combine the chopped pineapple, brown sugar, cinnamon, and nutmeg.
- Cook for about 10 minutes, stirring occasionally, until the mixture thickens and reduces.
- Remove from heat and let cool to room temperature.
Step 3 – Roll Out the Dough
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
- Cut into rectangles approximately 6×4 inches.
Step 4 – Assemble the Tarts
- Place a tablespoon of the cooled pineapple filling on one half of each rectangle.
- Fold the dough over to form a triangle, enclosing the filling.
- Press the edges together with a fork to seal.
Tip: Make sure the edges are sealed well to prevent the filling from leaking out during baking.
Step 5 – Bake
- Place the tarts on a baking tray lined with parchment paper.
- Brush the tops with beaten egg to give them a beautiful golden finish.
- Bake in the preheated oven for 20 minutes or until golden and crisp.
Warning: Keep an eye on the oven as the tarts can go from perfectly golden to overly browned quite quickly.
Additional Tips
- Ensure all ingredients, especially the butter and water, are cold to help achieve a flaky pastry.
- Do not overfill the tarts to avoid spillage during baking.
Pairing Suggestions
Pair these Guyanese Pine Tarts with a hot cup of tea or coffee for a perfect mid-afternoon treat. Here are a few drinks that complement the tart’s flavors beautifully:
- Black tea
- Cappuccino
- Iced vanilla latte
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 34 g |
| Protein | 3 g |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Sugar | 15 g |
Approximation Note: These values are approximate and can vary based on specific ingredient choices and portion sizes.
Dietary Information
This Guyanese Pine Tart recipe is vegetarian-friendly. For a vegan version, substitute the butter with a plant-based alternative and use a vegan egg wash.
FAQs about Guyanese Pine Tart
What makes Guyanese Pine Tart unique?
The unique triangular shape and the vibrant, tangy pineapple filling set this tart apart from other pastries. It’s a celebrated treat in Guyanese cuisine, often enjoyed at parties and family gatherings.
Can I use canned pineapple instead of fresh?
Yes, canned pineapple can be used as a convenient alternative. Ensure it is well-drained to avoid soggy pastry.
How long can I store these tarts?
Properly stored in an airtight container, Guyanese Pine Tarts can last up to three days at room temperature or up to a week in the refrigerator.
Can I freeze Guyanese Pine Tarts?
Absolutely! Freeze them before baking and add about 5 minutes to the baking time when ready to enjoy.
What is the best way to serve Guyanese Pine Tarts?
They are best served warm, when the pastry is flaky and the filling is juicy.
Are there any specific techniques for the perfect pastry?
Keep everything cold and handle the dough as little as possible to ensure the pastry remains flaky.
Can I prepare the filling in advance?
Yes, preparing the filling ahead of time not only saves you time but also allows the flavors to meld beautifully.
Conclusion
Crafting these Guyanese Pine Tarts might just be your new favorite baking adventure. They’re not just tarts; they’re a celebration of flavor and tradition wrapped in a flaky, golden crust. Give this recipe a go, and who knows, it might become a new favorite in your household too!
Remember, I’d love to hear how it went for you! Drop a comment below with your experiences, questions, or any feedback you have. Happy baking!
Check out some more delicious dessert recipes:
- Patti LaBelle Banana Pudding Recipe
- Costco Fruitcake Recipe
- Cici’s Cinnamon Rolls Recipe
- Maggiano’s Gigi Butter Cake Recipe: A Sinful Delight from Scratch
- Salpores de Arroz Recipe: The Most Delicious Treat
- Fricassee Cake Recipe: A Delightful Dessert for Any Occasion
Guyanese Pine Tart Recipe
Equipment
- Rolling Pin
- Large mixing bowl
- Pastry brush
- Baking tray
- Parchment paper
Ingredients
- 2 cups All-purpose flour
- 1 cup Cold butter cubed
- 1/4 cup Sugar
- 1/2 tsp Salt
- 4-6 tbsp Cold water
- 2 cups Pineapple finely chopped
- 1/2 cup Brown sugar
- 1 tsp Cinnamon powder
- 1/4 tsp Nutmeg grated
- 1 Egg beaten (for glazing)
Instructions
Step 1 – Prepare the Pastry
- Combine the flour, sugar, and salt in a large bowl.
- Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add cold water and mix until a dough forms.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Note: Chilling the dough makes it easier to handle and helps prevent shrinkage while baking.
Step 2 – Make the Pineapple Filling
- In a saucepan over medium heat, combine the chopped pineapple, brown sugar, cinnamon, and nutmeg.
- Cook for about 10 minutes, stirring occasionally, until the mixture thickens and reduces.
- Remove from heat and let cool to room temperature.
Step 3 – Roll Out the Dough
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
- Cut into rectangles approximately 6×4 inches.
Step 4 – Assemble the Tarts
- Place a tablespoon of the cooled pineapple filling on one half of each rectangle.
- Fold the dough over to form a triangle, enclosing the filling.
- Press the edges together with a fork to seal.
- Tip: Make sure the edges are sealed well to prevent the filling from leaking out during baking.
Step 5 – Bake
- Place the tarts on a baking tray lined with parchment paper.
- Brush the tops with beaten egg to give them a beautiful golden finish.
- Bake in the preheated oven for 20 minutes or until golden and crisp.
- Warning: Keep an eye on the oven as the tarts can go from perfectly golden to overly browned quite quickly.
Notes
- Ensure all ingredients, especially the butter and water, are cold to help achieve a flaky pastry.
- Do not overfill the tarts to avoid spillage during baking.
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