Pineapple Tart (Pine Tart)

Pineapple Tart or Pine Tart

Ingredients:

For Pastry:

• 3 cups flour

• 2 1/4 sticks unsalted butter (18 tbsp), diced

• 1 tsp salt

• 1/3 to 1/2 cup cold water

For the Filling:

• 2 to 2 1/2 cups pineapple jam*

• 1 egg white for sealing edges (or water)

• egg wash (1 egg beaten +1 tbsp water)

Pineapple Jam

• 2 cans pineapple tidbits, drained and juice reserved

• 1 1/4 cups sugar

• 1/4 cup reserved pineapple juice

• In a heavy bottomed pot, pour pineapple, 1/2 cup reserved juice and sugar. Bring to a boil over medium-low heat. Reduce heat to simmer and cook, stirring frequently for about 45 minutes to 1 hour, or until all liquid has evaporated and it has a jam-like consistency.

• In a food processor fitted with a metal blade, place flour, salt and 6 tablespoons butter. Pulse about 10 to 12 times in 1-second pulses.

• Add remaining butter and pulse in 1-second pulses until mixture resembles coarse crumbs.

• Slowly add cold water as you pulse. As dough starts to come together (about 3-4 pulses), remove from processor. Gather dough into a ball. Form into a log about 2 inches wide and 16 to 18 inches long. Wrap with plastic and refrigerate for 1 hour.

• Remove plastic wrap from chilled pastry. With a sharp knife, cut pastry into 1-inch discs. Keep pastry covered while you work with one piece at a time.

• Lightly flour surface; roll out each disc into a 5 to 6-inch round.

• Brush the edges with the egg white (or water) and place 1 tablespoon cooled jam in the center of the pastry. Fold corners into center to form a triangle. Press gently to seal.

• Gently prick filled pastry in a few places with a fork. This will allow steam to escape and thus, not have the filling tear the pastry as it cooks.

• Brush with egg wash and place on a cookie sheet lined with parchment.

• Bake in a pre-heated 400°F oven for 20 to 22 minutes, until pastry is golden.

• Serve with a nice cup of warm milk or black tea with milk.

Yields: 16-18 tarts

Notes&Tips:

• Pine tart, as this pastry is commonly known in Guyana and the Caribbean, is a favorite of everyone I grew up around. Since moving to the U.S., I have not been able to find a bakery that makes it the way I'm used to. This recipe has the perfect crust and the right amount of pineapple jam in the filling.

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