Americanized Guyanese Pine Tarts

Call me lazy, but I've Americanized the Guyanese pine tart.  My late grandmother loved pine tarts and in order to satisfy her sweet tooth I took short cuts but the end product is a delicious pastry that is easy and quick to make and the filling can be substituted with any flavoring jams of your choice. Making pine tarts from scratch isn't that hard either, but why make jam from scratch when it comes in a jar.

Preheat Oven to 350 degrees
Bake Time: 15-20 minutes

2 boxes Betty Crocker Pie Crust Mix
ice cold water for pie crust mix (follow directions on box)
2 jars of Publix or any brand Pineapple Jam
small bowl of iced cold water for sealing pastries
small amount of flour

Mix Betty Crocker Pastry mix according to the directions on the box for 2 crust pie.  Once dough has formed into a ball, with floured hands, divide dough into golf ball size portions.  On floured surface roll out the dough and spoon pineapple jam by the spoonfuls into the center.
Dip your finger in the bowl of cold water and rub along the edges, then begin to fold each side over forming a triangle. Place on ungreased baking sheet and bake at 350 degree for 15 to 20 minutes or until top starts to turns light golden brown.  To enhance the shine of the pastry, a simple egg wash can be used on the top.


  1. "Why make jam from scratch when it comes it a jar"

    So true.

    This looks like a fun recipe!

  2. I love pineapple everything, and these look easy, as well as scrumptious!

  3. You can also use Goya empanadas discos and make it even easier then get dole pineapple tidbits in juice, boil with the traditional spices. Also another trick for Americanized Guyanese food is to buy sancocho mix from the hispanic stores and use it to make metemgee.