News Americas, NEW YORK, NY, Fri. Mar. 15, 2019: A truly unique Caribbean snack and dessert is the scrumptious pine tart, especially famous in Guyana. If you are looking for something fun and sweet to create this weekend, here’s the recipe.
INGREDIENTS
For Crust
1 stick of salted butter
1/3 cup vegetable shortening (such as Crisco)
3 1/2 cups All-Purpose flour
2 tsp sugar
A dash of salt
3/4 cup ice cold water
1 egg white
Egg Wash
1 egg + 1 tbsp water
For Filling
1 can of 20 oz crushed pineapple or 2 and a ½ cups of freshly crushed pineapple.
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
METHOD
If using fresh pineapple, peel and chop pineapple into large chunks and pulse in a food processor a few times until pineapple has only small lumps. Measure 2 1/2 cups and reserve for use.
Add all spices and sugars to a pot and add to the pulsed pineapple and cook for about 30 minutes on low heat or until mixture looks thick and has a jam-like consistency.
If using canned crushed pineapple, place entire contents into a medium size saucepan. Add all spices and sugars and bring to a slow simmer for 30 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 and 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 refrigerate for up to 4 hours before use.
NOTE: You can also use premade pastry dough or store bought pastry dough.
Assembling for baking:
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.
Bon Appetite.
