Welcome, culinary adventurers, to a delicious escapade into the heart of Guyana with our star of the show, the Guyanese pine tart. If you’re here, it’s either because your taste buds are curious about this tropical delight or because you’ve experienced the joy of biting into this sweet, tangy pastry and are ready to recreate the magic at home. Either way, you’re in for a treat!
The Guyanese pine tart, a beloved pastry from the heart of South America, combines the tanginess of pineapple with the buttery goodness of shortcrust pastry in a way that can only be described as a culinary hug. It’s a staple at parties, gatherings, and any occasion where good food brings people together. Let’s embark on this flavorful journey together, and by the end of this article, you’ll be an expert at whipping up this delightful treat, with the phrase “guyanese pine tart recipe” forever etched in your culinary vocabulary.
Guyanese Pine Tart Recipe Overview
- Course: Dessert
- Cuisine: Guyanese
- Total Servings: 12 tarts
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
Equipments Needed
Before we dive into the world of pine tarts, let’s make sure you’ve got your kitchen arsenal ready. You’ll need:
- Mixing bowls
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
- Saucepan
Ingredients for the Guyanese Pine Tart Recipe
Gather your ingredients, folks! Here’s what you’ll need, laid out in a handy table for your convenience:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Cold butter | 1 cup (cubed) |
| Sugar | ½ cup |
| Salt | ¼ tsp |
| Cold water | 4-6 tbsp |
| Fresh pineapple | 2 cups (chopped) |
| Cornstarch | 1 tbsp |
| Ground cinnamon | ½ tsp |
| Egg (for egg wash) | 1 large |
Note: Ensure all your ingredients are at the right temperature before starting.
Step by Step Instructions
1. Making the Pastry
- Step 1: In a large bowl, combine 2 cups of all-purpose flour with ¼ tsp of salt. Add 1 cup of cubed, cold butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
- Step 2: Gradually add 4-6 tbsp of cold water, mixing until the dough comes together. Form it into a ball, wrap in cling film, and chill in the fridge for at least 30 minutes.
2. Preparing the Pineapple Filling
- In a saucepan over medium heat, combine 2 cups of chopped fresh pineapple, ½ cup of sugar, 1 tbsp of cornstarch, and ½ tsp of ground cinnamon. Cook, stirring occasionally, until the mixture thickens. Set aside to cool.
3. Assembling the Tarts
- Step 1: Preheat the oven up to 350°F (175°C) and put parchment paper on a baking sheet.
- Step 2: On a floured surface, roll out the chilled dough to about ⅛ inch thickness. Cut into rectangles (about 4×6 inches).
- Step 3: Place a spoonful of the cooled pineapple filling on one side of each rectangle. It’s important to press the sides of the dough together to make a cap. For a nice look, use a fork to crimp the edges.
- Step 4: Beat 1 egg and brush over the tops of the tarts for that golden finish.
4. Baking to Perfection
- After the oven is heated up, bake for 20 to 25 minutes, or until golden brown. Set them on a wire rack to cool down before you serve them.
Nutritions in Guyanese Pine Tart
Enjoy your Guyanese pine tart without too much guilt by keeping an eye on what’s inside. Here’s a rough nutritional breakdown per tart:
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Carbohydrates | 45 g |
| Protein | 4 g |
| Fat | 12 g |
| Sugar | 18 g |
| Sodium | 200 mg |
Note: These nutrients are approximate and can vary based on specific ingredient choices.
Serving Suggestions
Serve your Guyanese pine tarts as a delightful dessert or a sweet treat with afternoon tea. They’re perfect for impressing guests or treating yourself on a lazy Sunday afternoon. Pair with a cup of tea or a light, fruity beverage for the ultimate experience.
FAQs about Guyanese Pine Tart Recipe
1. Can I use canned pineapple instead of fresh?
Yes, you can use canned pineapple in a pinch, but for the best flavor, fresh pineapple is recommended.
2. How long can I store Guyanese pine tarts?
Stored in an airtight container, they can last up to 5 days at room temperature or up to a week in the fridge.
3. Can the dough be made ahead of time?
Absolutely! You can prepare the dough up to 2 days in advance and keep it refrigerated.
4. Can Guyanese pine tarts be frozen?
Yes, they freeze well. Wrap them separately and freeze for up to three months. For the best results, thaw and then reheat in the oven.
5. Is it possible to make a gluten-free version of Guyanese pine tarts?
Yes, simply substitute the all-purpose flour with your favorite gluten-free flour blend.
Conclusion
Mastering the Guyanese pine tart recipe is like holding a ticket to a tropical getaway, right in the comfort of your own kitchen. With its flaky pastry, tangy-sweet filling, and golden finish, this treat is sure to win hearts and tickle taste buds. Remember, the key to a great Guyanese pine tart lies in the love and care you put into each step of the recipe. So, roll up your sleeves, let your culinary creativity shine, and let “guyanese pine tart recipe” be your guide to a deliciously sweet adventure.
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Guyanese Pine Tart Recipe
Ingredients
- 2 cups All-purpose flour
- 1 cup Cold butter cubed
- ½ cup Sugar
- ¼ tsp Salt
- 4-6 tbsp Cold water
- 2 cups Fresh pineapple chopped
- 1 tbsp Cornstarch
- ½ tsp Ground cinnamon
- 1 large Egg for egg wash
Instructions
Making the Pastry
- Step 1: In a large bowl, combine 2 cups of all-purpose flour with ¼ tsp of salt. Add 1 cup of cubed, cold butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
- Step 2: Gradually add 4-6 tbsp of cold water, mixing until the dough comes together. Form it into a ball, wrap in cling film, and chill in the fridge for at least 30 minutes.
Preparing the Pineapple Filling
- In a saucepan over medium heat, combine 2 cups of chopped fresh pineapple, ½ cup of sugar, 1 tbsp of cornstarch, and ½ tsp of ground cinnamon. Cook, stirring occasionally, until the mixture thickens. Set aside to cool.
Assembling the Tarts
- Step 1: Preheat the oven up to 350°F (175°C) and put parchment paper on a baking sheet.
- Step 2: On a floured surface, roll out the chilled dough to about ⅛ inch thickness. Cut into rectangles (about 4×6 inches).
- Step 3: Place a spoonful of the cooled pineapple filling on one side of each rectangle. It’s important to press the sides of the dough together to make a cap. For a nice look, use a fork to crimp the edges.
- Step 4: Beat 1 egg and brush over the tops of the tarts for that golden finish.
Baking to Perfection
- After the oven is heated up, bake for 20 to 25 minutes, or until golden brown. Set them on a wire rack to cool down before you serve them.
