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Guyanese Pine Tarts Recipe

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This recipe for Guyanese Pine Tarts, by , is from Rebekah's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebekah Malina

Category:
Category:

Ingredients:  
Ingredients:  
For Crust
1/3 cup salted butter (1 stick)
1/3 cup vegetable shortening (such as Crisco)
3 1/2 cups all-purpose flour
2 tsp sugar
dash of salt
3/4 cup ice cold water
1 egg white
egg wash: 1 egg + 1 tbsp water

For Filling
20oz freshly crushed pineapple or One 20oz can (2 1/2 cups)
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon or 1 cinnamon stick
1 tsp vanilla extract
2 tbsp dark brown sugar
3 tbsp white sugar
1/2 cup light brown sugar

Directions:
Directions:
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 ad refrigerates 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 7-71/2 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.

Number Of Servings:
Number Of Servings:
about 15-18 tarts
Personal Notes:
Personal Notes:
Tips: 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. Do not cut the dough log into pieces all at once, if you want a thicker crust you will have to cut a thicker round from the log, make sense? 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. Add more or less water as needed. 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 to shorten, you may use unsalted butter instead.

 

 

 

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