Pineapple Jam Pastry Tart

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A beloved Guyanese bakery staple, this pineapple jam tart features a buttery shortcrust shell filled with sweet tropical pineapple preserves and finished with a delicate lattice top. Originally inspired by British colonial baking traditions, Pine Tarts are sold at almost every Guyanese bakery and enjoyed as an afternoon snack with tea. The contrast of crisp, tender pastry against the sticky-sweet filling makes this an irresistible tropical treat.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 21 gFat
• 12 gSaturated Fat
• 68 gCarbs
• 2 gFiber
• 38 gSugar
• 6 gProtein
• 180 mgSodium
• 95 mgPotassium
• 35 mgCalcium
• 2 mgIron
• 4 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the shortcrust pastry

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup powdered sugar
• 1 large egg yolk
• 1/4 tsp fine salt
• 2 to 3 tbsp ice water

For the pineapple filling

• 1 cup smooth pineapple jam or preserves
• 2 tbsp cornstarch
• 3 tbsp cold water
• 1 tbsp fresh lemon juice
• 1/2 tsp vanilla extract

For assembly

• 1 large egg, beaten (for egg wash)
• 2 tbsp coarse sugar for sprinkling
• 1/3 cup shredded dried coconut (optional)

Directions

1. In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces.
2. Add the egg yolk and 2 tablespoons of ice water, mixing with a fork just until the dough comes together. Add more water by the teaspoon if needed. Shape into a flat disc, wrap in plastic wrap, and refrigerate for 30 minutes.
3. While the dough chills, prepare the filling: whisk the cornstarch with water in a small saucepan until smooth, then stir in the pineapple jam, lemon juice, and vanilla. Cook over medium heat, stirring constantly, until thickened and glossy, about 3 to 4 minutes. Remove from heat and let cool completely.
4. Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Cut four 5-inch circles and gently press them into 4-inch tart tins, trimming the edges flush. Reserve the dough scraps for the lattice tops.
5. Spoon about 3 to 4 tablespoons of the cooled pineapple filling into each tart shell and spread evenly. Roll the reserved scraps into thin strips and arrange in a lattice pattern over the filling, or cover fully with a round of dough and cut small steam vents.
6. Brush the lattice tops with beaten egg and sprinkle generously with coarse sugar. Scatter the optional shredded coconut over the surface for a tropical finish.
7. Bake for 22 to 25 minutes, until the pastry is deep golden brown and the filling is bubbling at the vents. If the edges darken too quickly, tent loosely with foil during the last 5 minutes.
8. Cool the tarts in their tins for 10 minutes, then carefully unmold and transfer to a wire rack. Serve warm or at room temperature, ideally with a cup of hot tea.

Cook’s Notes

• Keep the butter and water as cold as possible for the flakiest pastry – chilling the flour beforehand helps on hot days.
• Do not overwork the dough or it will turn tough; stop mixing as soon as it holds together when squeezed.
• If you cannot find smooth pineapple jam, pulse chunky preserves in a blender for a few seconds before cooking.
• For a glossier, bakery-style finish, brush the lattice twice with egg wash – once before baking and once halfway through.
• Substitute guava, mango, or passion fruit jam for a delicious variation on the classic pineapple version.

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