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Traditional Guyanese Pine Tarts Flaky Pineapple Pastry

Traditional Guyanese Pine Tarts Recipe
The Guyanese Pine Tarts recipe is exclusively designed by our expert chef for Keif’s Catering, not picked from any other source or cookbook.
  • Prep Time: 45 Minutes
  • Chill/Rest Time: 1 Hour
  • Cook Time: 35 Minutes
  • Servings: Approximately 12 Large Pine Tarts

Our authentic Guyanese pine tarts recipe is made with flaky, buttery, soft shortcrust dough folded into a triangle around a sweet pineapple jam. The Caribbean pineapple pastry is made with grated pineapple simmered with cinnamon, ginger, and honey for a naturally sweet, warmly spiced filling. Are you a dessert lover? Explore our dessert catering menu to try delicious sweets in your special moments.

Ingredients

For Pastry

  • 4 cups all-purpose flour
  • 2 sticks cold butter, grated
  • ¼ cup cold shortening
  • ¾ cup ice-cold water
  • Extra flour for dusting

For Pineapple Filling

  • 2 whole sweet pineapples, peeled and grated
  • 3 teaspoons freshly grated ginger
  • 3 teaspoons ground cinnamon
  • ¼ cup honey, plus more as needed
  • 2 tablespoons vanilla extract

For Egg Wash

  • 1 whole egg mixed with a splash of water
  • 1 egg yolk, beaten

Instructions

Step 01: Prepare the Pastry Dough

  1. Add the flour, grated cold butter, and cold shortening to a large mixing bowl.
  2. Using your fingertips, gently work the butter and shortening into the flour until the mixture resembles coarse sand or breadcrumbs.
  3. Be careful not to overwork it, you want the butter to remain cold so the pastry comes out light and flaky.
  4. Slowly add the ice-cold water, mixing gently until the dough comes together.
  5. Place the dough inside a zip-top bag or wrap it tightly in plastic wrap.
  6. Refrigerate for 30 minutes to 1 hour.
  7. You may also refrigerate it overnight.
  8. If chilled overnight, allow the dough to sit at room temperature for approximately 20 minutes before rolling it out.
Prepare the pastry dough

Step 02: Prepare the Pineapple Filling

  1. Add the grated pineapple to a large skillet and cook it over medium-high heat.
  2. Stir frequently as the liquid evaporates.
  3. Once most of the liquid has reduced and the pineapple begins to thicken, lower the heat to prevent it from sticking or burning.
  4. Add the grated ginger, cinnamon, honey, and vanilla.
  5. Stir until everything is thoroughly combined.
  6. Taste the filling and add additional honey if you prefer it sweeter.
  7. Continue cooking until the filling is thick and no longer watery.
  8. Remove it from the heat and allow it to cool completely before assembling the pine tarts.
Prepare the pineapple filling

Step 03: Assemble the Pine Tarts

  1. Lightly flour your work surface.
  2. Divide the chilled dough into four equal portions and work with one portion at a time, keeping the remaining dough refrigerated.
  3. Roll the dough out evenly.
  4. Using a small pot lid, an 8-inch bowl, or a round cutter, cut out circles in your desired size.
  5. Lightly brush each circle with the whole-egg wash.
  6. Place a spoonful of the cooled pineapple filling in the center, being careful not to overfill it.
  7. Fold the two upper sides toward the center, then fold the bottom section upward to create the traditional triangular shape.
  8. Use a fork to seal and decorate the folded edges.
  9. Gently pierce a few small holes in the top of each pastry to allow steam to escape.
  10. Repeat until all the dough and filling have been used.
  11. The remaining dough scraps can be combined, rolled out again, and used to make additional pine tarts.
Assemble the pine tarts

Step 04: Chill and Bake

  1. Arrange the pine tarts on a lined baking sheet.
  2. Brush the tops lightly with the beaten egg yolk. This will give the pastries a beautiful, rich golden color.
  3. Preheat the oven to 350°F. While the oven is heating, place the assembled pine tarts back into the refrigerator to keep the pastry cold.
  4. Bake for 30–35 minutes, or until the pine tarts are flaky and beautifully golden brown.
  5. Allow them to cool slightly before serving.
Chill and bake

Finish

Here is your Guyanese pastry recipe! Read and follow this easy, homemade pine tart recipe to delight your guests with. For a sweet treat, prepare smaller versions to serve as dessert bites at weddings, parties, and other special occasions. Just take one bite and you will be coming back for more! If you love Caribbean pastries, you’ll love our Traditional Guyanese Salara a soft coconut-filled bread with the same authentic island flavors.

Scaling for Events:

One batch makes approximately 12 large pine tarts or 24 mini pine tarts. For events, you should prepare the smaller version so they can be served as individual dessert bites. The recipe can be doubled or tripled depending on the guest count.

Chef’s Tip:

The key to a flaky pine tart is keeping the butter, shortening, water, and prepared dough cold. Make sure the pineapple filling is completely cooled before adding it to the pastry so the dough does not become soft or soggy. Here is the best homemade pine tarts ready to delight your guests.

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